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David Jones

A new adventure in food begins with one name

A new adventure in food begins: Coffee

Today we celebrate the relaunch of the David Jones Espresso Bar in the Market Street Foodhall, revealing a contemporary take on an Italian espresso bar, with an exciting new menu that celebrates the best of Ausralian produce and a refreshed dining experience.

The Espresso Bar, which will now open from 7:30am Monday to Friday, to service the CBD customer, is the first David Jones food service concept developed as part of the department store's long term partnership with renowned chef Neil Perry AM. Serving breakfast and lunch, the Espresso Bar's food style is classic but contemporary, with a focus on freshness and quality - using only premium ingredients. The menu features breads and pastries, house granolas served with poached fruit and yogurt, bruschettas, Italian sandwiches, and salads. David Jones will sell its own brand of certified organic coffee and a cold brew from Sensory Lab which will be updated seasonally. These will be served alonside fresh juices, T2 teas, Strange Love organic soft drinks and hot and iced chocolate. The Espresso Bar is also licensed, with Italian style wine, beer and Prosecco availalbe from 10:30am to 7pm (and 9pm on Thursdays and Fridays).

The menu and ambience reflect Neil Perry’s signature mark of elegance and simplicity whilst delivering on David Jones’ promise to bring the best of local and best of the world food and food experiences. Commenting on the Espresso Bar concept, Neil Perry said, “The David Jones Espresso Bar brings a unique dining experience to the heart of the CBD, with excellent food at the heart of the offering. The Italian inspired menu is focused on delivering flavour and freshness and by using premium ingredients the simple flavour combinations make the produce shine.

David Jones Group Executive Food Pieter De Wet said, “We’re excited to launch our new Espresso Bar, as the first of many concepts that will roll out in the coming months in our Sydney and Melbourne Foodhalls. We are investing in our food services offering to provide genuine culinary experiences in store and the Espresso Bar menu gives customers a taste for what’s to come as we embark on our journey.”

The Espresso Bar concept is open now at David Jones Market Street and is due to open in Melbourne’s Bourke Street Foodhall before Christmas. Keep an eye out instore and here for further updates in the coming weeks of what's next to come!

Want to know what ingredient David Jones Ambassador Neil Perry is loving this spring? Check out his Asparagus, Gruyere and Boiled Egg Salad recipe below.

Neil’s Basket

A new adventure in food begins: Neil Perry David Jones Ambassador Neil Perry | Bloomberg via Getty Images

Asparagus, Gruyere and Boiled Egg Salad


There is no vegetable that heralds the new season quite like asparagus. In fact, I spend nine months of the year looking forward to its arrival – the grassy, herbaceous vegetable is so perfect in its simplicity.

Whether it’s green, white (which is grown under earth and thus deprived of sunshine and, therefore, chlorophyll) or purple (which, with prolonged cooking, will actually turn green), the sweet, earthy flavour of asparagus marries beautifully with scallops, is delicious wrapped in prosciutto, barbecued and makes an indulgent breakfast served with a poached egg and hollandaise.There is only a relatively small window to enjoy this beautiful vegetable, however there is no shortage of things you can do with it. Its versatility sees it traverse cultures and cuisines: stir-fried, simply boiled, grilled or steamed. Asparagus can’t be grown out of season and can’t be stored to last. In fact, it will start to deteriorate the minute it’s picked. So you need to be aware of the miles this vegetable has travelled: the closer to home and fresher, the better.Look for asparagus with tight, well-formed heads and avoid any that have slimy tips. Check the base of the stems to make sure they are not split or wrinkled. Before cooking asparagus, snap off the woody end by holding the spear in the middle and bend the bottom until it finds its natural snapping point. Discard the woody ends, or use them in a stock.


Gruyère’s flavour varies widely with age. It can be creamy and nutty when young, becoming more earthy and complex as it matures. While Gruyère is a Swiss cheese, you can easily substitute with French cheeses such as Comté or Beaufort, which are produced in much the same way.

Shichimi togarashi:

This “seven-flavour chilli pepper” contains a mixture of red chilli pepper, ground sansho (Japanese pepper), roasted orange peel, black sesame seeds, white sesame seeds, hemp seed, ground ginger and nori. I love it sprinkled on my Asparagus, Gruyère and Boiled Egg Salad.

A new adventure in food begins: Final Dish Asparagus, Gruyere and Boiled Egg Salad | Photography by Ted Sealey

Serves 4 

4 organic eggs

2 bunches thick green asparagus

120g aged Gruyère, sliced thinly

Sea Salt

Freshly ground pepper 

Extra virgin olive oil

Aged balsamic vinegar

Shichimi Togarashi

1. Bring a small pot and a larger pot of water to the boil, salt liberally (think seawater salty).

2. In the small pot place the eggs directly from the fridge and cook for 6.5 minutes, drain and run under cold water. Shatter the shells and soak in cold water for 10 minutes, as this helps the shell come off easily. Peel the shells off and set aside. 

3. Snap the dry bottoms off the asparagus and cook for four minutes. Drain and refresh in ice water. Remove when cooled and pat dry with paper towel. Don't leave it soaking or it will get waterlogged.

4. Share the asparagus between four plates, cut the eggs in half and place on the asparagus, sprinkle some cheese over, then top with sea salt and pepper. Drizzle with olive oil and vinegar. 

5. Give the dish a good sprinkle of Shichimi Togarashi. (I like the chilli taste and am very liberal with it.) Serve immediately.