(Devon on Danks Sydney has been reported closed)

There’s something to be said for an eatery whose visual focal point is a sizeable neon sign demanding visitors “Stay curious”.

In the constantly diversifying suburb of Waterloo sits Devon on Danks, a café-cum-restaurant that serves dishes influenced by Asian ingredients and constant creativity. Head chef Zacharay Tan shifts the menu according to seasonality, inspiration, and even social media demand (his cronut flavours include kaya coconut and strawberry cheesecake; and the famously circular taro scotch egg continues to make the Instagram rounds).

While the menu features delights like the deconstructed Naked Bruschetta and the Little Lost Bread (French toast inspired by carrot cake), Breakfast With the Sakumas (miso-infused grilled king salmon and a smoked eel croquette, accented by Japanese mayo, radish salad, and an egg cooked at 63 degrees) remains their signature dish.

To drink, go the iced orange mocha (reminiscent of jaffa’s and dreams) or a perfectly earthy matcha latte.

The location is modern and bright, with floor to (vaulted) ceiling windows on both ends that invite the sunlight in. Matt Woods’ design focuses on sustainability, using re-purposed tabletops and low energy lighting to accentuate the living vibrancy of the space.

http://www.devoncafe.com.au/

Devon on Danks Sydney
76 Devonshire St, Surry Hills NSW 2010, Australia
+61 2 9211 8777

Breakfast & Lunch: Monday to Sunday
Dinner: Wednesday through Saturday

Outside Devon on Danks Sydney

Breakfast with the Sakuma’s

Devon on Danks Interior

Devon on Danks cronuts

The Naked Bruschetta

Riley Wilson is a native Sydney-sider who grew up between Australia and the USA, with extensive travels throughout Europe along the way. She is a writer for Pepper Passport, Broadsheet Sydney and Loyalty & Orgasms. She’s deeply passionate about olives, oysters, postage stamps, and punctuation.

(All photos courtesy of Devon on Danks Sydney)

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