There are almond-milk smoothies and porridge bowls with various exotic toppings. Everything — from ingredients to bread rolls — is meticulously sourced or created in-house.
I recommend the moist, hot-smoked Norwegian salmon, on micro leaves in sesame seed vinaigrette, with pickled artichoke and a smear of salsa verde mayo.
Ditto the cavalo nero dish, a poached egg oozing over crispy and cooked-til-soft kale, on comforting black rice with warm bagna càuda anchovy flavours. A sparkling apricot and sumac spice “shrub” drink was refreshingly different.
The Friedbergs petitioned their landlord to modify the heritage building’s structure. The new dining space binds original Cape sandstone in white cement, against a terazzo floor. Jesse is on the floor. Jamie is the cook: concocter of creative salads and happy baker of scones. Visit Between Us for perky, flavourful food with a personal stamp.