Panaderia Serai, Melbourne CBD

MELBOURNE | In a city that’s saturated with trendy sandwich shops, Panaderia Serai manages to stand out, offering something different than most. It’s from Ross Magnaye and Shane Stafford, the duo behind modern Australian-Filipino restaurant, Serai. Inspired by the simple, traditional panaderia (bakeries) of the Philippines, Panaderia Serai is all about sandwiches that are simple at heart, featuring bold, vibrant Filipino flavours, and top quality Aussie ingredients.

Like it’s older sibling, Panaderia Serai is a relaxed spot that doesn’t take itself to serious. Ross wants it to be nostalgic for Filipinos, and just really delicious for everyone. Chef Jason Antonio has come across from Serai to head up the kitchen, joined by baker and pastry chef Ayu Prayita, most recently seen at Bali’s award-winning restaurant, Room4Dessert.

Sandwiches are either served between fluffy pan de sal, thick white bread, or toasted sourdough. It’s options like my favourite, the lamb shoulder kaldereta with tomato sauce, olives and red pepper gravy; kare-kare featuring oxtail, roasted peanut sauce, mustard greens, and smoked cheddar. For a lighter option, try the kinilaw. It’s seared bluefin tuna with fresh cucumber, and buru mayonnaise (fermented rice and fish/shrimp condiment).

Beyond sandwiches, there’s a selection of Filipino pastries and sides. There’s also a rotating selection of specials. I’m a big fan of the light, zesty glazed calamansi donut. Sides include coconut hashbrowns, adobo-salt hand-cut fries, and chicken-skin chicharron.

To drink, it’s kape (coffee), and alternative lattes. Coffee beans are sourced from Bukidnon’s Akasya, who grow coffee in the mountains of the Philippines’ Bukidnon and Benguet regions. Alternative lattes include things like turon iced coffee with banana and caramel, calamansi Mont Blanc, and ube coconut cloud. The latter is particularly refreshing when the warm weather hits.