Our team, lead by Executive Chef, Bradley 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)
Kitchen Menu (available Monday to Thursday from 11:30am to 3pm) & Friday (kitchen open all day – available from 11:30am until late for dinner) #PUBLICWINEDOWN
Saturday menu (available from 8am-2pm) for #PUBLICBRUNCH