Many locals will be pleased to know that with the re-opening of the Cat and Fiddle have revived the tradition of smoked beef brisket and gravy rolls and gourmet pies available in the front bar.
Chef Darrell Felstead has collaborated with Sydney piemaker Ryan Broomfield to create a selection of pies especially for the Cat and Fiddle. Broomfields sources the finest Australian ingredients and only uses outdoor raised, pastured and free-range meat from certified organic and biodynamic farms in NSW. In fact, Darrell and Ryan were introduced by Broomfields’ meat supplier, local Rozelle butcher Mr Baillie & Co. All Broomfields pies are handcrafted using all-butter shortcrust pastry.
We hope you enjoy your handmade pie!
Kitchen Opening Hours
Mon – Fri – 12 – 3pm
Sat – Sun – All Day