Sydney’s Camperdown has welcomed Deus Bar & Kitchen, located next door to Deus Ex Machina, and open for breakfast, lunch and dinner.
Tom Walton, head chef and co-owner of Bondi’s The Bucket List, together with Andy Ruwald and James Prier are the venue’s owner-operators, with Walton creating a menu that draws on Middle Eastern and Mediterranean flavours.
Walton will split his time between The Bucket List and Deus Bar & Kitchen, working with head chf Zac Pauling who’s previously worked at Melbourne’s Vue de Monde, Double Bay’s Pink Salt and Corner House in Bondi.
Breakfast dishes at Deus include a jamon and machego omelette; organic oat porridge; and coconut and matcha chia pudding. For lunch, patrons can try the roast broccoli and freekeh salad; pumpkin soup; and hummus with crisp chickpeas, pomegranate, onion, mint, almonds, feta and bread. There’s also a selection of seasonal sandwiches on rotation and larger plate including roast tiger prawns; kingfish tartare; and slow cooked lamb shoulder.
The dinner menu comprises snacks such as eggplant fritters; kombucha cucumbers; and chicken crackling. More substantial items like the roast Bannockburn chook; Caf Deus steak; and braised lamb shoulder are matched to Prier’s Australian focused wine selection.
Chicken crackling
The cocktail list includes The Midnight Rambler – a mix of Bulleit Rye, Regal Rogue and Maraschino Cherry; Le Gigleaur Noir – vanilla infused Ketel One with Vittoria Organic Blend; and the Scorpio V1 – Herradura Plata Tequila, jalapenos, citrus and winter syrup.
The industrial space has been designed by studio-gram, which also worked on Surry Hills’ Hotel Harry, Adelaide’s Africola and Seminyak’s Motel Mexicola. The room features floor to ceiling glass windows, an open kitchen and a concrete bar.
Eggplant fritters
Hummus, fully loaded
Roast Bannockburn chook
