Marrickville’s Cornersmith Café & Picklery has designed a vegetarian menu for Sydney’s MCA Café.
The menu will be available until 10 June and revolves around Cornersmith’s minimal waste ethos.
“This menu highlights our love of seasonal produce and is an example of where we think the future of food needs to head – more vegetables, less meat; more cooking from scratch, less waste; more connection, less food miles, and always more pickles!” says Cornersmith’s Alex Elliott-Howery.
Dishes have been influenced by the Janet Laurence: After Nature exhibition, with menu items including kimchi toast, poached egg roll and the Cornersmith bibimbap. A seasonal autumn salad is also available along with a baked pineapple and coconut loaf with pineapple skin syrup.
The café is open for morning tea, lunch and afternoon tea.
