Cornersmith launches menu at the MCA

07 March, 2019 by
Annabelle Cloros

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.

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“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.

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The café is open for morning tea, lunch and afternoon tea.

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