Steven Woodburn

The group behind Hinchcliff House and a soon-to-open venue at Bondi Pavilion has launched a new concept in the heart of Sydney.

This Way Canteen, dubbed a ‘sandwich and donut bunker’, is located under the Museum of Sydney on the corner of Bridge and Phillip Street.

The 100-seat casual eatery has an approachable food offering designed by Executive Chef Stephen Seckold, who has created options inspired by the fare found at New York delis.

“We’ve called it a canteen because that’s the reality of the offering – the food is relatable with a stamp of difference,” says House Made Hospitality Director Scott Brown.

“If you want, you can be in and out within a few minutes, taking take your sambo and soda back to your desk. If you have a little more time to spend then nab a seat in the forecourt.”

Patrons can choose from from a range of pastries, bagels, sandwiches, salads and larger plates along with seasonal donuts by Head of Viennoiserie & Retail Jonny Pisanelli.

Sandwich options will rotate with the seasons, but the venue has launched with breakfast iterations including a classic bacon and egg with caramelised onion on focaccia; a bagel stuffed with pastrami, beetroot hummus, habanero mustard and tomato, feta, harissa and lime on sourdough.

There are both fresh and hot sandwiches on offer spanning everything from chicken schnitzel and falafel to a Philly cheese option with Wagyu and a duck toastie teamed with kimchi, hoisin and a bean sprout ginger scallion slaw.

Donuts are arguably the highlight of the sweet offering and will change daily, but diners can look out for flavours including peanut butter and jelly, creme brulee and mandarin and pecan.

All the usual drinks are available at the venue including coffee from Allpress and tea from LoveTea plus juices, house iced tea, sodas as well as local beers and wines.

This Way Canteen is open Monday to Friday from 7am until 4pm and operates from 9am until 4pm on the weekend.