If you grew up in Australia, and think of a “Sunday Roast” your mind probably jumps straight to the classic clichés of a predominantly English/Irish heritage: a slightly overcooked leg of lamb, a bowl of soft boiled peas, a mountain of mashed potato, and a sea of thick, salty gravy. It’s the traditional English and Irish style that dominated our family kitchens and local RSL carveries for generations. Comforting? Absolutely. Predictable? Always. Tasty? Mostly.
But there is a whole world of roast lunches out there that completely defies those old clichés.
Exactly twelve months after I found myself in a hospital bed recovering from a lower leg amputation, a few of my closest friends and I got together for a makeshift “Thanksgiving” lunch. It was a chance to celebrate milestones, look forward, and simply enjoy being around a table together.
We loved the ritual so much that we decided to keep it going. Almost every month since that first gathering, the First Sunday Roast Club has met up to explore the wildly diverse roast lunches hidden across Sydney’s pubs, restaurants, and clubs.
What we discovered is that Sydney has taken the humble weekend tradition and blown it wide open. By tracking our monthly rounds, we have mapped out (so far) a number of completely distinct styles that prove the modern roast is anything but boring.
The plate features generously sliced, tender roast beef as its centerpiece, cooked to a rustic doneness that retains its rich, savoury depth. Rather than modern fusion twists, this dish confidently honors classic cliches while ensuring execution of the highest standard.
The trimmings are meticulously arranged to strike a balance between texture and nostalgia. The plate is packed with bright green, snappy garden peas, alongside vibrant stalks of broccolini and slender, skin-on roasted baby carrots that carry a natural sweetness. A signature, heavily puffed Yorkshire pudding sits proudly at the forefront, boasting a beautifully craggy, golden-brown crust ready to handle a heavy pour. Accompanying the feast is a deep, glossy, traditional pan gravy served in a classic metal pouring jug, allowing you to coat the dish to your liking. It is a wonderfully faithful, unpretentious homage to the historic English roasts many grew up with.
The star of this plate is a beautifully rolled roast pork loin, boasting a crown of deeply golden, blistered crackling that promises a magnificent crunch. The meat itself is exceptionally tender, locking in its natural juices alongside a deeply savoury herb stuffing visible right at its centre.
Rather than standard boiled sides, Morrison’s opts for a beautifully textured arrangement. The plate is built upon a foundation of chunkily cut, deeply roasted potatoes with crisp edges, nested alongside wilted dark leafy greens, caramelised baby carrots, and a large, deeply browned Yorkshire pudding that acts as the perfect vessel for absorbing the meal’s juices. Tying it all together is a concentrated, glossy pan gravy served in a dedicated metal ramekin, allowing you to control the exact level of richness on your plate. It is a hearty, classic roast that values satisfying textures and time-honoured flavours above all else.
Tucked deep inside this pastry fortress are generous slices of traditional roast beef, completely smothered in a rich, glossy gravy that pools perfectly within the pudding’s base. The trimmings are unashamedly hearty, featuring chunkily cut, deeply roasted potatoes, sweet wedges of roasted pumpkin, a thick roasted carrot, and a handful of bright green garden peas scattered over the top. It is a wonderfully fun, theatrical, and exceptionally filling take on the tradition, proving that some Sydney venues prefer to reinvent the roast through sheer, glorious scale.
The plate features a meticulously prepared, succulent roast pork loin with an immaculate border of perfectly rendered, golden crackling that adds a crucial textured crunch. Rather than feeling overly heavy for its oceanside setting, the kitchen balances the dish with incredibly bright and thoughtful accompaniments.
The protein sits in a shallow pool of rich, translucent pan reduction, topped with a vibrant bundle of snap-fresh, char-grilled broccolini and glazed heirloom carrots that lend a subtle sweetness. Alongside the greens are exceptionally crisp, deep-golden roast potatoes boasting a beautifully fluffy interior, paired with a prominent, tightly structured Yorkshire pudding that is deeply browned and crisp on the edges. It is an impressive, beautifully balanced plate that elevates traditional elements, making it the ideal reward after a coastal Sunday walk.
Rather than relying on basic boiled vegetables, the kitchen elevates the trimmings with superb texture and charred flair. The plate is piled with long spears of char-grilled broccolini, a deeply caramelised split roast carrot, a crispy hassleback potato, and a beautifully puffed, golden Yorkshire pudding.
Tying the whole dish together is a rich, glossy pool of house-made pan jus. True to the venue’s focus on native Australian ingredients, this gravy features a unique twist by incorporating apple and native muntries, cutting the rich beef with a subtle fruit sweetness. It is a showstopping roast that respects tradition while refining it completely.
The undisputed centrepiece of the giant platter is a massive, slow-roasted lamb shoulder. It is beautifully rustic, heavily seasoned with dried oregano and garlic, and cooked until the meat is incredibly tender and ready to pull apart with a pair of tongs.
True to its Greek-inspired style, the traditional English gravy is nowhere to be seen. Instead, the platter is punctuated with fresh lemon wedges for cutting through the rich meat, alongside a cooling bowl of creamy, herb-flecked tzatziki. The sides are equally rustic and generous, featuring large, golden Greek-style roast potatoes, thick wedges of roasted pumpkin, and a separate, vibrant bowl of classic Greek salad loaded with crumbled feta, cucumbers, tomatoes, and Kalamata olives. Served right in the middle of the table, it is a magnificent example of a social weekend roast designed to be lingeringly shared over a glass of red wine.
The star of this vibrant plate is a beautifully roasted duck breast, sliced into elegant medallions. The meat is tender and blushed, showcasing a flawlessly rendered, deeply spiced skin that provides a beautiful, crispy snap.
True to its street-food inspiration, knives and forks are entirely optional here. Instead of a Yorkshire pudding, the foundation is a fan of delicate, warm Peking duck-style pancakes. The traditional trimmings are completely swapped out for crisp cucumber batons, curls of fresh spring onion, a tangy mountain of kimchi, and pickled white radish to cut beautifully through the rich duck. Finished with a dedicated dipping cup of glossy, sweet hoisin sauce, it is a magnificent example of a modern, border-crossing roast that perfectly reflects the multicultural reality of Sydney’s inner west.
Over lunch we enjoy some great conversation over a bottle, sometimes two, of red wine.
There are so many other places we have visited, but I thought this gives an interesting summary of what we’ve experienced so far. There will be many more, I’m sure.
Rustic doneness, haha. Love it.
Took a while to come up with that!
I didn’t grow up with Yorkshire Pudding, which made only occasional appearances in my childhood. I still want to see baked (ie roasted) potatoes in a “Sunday Roast,” and I wouldn’t mind a few carrots and parsnips.
What about a beef Wellington? Surely this winter that dish is due for a revival. Finicky to prepare and hence expensive, though.
I never had Yorkshire pudding as a child either. It was always baked potatoes, pumpkin, carrots and peas. Nothing could beat mum’s baked potatoes.