Egg Roll

The breakfast roll — an egg with cheese and sauce stuffed into a soft roll — is one of the defining foods of Australian morning culture. Unlike the British bacon butty or the American breakfast sandwich, the Australian version is characterised by its democratic flexibility: you choose your protein, your sauce, your roll. It is as likely to appear from a petrol station bain-marie as from a specialty café kitchen.

Sucuk, the Turkish dry-cured sausage that appears as one of the options in our Egg Roll, has a story that stretches back centuries in Anatolian food culture. Made from beef minced with garlic, cumin, fenugreek and red pepper, then packed into casings and air-dried, sucuk develops an intense, concentrated flavour as it cures. When sliced thin and fried, the fat renders out and the edges crisp up in a way that no other sausage quite replicates. Halloumi, the other option, brings a completely different energy — salty, squeaky, charred.

Our Egg Roll brings these together: fried egg, melted cheese, BBQ sauce and your choice of sucuk, pastirma, halloumi or mushrooms, all tucked into a soft roll. A morning in your hand.