Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 23rd August, 2017 and receive a free copy of The Cook’s Table by Stephanie Alexander!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Hot Plate: Hills Bros, Martin Place

Hills Bros Room

Hills Bros Room

A new café from the Reuben Hills team opens in the CBD.

Surry Hills roasters Reuben Hills have quietly expanded into the heart of the city with Hills Bros, a new café in the foyer of the old Commonwealth Building at 5 Martin Place. Hills Bros is, as the name may suggest, like a younger brother doing his own thing while taking his cues from older siblings Reuben Hills and Paramount Coffee Project.

The vibe, though, is very much more financial-district, and is as apt for business breakfasts as it is lunch breaks. Secluded against a wall in the foyer, it's open but intimate, designed by Alana Cooke. Light-grey stone finishes, timber stools and lamps over each table setting create a muted elegance - banker-chic, if you will.

Fans of the brand will find some of the menu familiar, not least the doorstop "not-Reuben" sandwich from Reuben Hills, with Manchego and horseradish mayo, and Paramount's baked eggs with kale, green salsa and feta. Newer attractions on the menu, which does double-duty across breakfast and lunch, include an open cheese-and-tomato toastie served with a small mountain of dehydrated Vegemite to sprinkle on top.

There's a welcome dash of Asian flavour present, too: a generous bowl of miso-braised pork with crunchy pickled beansprouts, kewpie mayo, bonito flakes, shichimi-spiced corn and seasonal fungi, and the standout brown-rice congee with poached chicken, gingered carrot, and a soft-boiled egg, dressed with sweet bacon jam. Slices of native lime on the side add a citrus twist, and a house-made chilli oil is close to hand.

On the coffee side, Hills Bros keeps it simple, using Reuben Hills' seasonal blends for everything: filter, black or white. In keeping with its older siblings, Bros will soon experiment with offering several roasts each day but for now the OG, like everything else here, goes down pretty smooth.

Hills Bros, 5 Martin Pl, Sydney, NSW; open 7am-4.30pm Mon-Fri

Newsletter

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
On the Pass: Fatuma Tikuye, Blue Nile
24.07.2017
Hot Plates: Hong Sa Bar, Yandina
20.07.2017
Mode Kitchen & Bar opens in Four Seasons Sydney
20.07.2017
Marta: New Roman dining in Rushcutters Bay
19.07.2017
Sydney chef Jeremy Strode dies
17.07.2017
Hot Plates: The Pot by Emma McCaskill, Adelaide
17.07.2017
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

You might also like...

Australian chefs to follow on Instagram in 2013

There are a lot of food shots on Instagram: the good, the ba...

Where our chefs want to eat

We asked Australia's leading chefs to name the restaurants t...

Hot 100 2015 - Restaurant news

The world is getting hotter and we’re not talking about glob...

What the hell is Gelinaz anyway, and why is it shuffling?

On the eve of the second outing of one of the world’s strang...

Grant Achatz interview

Pat Nourse talks to the chef of Chicago’s Alinea ahead of hi...

Nahm named best restaurant in Asia

The 2014 50 Best Restaurants in Asia were unveiled this week...

Restaurants cooking with seaweed

With its complexity in flavour and texture, seaweed is the c...

On the pass

Tell us about Tomahawk’s menu, Ali...

S.Pellegrino Young Chef 2015

A mighty fine plate of beef short ribs with roast celery vin...

Dan Barber talks sustainable food

Farm-to-table is a neat catchcry but, argues Dan Barber, one...

Alessandro Pavoni, Ormeggio, Sydney

You’ve just released your first cookbook, a tribute to Lomba...

The 2016 GT Restaurant Guide Top 100

Here's the list of our 2016 Restaurant Guide Top 100. How ma...

First look: 108 at Noma, Copenhagen

Rene Redzepi may be headed to Sydney next month, but he's ba...

Party-starting playlists

Music is a key ingredient that can turn your party from good...

Dear Sainte Eloise to open in Potts Point

Sydney’s new wine bar is going back to basics.

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×