Patrick Calf is foraging a fresh menu at Fossix in Sydney's CBD
For Immediate Release
Head Chef, Patrick Calf is foraging a fresh Fossix Menu
Fossix would like to introduce their new Head Chef, Patrick Calf. Patrick has returned to Sydney after a ten-year stint in the UK, working in the edgy café scene, with innovative teams on the shores of Brighton.
“Patrick brings to Fossix café in Sydney’s CBD his love of amped up Aussie fusion with flavours spanning the Mediterranean to Far East” explains Fossix Director, Jeremy Glass. “We love offering a varied café menu that includes light & healthy bites, or more substantial plates to satisfy the most discerning palate for breakfast through to lunch”.
A Chef’s Seasonal Dish is now being prepared by Calf for February on the menu - a Greek inspired 10-hour slow roast lamb shoulder - to complement the Fossix healthy bowls and nourishing salads available.
Given the sticky February weather Calf is also bringing a fresh approach to the Fossix Poke Bowl -with a choice of hot smoked salmon or succulent poached chicken, and a Vietnamese approach to healthy bowls - with a vegan-inspired Nam Jim Tofu Salad.
Calf will be creating new inspiring items, with seasonal produce dictating the menu. Like Mezze style share plates, sophisticated salads and hearty sandwiches.
Fossix café atmosphere is described as a refined hidden gem by its patrons, in contrast to the busy Pitt Street location. A visit to Fossix would be incomplete without an artisan coffee, or hand-made individual treat or cake.
Fossix Artisan Coffee & Kitchen is located in the heart of the Sydney CBD, on the ground floor of 130 Pitt St, corner of Pitt & King Streets.
For more information please contact:
0412 009 508