After a brief hiatus, Potts Point’s Paper Bird will be again catering to the early risers thanks to the re-emergence of its brunch offering. An East-Asian inspired menu will replace the former breakfast offering from April 7, doling out innovative takes on Korean, Chinese, and Japanese fare.

From 10am to 3pm every Saturday and Sunday, Paper Bird will be serving up dishes that include a pork katsu sando, pipis with miso butter and rye toast, XO arancini and crab wontons with chilli and black vinegar. The menu has been designed by chefs and co-owners Ben Sears and Eun Hee An. 

“We’ve worked to design a brunch offering that is more reflective of our all day-menu, creating a more seamless journey from morning through night,” says Sears. “Dishes will be familiar, but with an Asian leaning. The result is a menu that experiments with aspects of Japanese and Chinese cuisine, as well as the Korean flavours we’re most known for.”

The menu has also been shaped by requests from the local community says co-owner Ned Brooks. “Paper Bird is, above all else, a neighbourhood restaurant. We listened to our neighbours, we took into account how they used the restaurant and the resounding conclusion was ‘bring brunch back’.

In perhaps a nod to the growing bottomless brunch trend, Paper Bird will also offer a range of drinks to accompany breakfast. Licensed from 10am, the venue has a list of beverages specially designed for the morn, from a Korean Bloody Mary to a Campari Iced Filter. Brooks’ 85-strong wine list, and collection of sake and craft beers will also be available, alongside Single O Coffee.

Paper Bird
46a Macleay Street, Potts Point
paperbirdrestaurant.com