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Hot sandwiches hit the menu at A.P Bakery’s shiny new site

New speciality sangers are made from rotisserie-cooked meats.

The Midnight in Havana sandwich.
1 / 4The Midnight in Havana sandwich. Janie Barrett
The porchetta sandwich.
2 / 4The porchetta sandwich.Janie Barrett
The rotisserie where the meats are cooked.
3 / 4The rotisserie where the meats are cooked.Janie Barrett
Shiny new A.P Quay, with entrance on Young Street.
4 / 4Shiny new A.P Quay, with entrance on Young Street.Janie Barrett

Bakery$

Tucked into the base of the Quay Quarter Tower, A.P Quay is the second All Purpose Bakery location to open this year (and the seventh overall), after chef Mat Lindsay, baker Dougal Muffet and hotelier Russell Beard launched Darlinghurst’s A.P Bread and Wine in January.

Croissants and assorted breads are made on site at the Circular Quay shop, but it’s the hot sandwiches, made from meats cooked on gleaming imported French spits, that have people most excited.

The big three drawcards from the spit are the BBQ spice-rubbed spatchcock, fennel seed and garlic-rolled porchetta and the pastrami-brined beef, but the full sandwich menu runs much longer, with baguettes, brekkie rolls and toasties.

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Original URL: https://www.smh.com.au/goodfood/sydney-eating-out/hot-sandwiches-hit-the-menu-at-a-p-bakery-s-shiny-new-site-20250509-p5lxwu.html