Our team, lead by Executive Chef, Bradley Pearce & Head Pastry Chef, Cheryse Pearce are passionate about creating simple, yet interesting bistro style dishes using seasonal local produce where possible. All pasta and range of items from the patisserie are made in-house at PUBLIC.
Breakfast menu (available Monday – Friday from 7am till 11:30am)
Friday Night Menu (available from 3pm in to the evening) for #PUBLICWINEDOWN
lunch (available Monday to Friday from 11:30am to 3pm)
Saturday menu (available from 8am-2pm) for #PUBLICBRUNCH