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Paper Bird, Sydney

A venue serving up exciting dishes from breakfast 'till late, seven days a week, is a rare bird indeed. Chefs Ben Sears and Eun Hee An (formerly of fried chicken mecca Moon Park), alongside co-owner and wine guru Ned Brooks, satiate the inner city all-day/all-night cravings with the newly opened Paper Bird in Potts Point. Open from 7am weekdays (weekends from 8am), the breakfast menu is a tight edit of inventive and informal flavours from across east Asia, including a breakfast bao and the Hong Kong french toast. The lunch menu kicks off from midday and rides through 'til close with their famous fried chicken, a prawn toast sandwich and a delicate double boiled chicken broth with fresh tofu and enoki. The wine list is dangerous in the best way, there's sake on pour, and there's even an homage to the venue's previous tenants (Bourke Street Bakery) with a Xi’an cumin lamb sausage roll.