Brunch at Good Things

Brunch is built for slow mornings and good sound. Inspired by Japanese kissaten listening bars, it’s a space where high-fidelity music meets food that’s bold, comforting, and quietly confident.

The menu moves between house-made breads, small plates, and rice bowls, with Asian flavours running through everything. Flatbreads come topped with smashed avocado, chilli crunch, and citrusy blood orange vinaigrette, or oyster mushrooms layered with XO sauce, gochujang butter, and toasted sesame. Rich, savoury, and made to be shared.

For something more indulgent, there’s karaage fried chicken focaccia—crispy chicken, poached egg, kimchi hollandaise, black sesame—exactly the kind of dish that turns brunch into a late afternoon plan. Rice bowls keep things balanced: yakitori chicken skewers with ponzu and teriyaki egg yolk, charred leeks with shaoxing rice wine and lotus root, or tataki steak finished with nori dust and sesame.

Sides are worth lingering over. Togarashi fries with miso mayo. Gunpowder new potatoes with chilli lime and tandoori mayo. House hummus with miso-glazed carrots. Even the salads carry weight, like the mango sambal with herbs, fermented chilli, and toasted seeds.

It’s food designed to sit comfortably alongside a drink, a record playing, and nowhere else to be.

No rush. No rules. Just good things, done properly.

This is brunch, Good Things style.