The Lindfield cafe serving lobster benedict - Cafes

Nov 24, 2018

It’s the breakfast item Sydneysiders can’t wait to get their claws into — the lobster benedict in crustacean hollandaise at Lindfield cafe, Goodfields Eatery.

The lush new venue marks the third venture for father and son duo, George and Anthony Karnasiotis, who previously owned The Butcher’s Block in Wahroonga and Mr Spofforth in Mosman.

The eatery is owned by Anthony and George Karnasiotis.

Locals have been scuttling in to try the dish, which features butter roasted lobster tails smothered in a creamy crustacean hollandaise along with a verdant tangle of smashed peas and snow pea tendrils on a seeded bagel.

The lobster benedict is the venue’s most popular item.“A lot of people have been asking for a glass of champagne to go with it, so we’re planning on adding that to the menu,” says Goodfields co-owner, Anthony Karnasiotis.

It’s not the only highbrow brekkie item on the menu, with Goodfields also serving a hot cake with vanilla bean creme fraiche, passionfruit curd and a smattering of toasted coconut, a brioche French toast studded with sour cherries and candied pecans, and a slow roasted lamb shank, with labneh, pita bread and a fresh herb salad.

“We’re seeing a lot of pork on breakfast menus in Sydney, and we thought why not lamb?” says Anthony.

To wash it all down, patrons can order a glass of wine or beer from the tightly edited drinks list, or they can also bring their own, with a bottle store down the road.

The lobster benedict, breakfast burger, brioche French toast and Bircher muesli.

For those who prefer more sober pursuits, Goodfields make a fragrant honey-soaked chai as well as malted milkshakes, herbal teas by Teacraft and coffee by WA roastery, Five Senses.

Milk-based coffees use Five Senses’ Dark Horse blend, which reveals sumptous dark chocolate and blackcurrant aromas.

Hot cake with vanilla bean creme fraiche, passionfruit curd and toasted coconut.

“We do all the specialty coffees, including espresso, pour over, batch brew, cold brew and we’ve just introduced nitro,” says Anthony.

The nitro coffee technique sees cold brew infused with nitrogen gas to create a naturally sweet flavour and light, foamy texture.

Goodfields also plans to hold cupping sessions and coffee workshops in collaboration with Five Senses down the track.

Boasting a contemporary industrial fit-out, the space has been beautifully styled by Giant Designs, the studio behind Cuckoo Callay and wholefoods cafe, Rough & Bare.

The new light and airy dining room reveals ample use of oak timbers, black metals and soft worn leathers, with cascading greenery and woven furnishings the main stylistic features.

Goodfields Eatery
37 Lindfield Ave, Lindfield
Monday — Sunday, 6am — 5pm
9415 6716
goodfields.com.au