Many locals will be pleased to know that with the re-opening of the Cat and Fiddle we will be reviving 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

12 HOUR SMOKED BRISKET ROLLS
15 + chips 4
Classic – smoked brisket, mustard, smoked tomato,
pickled onion, crispy eschallot, rocket
Vietnamese – smoked brisket, smoked tomato,
coriander, spring onion, chilli, carrot
Cheesy – smoked brisket, smoked tomato, cheese,
sauerkraut, mustard, crispy eschallot
English Ploughman – smoked brisket, smoked tomato,
piccalilli, rocket, cheddar, pickled onion
Vegetarian – Sauerkraut, carrot, rocket, cheese,
smoked tomato, pickled onion
BROOMFIELD AND CAT AND FIDDLE PIES
15 + chips 4
Selection of Broomfields pies, handcrafted using all-butter shortcrust pastry and free-range organic
SNACKS
Greek flat bread8
Chick pea, black fermented garlic, preserved lemon6
Wood green olives6
Our own salt and rosemary crisps6
Whipped cod roe, sumac, lemon8
Hand cut chips, lemon, rosemary salt8
WHITE MEDITERRANEAN PIZZA
Cooked in our own wood oven
Ricotta, zucchini, parmesan, sumac, rocket18
Tomato, mozzarella, basil, olive, feta18
Pancetta, artichoke, preserved lemon, oregano, labneh18
ITALIAN STYLE PIZZA
Mushroom, tomato base, mozzarella, oregano,18
Ham, tomato, mozzarella, 18
Jamon, tomato, rocket, parmesan,19