The humble sandwich is the star of a slick New York-style eatery that is wooing Hobart diners
Foodies Fletcher Scott and Dom Walsh sampled 40 sandwiches in three days during a Melbourne research trip. Their dedication paid off with their new Hobart eatery proving a hit with diners
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The truth about the invention of the sandwich is lost in the mists of time, but the popular version is that John Montagu, the 4th Earl of Sandwich, was an incorrigible gambler at the clubs of London in the mid-1700s.
He was so committed to the cause that he refused to leave the gambling tables to eat and, instead, asked that meat be brought to him between two slices of bread. Fellow gamblers noted this and began to order “the same as Sandwich”. And, so, one of the world’s great food groups was born.
When researching sandwiches for their new venture, Fletcher Scott and Dom Walsh showed a similar commitment to the mission – a trip to Melbourne saw them try 40 sandwiches in three days. And their passion has paid off with the sandwich selection at Westside Laundry proving a hit with Hobartians since it opened seven weeks ago.
We start with a coffee and a cruller ($8) – a doughnut piped with a star-shape tip that creates extra surface area that’s crusted with five-spice-spiked sugar. The doughnut itself is light, with an almost custard-like interior and the sugar coating has an extra note or two compared with a regular cinnamon doughnut. These moreish creations are the work of the baking maestros of Six Russell Bakes, as is the focaccia, brioche and bagels that will feature shortly.
Formerly a laundromat, Westside has been completely reimagined as a slick New York-style diner with an Art Deco edge. The only fittings left from the laundromat are the picture rail and the mirrors. Everything else, from the marble counter with seating to the cosy tables, is new but feels like it has been there forever.
While Fletch mans the coffee machine (so good my husband has two), other team members put together the sandwiches and I take a seat at the counter to watch.
With a long history in hospitality – including a stint at Mona – Fletch brings relaxed professionalism to the vibe and the rest of the staff are equally on point.
Everything on the menu sounds delicious but I finally settle on three varieties. The first is the Proscuitto Papi Bagel ($17). Once you’ve ordered, and only then, locally-cured prosciutto is sliced tissue-paper thin and piled high on a toasted bagel that has been generously smeared with stracciatella cream. This fresh cheese is made in-house each week and is pleasingly mild and stretchy. Also on board is a vibrant basil pesto and thickly sliced tomatoes. Each mouthful is like a really excellent caprese salad with a side of buttery prosciutto and chewy bagel – a wonderful mix of Italy and New York, all made with local produce.
Our next sandwich is the Poor Boy ($18), which surprises me with its crunch. This comes from roasted pumpkin seeds and a golden eggplant schnitzel – paired with chilli zucchini, a rich red romesco sauce and a tangy herb cream. “Did you know this was vegan?” asks my husband with surprise and delight as he demolishes his half. The carbs in this sandwich are fat slabs of focaccia – a nice contrast to the crisp insides. “Maybe I could become vegetarian,” he muses, until our final sandwich – the Schwartz ($22) – lands in front of him.
House-made pastrami, slow-cooked for hours, is piled high on slabs of fresh toasted brioche. Provolone cheese is melted over the top and dripping down the sides and there’s a tangy laundry sauce to pour over the top. A side of kettle chips makes this a filling lunch and my husband’s vegetarian plans are forgotten.
n addition to brunch and lunch, Westside Laundry is open Friday to Sunday evenings, offering small snacks with plans to expand to a bistro menu (think well-priced steak frites) soon.
The drinks list is small but perfectly formed and includes Tasmanian wines by the glass ($13-$16), classic cocktails ($21) and a breakfast heart starter (the Nitro, made up of coffee, tequila and grapefruit juice) if you really need to get going.
Our meal at Westside Laundry was a real joy and the perfect way to start the weekend early on a sunny Friday morning. I can’t wait to go back and try the Westside Club (their most popular sandwich) and slip in after dark for a sweet bistro plate.
Welcome to the neighbourhood!
WESTSIDE LAUNDRY
87 Goulburn St, Hobart
Opening hours: Thurs – Mon, 7.30am – 3pm; Fri – Sun, 5pm – 8.30pm
On the menu: Cruller, $8; the Schwartz, $22; the Poor Boy, $18; the Prosciutto Papi Bagel, $17
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