So we’ve finally moved all our crap to our new digs in Waterloo and we’re slowly branching out and exploring more of this side of town. I’ve been keen to visit Henry Lee’s in Redfern after staring longingly at pics on Instagram of a light filled courtyard with polished concrete floors and potted succulents on each table. Henry Lee’s is located right behind Cake Wines and the best way to enter is via Hart Street.
Feeling somewhat in need of vitamins I’ve ordered the Green Eyes ($20) where pickled sardines are draped seductively on house sourdough toast with nasturtium pesto, lemon bagna cauda, a generous amount of creamy buffalo mozzarella and slices of vine-ripened tomatoes. It’s pretty damn tasty, there’s the balance of salty and sweet though about halfway through I had to remove a bit of greenery haha oh and the Mango, Orange & Passionfruit juice ($8) is the very definition of tasting like summer!
Noods has gone for the The Higgs Bacon Blues Burger ($16), the toasted brioche bun holds a slab of free range bacon, a dollop of maple and coffee infused bacon jam, a perfectly gooey poached egg, kohlrabi remoulade and a cucumber pickle. The burger is one helluva party of intense flavours that will guarantee to wake up your tastebuds.
We return the following week, choosing to sit on the communal table because of the sporadic rain which meant we got to lol at the range of music the kitchen were dancing to 😛 We order the Saint Huck ($18)- Spanish style baked eggs with spicy roasted tomato sauce, toasted quinoa, salty sheep’s milk labneh and house sourdough toast. We added spicy aged chorizo ($4) because, chorizo is life.
The whole thing is like one giant hug, it’s rich and saucy and the eggs are nice and runny and perfect to dip the bread into!
I’ve been craving mushrooms all week and fell in love with The Ripper ($19), a whole field of mushrooms roasted in balsamic and rosemary piled mountain high on house sourdough toast, with smooth hummus, herbed goats cheese, poached egg and dried gremolata.
Aaand because I was feeling ambitious we also ordered the Ham In Glove ($11) toastie stuffed with free range ham off the bone, deliciously melty Gruyere cheese, pickles and hot mustard. No regrets.
Henry Lee’s does get pretty busy on the weekends but it’s well worth the wait! And if things do get dicey while you’re waiting (I’m forever hangry) you can get something from the baked goods section as takeaway.
16 Eveleigh Street,
Open 7 Days: 8am – 3pm