I really like sandwiches that are not
complicated but full of ingredients from quality produce and made with love. The
kind of sandwich that just pleases the taste buds to its core with each bite.
At the new John Montagu, the
sandwiches are made fresh to order and with love.
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| Chef Raymond Lim with his house-cured salmon fillets |
Not long ago, Chocolatesuze and I caught
up for lunch at this lovely new cafe. It located on Cathedral St in Woolloomooloo
and was named after John Montagu, the fourth earl of Sandwich (who also claims
to have invented the sandwich). The space has been nicely utilised so that it
captures a lot of natural light into this homey cafe. The passionate co-owner
and chef Raymond (Ray) Lim took the time to take us through the ingredients and
process that went into each of his creation.
Before we got down to the food side, we
explored some of the beverages:
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| Cold drip coffee |
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| Elderflower and mint soda |
The elderflower
and mint soda ($6) was very refreshing indeed. It had floral notes and
subtle mint flavour that goes well with the sweet soda.
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| Piccolo latte |
The piccolo
latte ($3.50) had a medium body and the textured milk had a nice
temperature. It also had notes of cocoa. Beans are sources from Di Gabriel.
 |
| Beef cheeks sandwich |
The beef
cheeks sandwich ($16) was nothing short of amazing. It had super tender
beef cheeks that were braised for 12 hours, melted cheddar cheese, Spanish
onion, sauerkraut, and house glaze barbecue glaze in St Honore's white
sourdough bread. It all went well together but it was the tangy barbecue house
glaze that stood out.
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| Salmon sandwich |
There was also the salmon sandwich ($14), which has a house-cured salmon, avocado,
dill cream cheese, salmon roe on rye bread also won our hearts (and stomachs).
Rather than using smoked salmon, Ray decided to use a salmon cured with a
citrus and herb marinade. This gave more emphasis on the salmon’s and the creamy
avocado’s freshness and outstanding quality.
 |
| Petite chorizo board |
The petite
breakfast board ($12) was all about giving comfort to whoever orders it. It
has chorizo cassoulet, truffle coddled egg, quinoa and amaranth. The chorizo
cassoulet has a sauce or glaze that is sweet, tangy and lightly spiced.
 |
| Mushroom sandwich |
The mushroom
sandwich ($13) was my absolute favourite. It was an open sandwich that had
pieces of field mushroom, truffled Parmesan, garlic créme fraiche and rocket on
multigrain bread. It had and awesome combination of flavours. The truffle Parmesan
and garlic créme fraiche complimented the field mushrooms perfectly. The
additional truffled coddled egg took (extra $2, limited and is only available
on weekends) took this dish to another world of
wonders. It was bliss whilst I dug into the silky egg whites and glorious runny
yolk followed by a delicious truffle flavour.
 |
| Cheesecake from Leclair Pastry |
Chef Ray also treated us to a
complimentary cheesecake from Leclair Pastry. I totally agree with
Chocolatesuze when she said that the cheesecake is mind blowing! It also had a
smooth and creamy texture that was vey pleasing to the mouth.
I’m so glad that this place is quite
close to work. The breakfast/lunch items are of good value and are served by
friendly staff. For tasty sandwiches, good coffee and refreshing drinks, John
Montagu won’t disappoint.
John
Montagu
144-146 Cathedral St
Woolloomooloo, NSW 2011
Opening hours:
Weekdays 7am to 4pm
Weekends 8am to 4pm
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