Pork & fennel focaccia

This week, I checked out Superfreak, a new café in Marrickville by the folks behind @soulmate.newtown and @splash.petersham. From the moment I walked in, I was struck by the stylish branding and the chic, vibrant interior. The place was buzzing with energy, and the background music was just perfect, setting a lively and welcoming vibe. Despite being packed (groups might wait up to 40 minutes), I was quickly seated at the counter as a solo diner, where I could watch the chef in action in the open kitchen, which was very entertaining.

Now, let’s talk about the sando. The focaccia was out of this world—soft, doughy, and bursting with flavour. I’m pretty sure they use sourdough, as I could taste that slight tang from the fermentation process. If I’m not wrong, they get their bread from Fabbrica, which makes total sense given how exceptional it was. The pork meatballs, while flavourful, were a tad on the dry side and slightly cold. Maybe if the place wasn’t so busy, they could spend more time perfecting the temperature. But honestly, the overall taste was still fantastic. The pickles added a nice tangy note, the cooked chard brought a pleasant earthiness, and the garlic aioli tied everything together with its creamy richness. It’s clear this café takes its flavours seriously.

🥪 10 / 10 (even with the cold meatball, the incredible bread made up for it)