Two hospitality figures have teamed up to open Good Ways Deli on Cooper Street in Sydney’s Redfern.
Jordan McKenzie earned his stripes in the kitchens of Cho Cho San, Orana Sydney and Cornersmith, with Tom Pye working in sales at Coffee Supreme.
McKenzie is running the kitchen at Good Ways and Pye is taking care of front of house and barista duties.
It’s the first venture for the pair, who secured a former Lebanese sweetshop for their venue debut.
“Good Ways is the product of a love of friendly, generous hospitality; building a community around it and offering a slice of happiness to a person’s day,” says Pye.
Good Ways offers a short but snappy menu of five sandwiches on house-baked wattleseed ciabatta bread alongside a rotating fortnightly special (currently chicken waldorf).
“The wattle seed in the ciabatta dough gives an excellent roasty depth and colour, too,” says McKenzie. “Eventually we’d love to become more reliant on native grains.”
Options include butter, fermented potato, egg salad and onion jam; a Maffra cheddar cheese, pickled apple and mayo toastie and Whole Beast’s bespoke kangaroo mortadella with hot butter, white onion and rocket.
There’s also granola and a selection of baked goods covering everything from rhubarb jam lamingtons to cheddar and Vegemite scrolls and wattleseed brownies by baker Greer Rochford.
Coffee is by Coffee Supreme and there’s also house shrubs and sodas (think mandarin and lemon myrtle), thickshakes, tea, chai and hot chocolate.
Pick up a T-shirt or a mug on the way out or some organic eggs, butter, kangaroo mortadella (from next week) or cheese.
Good Ways is geared towards takeaway, but there is limited seating inside. Outdoor seating will be rollled out shortly.
Open Monday to Friday from 7am until 3pm and on weekends from 8am until 2pm.
Image credit: Nikki To
