Paper Bird channels Korean, Japanese and Chinese flavours into a new weekend brunch menu (Sydney)

Rising Potts Point favourite Paper Bird has brought back their popular contemporary East-Asian weekend brunch menu this past weekend, launching a series of new dishes complemented by extended opening hours for locals and visitors who really want to sink their teeth into the modern interpretations of Korean, Chinese and Japanese flavours. From 10am to 3pm every Saturday and Sunday, chefs and co-owners Ben Sears and Eun Hee An will lead a menu that includes the likes of pork katsu sando, pipis with miso butter and rye toast, XO arancini, and crab wantons with chilli and black vinegar.

Those not opposed to an early tipple can also take advantage of a drinks list designed especially by co-owner Ned Brooks for the early hours, which means you can expect options like the Korean Bloody Mary and Campari Ice Filter. There’s also an 85-bin wine list with a heavy lean towards natural varieties, a list of sake, plenty of craft beer picks, and coffee from Single O.

“We’ve worked to design a brunch offering that is more reflective of our all-day menu, creating a more seamless journey from morning through night”, said Brooks. “Dishes will be familiar, but an Asian leaning. The result is a menu that experiments with aspects of Japanese and Chinese cuisine, as well as the Korean flavours we’re most known for”.

Paper Bird

Address: 46a Macleay Street, Potts Point NSW
Contact: 02 9326 9399
Website: www.paperbirdrestaurant.com