Cornersmith has been a Marrickville brunch favourite since 2012, but at the start of 2018 its winning formula underwent a few changes. The big news? You can now add an alcoholic beverage to your meal — be it a bloody Mary with brekkie or a local wine with lunch. On top of that, the cafe is now open for dinner, Thursday through to Sunday.
In keeping with Cornersmith's approach to food, the drinks list features loads of house-made ingredients, from syrups and fermented sodas to bitters and brines. New sommelier Marc Dempsey (Yellow, 121BC) has come up with a bunch of signature cocktails, including a cherry kombucha spritz, as well as an all-Australian wine, beer and spirits menu, which focuses on small-batch drops and brews.
Dinner, served from 5pm, is all about share plates. New head chef Ava Stangherlin (Hotel Centennial) is mixing and matching local produce, such as Wapengo oysters from Bermagui, NSW, Maffra clothbound cheddar, seasonal veggies and, of course, Cornersmith's famous pickles, preserves and ferments. At lunch, design your own ploughman's plate, with fancy ingredients like pickled blue mackerel and cucumber kimchi.
The brekkie menu has seen a few tasty additions, too. There's a new egg roll with Spanish tortilla, watercress, red pepper relish and kefir butter, and a creative take on the classic breakfast bowl, packed with pineapple bircher, summer stone fruit, almonds and poppy seeds.