Gungahlin restaurant Sunday in Canberra has a new item on their menu that I couldn’t resist trying: Forest Toast! Delightfully earthy, this dish from chef Anj Sulit features smashed avocado, mushrooms, haloumi, cherry tomato confit, asparagus, pesto, pangrattato and a balsamic reduction on sourdough.
That same day, my wife had a chimichurri croissant with poached eggs, avocado, cheese, a kransky, Pico de Gallo and hollandaise sauce. But since I was massively focused on my dish, I forgot to take a picture of hers! Ah, the perils faced by hungry Canberra food bloggers!
