In case you haven’t heard, Australia’s most beloved bakery café – Bourke Street Bakery – is launching their NYC footprint TODAY May 4th at THE JAMES HOTEL in NoMad at 15 East 28th Street. Bourke Street Bakery is bringing the quintessential Australian food experience to NYC, celebrating everyday pleasures: sausage rolls, good pastries, sourdough bread, coffee with a smile, natural wine, craft beer, and seasonal plates.
Featuring an open-kitchen concept, everything is made from scratch on-site — a feast for the eyes as well as the palette! Considered a must-visit destination for locals and visitors alike, Bourke Street Bakery will add a new flavor to the NoMad neighborhood, placing an emphasis on artisanal traditions and seasonality across the board with everything served.
Founder-Chef-Baker, Paul Allam, brings his expertise to a friendly, fun, casual setting — working the ovens daily beginning at 4am. Allam has been excitedly developing new dishes with an American twist which will be baked daily as well as keen to introduce New Yorkers to some elevated Aussie classics.
Additionally, the addition of Bourke Street Bakery is a testament to GFI’s food and beverage strategy. GFI is one of the most active players in New York hospitality and has earned its reputation for landing sought after deals that will define new neighborhoods and new hotel trends/experiences.
BREAKFAST:
Smashed Sprouted Goodness: Avocado, Lemon, Mint, Picked Red Onion & Radish on Sprouted Toast. (add slow cooked Egg)
Rye with Salmon Rillettes: Poached Salmon, Smoked Salmon & Smoked Trout mixed with Herbs & Lemon, served with daily Toast.
Mediterranean Plate: Slow cooked Egg, Olives, Cucumber, Tomato, house made Labneh, Pepperoncini & Whole Wheat Toast.
LUNCH:
Wilbur’s Sandwich: Broccoli & slow roasted Fennel infused Pork Shoulder with Cheddar & Dijonnaise
The Grandma Sandwich Poached Chicken, Celeriac, Tarragon Remoulade on Sourdough
Muffaletta Sandwich: Salami, Mortadella, Ham, Mozzarella, Provolone & Olive Salad on a Panini
AFTER HOURS from 4pm
Gnocchi made from Sourdough Bread & Mortdadella
Mackerel Escabeche with Sprouted Sourdough Crisps
Salmon Rillettes with Pickled Cabbage & Daily Toast
