Haven Eatery

09/06/2026

Bringing together two of my great loves … butterscotch & burnt basque cheesecake

Haven Eatery
28/49 Carrington rd
Marrickville
Monday to Saturday breakfast and lunch

20/05/2026

Looking for a nutritious but still delicious lunch?

Our loaded poke bowls offer a harmonious blend of flavors and textures, featuring free range chicken breast, smoked salmon or tofu.

All bowls served on a bed of warm brown rice, cucumber, avocado, capsicum, sweet corn, pickled ginger, shredded carrot and cabbage, all seasoned with ginger, honey, lemon and soy then topped with toasted sesame seeds and crispy shallots and drizzled with creamy goma dressing.

It’s bursting out of the bowl!

Look forward to seeing you at Haven Eatery.

Online orders https://haven-eatery.square.site

Smoked Salmon Poke Bowl

12/05/2026

We have been pleasantly surprised by how popular this Caesar salad has been.

People have been pairing it with grilled chicken breast or our chicken marinated in garlic and herbs then roasted until golden, succulent, and crispy.

Lunch at Haven doesn’t mean sticking to the menu; you can build your perfect plate from the Lunch Bar, which features dishes like:

Crunchy potatoes roasted with rosemary and thyme.

This weeks blanched seasonal greens are broccolini, beans, and snow peas.

Roasted vegetable mix with pumpkin, sweet potato, carrot, red onion, and garlic.

Slaw and daily seasonal salads.

Add some flavor with our house-made dressings, like
French Vinaigrette
Classic Caesar
Chilli oil (spice alert; it really packs a punch)
Hot honey (sweet and spicy, but it sneaks up on you).

Decision fatigue? There is also a menu of classic breakfast options, burgers, and the like.

Xx Haven

20/04/2026

We did it …

We are open!

It’s been a delicious autumn morning, so lovely to meet all the folks coming in for coffee and breakfast.

For lunch Paul has been preparing some chickens in his fabulous herb butter, there’s a quinoa salad that looks quite tasty (I personally dislike quinoa, but I might give it a try).

What else is for lunch? So much more…

14/04/2026

I want to send a huge thank you to Lawrence Tan for this incredible piece of art.

( on Instagram )

Collaborating with such a versatile and talented artist was an a dream—every idea I shared was understood and elevated beyond what I had imagined.

The final result is something truly special—an artwork that makes me pause and take it in every single time I walk past.

Thank you so so much Lawrence

https://www.instagram.com/reel/DWug28Sk4rp/?igsh=bGVoa3NpejBicm4y

05/04/2026

It’s official! Haven Eatery will be opening soon!

We are so excited to create a haven of quality food, without the nasties we try so hard to avoid. And you know that it’s going to be delicious, because, Paul is cooking the food.

03/04/2026

It’s been a busy few weeks 😮‍💨 but seeing the place starting to take shape is very exciting.

25/03/2026

We can’t wait to share what we are working on 🙃

12/10/2022

Tasty stuff

There is nothing everyday about our Everyday Red except the fact you will want to drizzle this over your lunch every... single... day. 😋

Savoury, rich and with just the right amount of kick, this may just become your new favourite sauce.



📸 .jpg

12/10/2022

The making of our Christmas puddings has begun. We begin by soaking the fruit in Brandy which has been oak barrel aged for two years till the fruit is softened and drunk 🥴.

We then take said fruit and combine it with free ranged eggs, some fresh gluten free bread, lard or suet, a sprinkle of gluten free flour, cinnamon and mixed spice, and a touch of treacle and dark brown sugar. Just to put things into perspective each pudding has 70g of sugar (a tiny amount in comparison to your other brought pudding variety).

We then put the mix into a pudding bowl and steam it for 10 hours. 10 hours! 😳
Yep the pudding tastes better when it is slowly steamed over 10 hours to create a beautiful deep and dark richness.

Once they have Finished steaming we take them out cool and splash a bit more brandy over then. This adds an extra edge and also preserves them and they will last for over a
year.

It’s quite a process but it’s worth every second. The results are just stunning. I know because we always keep at least one for our family and we get countless emails saying how amazing they were.



“The xmas puddings were FANTASTIC! Not sure why we only do them at that time of the year!” B.W

“Hi Paul, I hope you and your family are safe and well.
Just wanted to drop you a quick note to say that your Christmas pudding was delicious. Cheers, Sean”

“It was just yummy!!!
Placing my order in advance for next Christmas!!
Thank you!!” 🥳🥳
X.P

26/09/2022

The making of our Christmas puddings has begun. We begin by soaking the fruit in Australian Brandy which has been oak barrel aged for two years till the fruit is softened and drunk 🥴.

Our pre orders are in but we still have a few extras available, so get in quick. 14 have sold and I’m going to make 20.

We then take said fruit and combine it with free ranged eggs, some gluten free bread crumbs, lard or suet, a sprinkle of gluten free flour, spices, and a touch of treacle and dark brown sugar. Just to put things into perspective each pudding has 70g of sugar (a tiny amount in comparison to your other brought pudding variety).

When then put the mix into a pudding bowl and steam it in a pot of water for 5 hours.

Once they have Finished cooking we take them out cool them and splash a bit more brandy over then. This adds an extra edge and also preserves them and they will last for at least two years.

It’s quite a process but it’s worth every second. The results are just stunning. I know because we always keep at least one for our family.

01/08/2022

We cater for weddings, parties, work functions and other social gatherings. Whether it be large or small we can do it 🙂. And when I say cater well we really do go above and beyond to create that amazing experience you are looking for. Stunning food and exceptional service is what we are renowned for.

Email us at:

[email protected]

02/04/2021

Happy Easter 🐣🙂

20/03/2021

Ohhhhh what’s this

18/03/2021

Here is our menu for next week:

Meal one
Goan Fish curry with Bombay Cauliflower, carrots and peas served with basmati rice

Meal two
Pan seared chicken thighs with garlic, lemon and oregano served with roasted sweet potato and a rocket salad with roasted beetroots carrots toasted almonds and goats cheese.

Meal three
Crispy Roasted Pork belly with a touch of thyme served with a slightly tangy apple sauce, and Chat potatoes with parsley, garlic, crispy shallots and extra virgin olive oil. And a fresh cabbage slaw with parsley, verjuice soaked currents and hazelnuts.

Meal four
Ossobuco slow cooked with tomatoes, onions, carrots, celery, thyme, white wine and home made stock. Served with Alla Milanese risotto (risotto with saffron and Parmesan) and broccolini

Meal five
Roasted tomato and red pepper soup with crispy garlic croutons basil and goats cheese

14/03/2021

Check this out

09/03/2021

6 interesting facts about Organic vs conventional agriculture!

1 Pesticides and Bees:

Did you know? Studies show that pesticides used in conventional agriculture have been implicated in the declining bee population and only 1% of applied pesticides reach the "pests." That other 99% enters the environment. Organic farms do not use synthetic pesticides and have more insects and pollinators. Source: Pimental D. J Agricultural and Environmental Ethics. 1995; 8(1): 17-29

2 Carbon Dioxide:

Did you know? Organic farms pull carbon dioxide out of the atmosphere and store it in the soil (where it belongs) at a higher rate than conventional farms. Source: Gattinger A et al. Proc Natl Acad Sci U S A. 2012

3 Pesticides and ADHD:

Did you know studies have shown that children who have been exposed to certain pesticides are 2 times more likely to have ADHD? Other studies show that exposure to organophosphate pesticides while in the womb is associated with a lower IQ later in a child’s life. Don’t worry, though. Organic Produce doesn’t allow the use of any of these synthetic pesticides. Source: Wagner-Schuman M, et al. Environmental Health, 2015; 14

4 Glyphosate:

Did you know many popular American foods contain residue levels of Glyphosate – a type of pesticide? Studies have shown that Glyphosate can cause liver damage, interfere with normal metabolic processes and may lead to metabolic dysfunction, diabetes, and obesity. Organic agriculture prohibits the use of this synthetic pesticide. Source: Mesnage R et al. Sci Rep. 2017;7:39328 and Martini CN et al. J Biochem Mol Toxicol. 2016 Aug; 30(8):404-13. Over 9.4 million tons of glyphosate has been sprayed on American crops. That’s more than 2,300 Olympic-size swimming pools. Glyphosate is not allowed in Organic Produce. That's why we sell 100% Organic Produce, 100% of the time. Source: Benbrook CM. Environmental Sciences Europe. 2016; 28 (3)

5 Flavor:

Did you know? Organic strawberries have been found to be more flavorful than conventional strawberries! Studies have also found that organic strawberries have a longer shelf life, higher levels of antioxidants and other nutrients. Organic Harvest Month is here. Source: Reganold JP. PLoS One. 2010 Sep 1;5(9).

6 Nutrients:

Did you know? Studies show that organic produce has higher levels of certain nutrients—up to 69% higher-- lower levels of heavy metals, and is much less likely to be contaminated with pesticides than conventionally grown produce Source: Baranski M, et al. Br J Nutr. 2014; 112(5): 794-811

This information came from: https://www.naturalgrocers.com/health-hotline-article/6-facts-about-organic-farming

24/02/2021

Some mind-blowing stats that will leave you re-evaluating the way your food reaches your plate...

- Annually Australia loses more than 25%of its small-scale vegetable farmers.

- On average farmers get 20 cents or less out of every dollar you spend on supermarket produce!

- It’s often more profitable for farmers to plough crops back into the ground than take them to market!

- Over the past 30 years the number of Australian Farmers has dropped by 40%...

So who’s growing our food and where’s it coming from?

- The average food item on our grocery shelves has travelled further than most families go on holidays each year!

-Thanks to long supply chains, most of the food on our supermarket shelves is pretty much empty of any nutrientsbefore we even get it home.

- Our current food system guzzles oil…If everyone in Australia ate one locally grown meal a week it would save 4 million barrels of oil each year! That’s enough to fuel the entire country of Italyfor two whole days!

- Today we consume less than 1% of the vegetable varieties that were grown a century ago, because most food was not made to survive long road trips!

- Globally 1.3 trillion kilograms of food is wasted each year. 31% of this is lost before our food even reaches the supermarket because it’s not the right shape or size.

17/02/2021

Nothing beats a good steak! And here is how to make yours even better, a chef trick that you likely haven’t heard about 🤫.

Pre-salting. So take you piece of steak and salt it generously on each side and then place it on a rack in the fridge for 24 hours. This does two things. One tenderises the meat and two disperses salt throughout the steak for a more delicious 🤤 tasting steak.

So more flavour and more tender. Sounds pretty good ay!?

Give it a try and let me know how it goes.

My steak brothers
Kieram Litchfield Casey Bautista Carl Neumann

12/02/2021

Look at this cute little monster 😍. She’s grown up a lot since then but she is still so cute.