Something for Jess

S4J owner/chef Phillip Ocampo likes colour. A lot. Not only is there much on display in the Salvos-chic interior, each dish is an Indian Holi festival of pinks, purples, oranges and golds. The blackboard menu changes daily, so Monday might see shiitake mushrooms on toast topped with avocado, cherry tomatoes and chevre-stuffed zucchini flowers, while Tuesday features a rice noodle salad of daisy-fresh broccoli, young corn, carrots, cucumber and nam jim dressing. Produce is sourced from the Sydney Basin and a good deal comes from Phil’s mother-in-law’s property at the foot of the Blue Mountains, including the native flora that peppers the joint.