By now, many of you would have already heard about Adelaide’s wonderful little slice of New York, BRKLYN bar, having just opened doors on Rundle Street last weekend. BRKLYN brings a breath of fresh air to the East End, occupying an incredibly unique set-up that consists of a funky barbershop, a DJ studio, a full length bar and even a late-night food outlet all in one unbeknownst small space.
Now if there’s one thing we love, it’s definitely a good menu tasting, and we naturally hovered towards BRKLYN’s mini food venue Sunshine Delicatessen with an innate curiosity to investigate the edible goods. We were invited into BRKLYN yesterday to sample some of their mouthwatering menu, indulging on a whole lotta ‘murican delights and quality bar nibbles.
The outlet itself is appropriately themed to imitate the style of a sweet, family-owned Jewish deli from Brooklyn and it fits ever so perfectly with the street-style setting of the BRKLYN fitout. It’s bright coloured signs are attention-grabbing and they accompany an equally attractive open kitchen space which allows onlookers to observe Head Chef Jordan Christopher in action. Jordan is constantly strewing a plethora of creative ideas for the deli, striving to innovate and update the menu on a rotational basis.
Head Chef Jordan hard at work.
Our first couple of courses were a selection of antipasto plates, including marinated SA olives and mushrooms with squid-ink bread and a traditional cheese platter. This starter just could not go wrong, particularly with the three cheeses: Cave Aged Cheddar, Delice Des Cremiers and Colston Bassett Shropshire, each of which are made of cow’s milk. Incorporating a hard, white mould and blue vein cheese type, BRKLYN’s cheese platter is a great grazing option, fun to mix and match alongside the olives and mushrooms. Jordan has also managed to obtain pickles that have been made in the traditional Jewish style, complimenting Sunshine Delicatessen’s whole theme.
Cheeeese.
Olive platter and squid ink bread pieces.
Traditional Jewish pickle!
The Egg-Plant and Feta Croquettes were nothing short of delectable, with a contrasting texture of crunchy crumbed exterior and soft interior that made the experience all that more enjoyable. Combined with spiced cherry tomato reduction and Tahini dressing, the croquettes are a perfect entree to any main dish or act well as a simple bar snack.
Egg-Plant and Feta Croquettes.
The Rueben Sandwich was probably one of the best sandwiches we’ve had in a long time. The dish consists of only the finest slice pastrami topped with melted Swiss/Provolone cheese and a special BRKLYN mayonnaise on dark rye bread. It’s an absolute meal and a half, so if you’re feeling significantly peckish, the Reuben Sandwich is the go.
Rueben Sandwich
Our second main was the Lobster Roll, which is already evidently a favourite among the crowd (seeing as we went in last weekend and just managed to snag the very last one left at 9:00PM!). As one of the more refreshing options, the Lobster Roll is surprisingly quite light despite being exceptionally filling as well, and is made with only the freshest SA lobster meat. The dish is completed with iceberg lettuce and watercress, pickled celery and a drizzle of chive and citrus mayo on soft brioche.
Lobster Roll.
For dessert, we were treated to an Ice-cream Sandwich, made with scrumptious peanut butter and jam in a chocolate biscuit and decorated with strawberry liqueur cream on either side. You can’t get any more American than peanut butter and ‘jelly’, can you?
Ice-cream Sandwich.
Make Sunshine Delicatessen your next venture into the world of American cuisine and be sure to pop into the many other charming venues BRKLYN has to offer along your way. Open from Tuesday through to Friday 4pm ’til late and Saturday 6pm ’til late, you surely have no excuse not to visit this niche little area of Adelaide!
[Update: BRKLYN now boasts a beautiful outdoor terrace overlooking Rundle Street and features an extensive gin and speakeasy-inspired cocktial list]
