More Filling
& Less Fluff
Popular Menu
Chicken breast, seared and stewed with Swiss brown mushrooms, leeks, smoky bacon and herbs in a creamy white wine sauce. Wrapped in a golden, buttery pastry and baked to order.
A slow-cooked beef and pork bolognese, rich in tomatoes, garlic and herbs, with a layer of grated parmesan melted under the lid. It’s your Nonna’s pasta night, wrapped in pastry.
A rich, slow-cooked blend of beef cheek and short rib, braised for 6+ hours in red wine, tomato, garlic, and stock. Deep flavour, tender meat, no shortcuts. All packed into a hand-crimped golden crust.
Not your dainty cafe roll.
This one’s fat, rustic, and full of porky purpose. We’ve gone heavy on the fennel, light on the fluff, and wrapped the whole thing in golden puff pastry that actually holds its shape. It’s like the famous Surry Hills Bakery roll’s you love - leaner, meaner and ready for action.
A creamy, spiced Indian butter chicken made with The Spice Tailor sauce by Anjum Anand. Loaded with flavour, wrapped in golden pastry - comfort food with a kick.
Who
we are
I am obsessed by creating artisan pies that transport the eater to a cosy warm English pub that has a fire burning, and a sense of home.
My pies are all hand made from Sydney using premium cuts, real ingredients, and classic methods focusing on time to extract the best flavours for every bite.
Think flaky golden crusts, hand-pulled chicken, red wine braised beef cheeks, and a tonne of passion.
Order by Wednesday 5pm for a weekend pickup on Friday & Saturday. Limited pies each week so don’t miss out, once they’re gone, they’re gone for a week.
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