Eugene's

The Macpherson Street favourite was opened 2 1/2 years ago by chef Eugene Giesinger. The pair re-purposed original materials and features found in the building, and enlisted the help of family and friends to scour Sydney for second hand gems and reclaimed materials to construct the café’s signature pieces.

Giesinger brings with him over 20 years of experience in highly awarded restaurants across Australia and the UK including Pied a Terre in London, the Newmarket Hotel in Melbourne and Lucio’s in Sydney.

His passion for locally sourced Australian produce and high quality food at a reasonable price has made the daytime menu hugely popular with the locals, from the daily changing homemade salads and sandwiches to brekkie favourites including the Organic buckwheat and buttermilk pancakes with strawberry compote, cinnamon ricotta and crushed pistachios and the Avo smash with Bulgarian feta, mint and lime on organic sourdough.

Eugene’s will be opening it’s doors for dinner on Thursday, Friday and Saturday evenings for the first time from late November with the new evening offering promises to be just as tasty and will feature a range of weekly changing dishes and specials all made on the premises, with nothing over $25. Dishes on the new menu will include the Avocado smash chicken fillet burger; Spiced king prawns, pomelo, cucumber and herb salad; Quarter roast chicken with choice of salad; and Sugar seared tuna with soba noodle, kale, soy beans and nori. A number of dessert specials will be on offer, as well as a selection of homemade cakes. For those who prefer savory, a weekly changing special cheese with dried fruits, nuts, crudité and crisp bread will be just the ticket. The fully licensed venue also offers a range of boutique Australian wines and craft beers from Swinging Bridge Sauvignon Blanc from Orange to Altamont Pinot Noir from the Adelaide Hills and 4 Pines beers from Manly.