Danks Street Depot

Description:

• Waterloo was not always the food and designer hot-spot it is now. When slow food champion Jared Ingersoll opened this honest, uncomplicated venue in 2002, the precinct wedged between the southern edge of the city and the airport was more renowned for trucks lugging cargo than for vibrant cafes showcasing sustainable and ethical principles, applying low food miles wherever possible.
  The 'depot' is a thin narrow space. Tables and chairs are packed close along a lengthy banquette, while a large communal table bathed in natural light right in front of the main bar/servery is the place to be.
  Bring the weekend papers and come for brunch. Start with a Danks Bloody Mary. Western Australian sardines are a natural follow-up, especially when pickled in chilli, garlic, lemon, and served on sourdough with Roma tomatoes. A glance at the dinner menu hints at hearty, worldly fare, like Moroccan lamb pie with potatoes, raisins and chickpeas, or Barcelona baked fish with samfaina (a Spanish version of ratatouille).
  Your next visit could see these totally change - that's the Depot way - to take advantage of whatever produce is best on the day. And the wine list is equally selective, with several organic or hand picked varietals from NSW; most available by the glass too.
  This space is not pretentious. It was one of the first to champion slow seasonal food, and if the continuous flow of people into the Depot is any indication, it's a pace that people are more than happy with.
• © NileGuide2013