Bread (especially free bread) is served at the beginning of a meal by any good restaurant. It’s important and not merely incidental. House-made butter and steamy, fresh bread are the minimum standard. Care should be put into: warmth, freshness, flavour, density and the butter. Usually wholegrain or rye, for flavour. Either the butter or the bread needs a special/unusual flavour and texture (e.g coming from fermentation, salt, herbs, honey, oil etc). Here are my faves. You can read more about them in my reviews.
- LuMi Bar & Dining
- Sixpenny (leftover coffee and non-coffee sourdough)
- Sotto Sopra (Pavoni’s garlic bread)
- Ester (fermented potato bread with the dash jelly, trout roe and kefir cream)
- Jonah’s (focaccia)
- Bert’s (fried bread rolls)
- Fred’s (wood oven fougasse)
- Quay (not so much for the bread, but for the butter)
- The Bridge Room (rye)
N.B I’d include the roti at Momofuku Seiōbo if I felt it didn’t swing too far from the ‘bread’ category. Photos from Quay and Buon Ricordo were lost when my computer crashed (to be updated soon). I also excluded ACME‘s brioche baloney because half the reason it’s so good is because of the baloney and relish inside (it’s more of a dish than merely bread). I didn’t like Iggy’s bread when I had it at Bentley (twice), but at Huxton’s it was AMAZING (potentially a freshness issue?). Also, if we included Melbourne, Dinner by Heston, Vue de Monde, Attica and Igni all have better bread than all of the above restaurants.
- Focaccia at Jonah’s