Over 67 years of food, family, and a corner of Double Bay that has stayed the same while everything around it changed. This is where we write it down.
After the 1956 revolution, thousands of Hungarians arrived in Australia carrying recipes, techniques, and a love of food that would quietly reshape the way this city eats. 21 Espresso is part of that story.
Read the StoryIn 1958, almost nobody in Sydney ate outside. One Hungarian immigrant noticed this, set up some tables on Knox Street, and changed everything.
Read the StoryDouble Bay has one of the most concentrated stretches of good restaurants in Sydney. Here is how to make the most of an evening in the neighbourhood.
Read the GuideMost people have eaten a schnitzel. Very few have eaten a great one. The difference comes down to a handful of decisions made before the pan is even on the heat.
Read the StoryIn the late 1950s, John Schiffer set up one of the first espresso machines in Australia. Before the restaurant became what it is today, there was the coffee. This is that story — and why the name means what it does.
Read the StoryThin pastry, tart cherries, warm spices. A recipe that has been on the 21 Espresso menu since the beginning. Here is how to make it at home.
Get the Recipe