Ken’s Continental is a European-inspired cafe and deli from the team behind Bones Ramen and Farmhouse. It serves yellow pea pancakes with avocado, jamon and soft-boiled egg, and plates loaded with deli cuts, house-made pickles, olives and freshly baked baguette at outdoor tables.

While the inspiration is mainly European, Australian influences play a role. Scrambled eggs might be served on a baguette (instead of ubiquitous sourdough), then topped with garlic-herb butter. Fried eggs might come with black pudding or mortadella (instead of bacon). Avo toast features buffalo mozzarella, red grapes and herbs. A real standout is the continental deli plate, which usually includes cuts such as bresaola and finocchiona (fennel) salami from Whole Beast Butchery, cheeses from small Australian producers, house-made pickles, fresh olives, and a baguette from Loulou.

The space is warm and welcoming, helped along by plenty of wood counters, shelves and panelling. Overhead shelves are lined with jars and packets of deli goods, from house-made pickles to imported pastas. Seating is outdoors only, on a paved area surrounded by shady trees and giant leafy pot plants. Vast green umbrellas provide extra shade. The brass-framed solid timber tables were a gift from Arthur, whose owner, Tristan Rosier, used to be head chef at Farmhouse.