The Thousands

You’d never really expect a band to announce that their next album was going to be ‘exactly the same thing we’ve been doing for the last 14 years’. (Pardon, did someone say Coldplay? Powderfinger?) Chef Andy Bunn, when asked by the local rag about his new venture, did just that – confirming that he wasn’t going to divert from the recipes he’s spent the last 14 years perfecting. Sounds dull, but to fans of Bunn’s menu at Cafe Sopra it would have been sweet, sweet music to their ears.

Sure enough, items on the menu at Honeycomb have a familiar chime, such as a salad of finely shaved cabbage finished with aged balsamic or pickled beetroot with a gorgonzola dressing, assorted panini and pastas. Likewise, a familiar face might greet you from behind the coffee machine.

They don’t have their liquor license yet, so are limited in their trading, and there’s still a bit of fine-tuning going on in the space that once housed Phamish and most recently Koi, but no doubt followers will be sniffing out their old favourites. Sing along if you know the words already.