The Book Kitchen is the result of passionate chefs
traveling the world, experiencing culinary delights when and wherever possible.

David and Amelia Birch have recently taken over The Book Kitchen - which has been successfully established for 5 years as a quality organic fine food cafe and restaurant.  Amelia and David, both with extensive restaurant and hospitality experience, will continue The Book Kitchen's fine food & books tradition.   

The kitchen, headed by David Birch, combines the freshest sustainable seasonal produce available, with a broad selection of food-related books.  The floor staff, headed by Amelia Birch, aims to create a friendly and relaxed atmosphere, whilst enjoying superb fresh seasonal food and coffee from our favourite roasters: Single Origin.

The Book Kitchen sources organic and free range produce where possible.  This means that we search for the best seasonal produce with our suppliers. As organic and biodynamic foods use traditional farming methods and don’t use pesticides, ingredients aren’t always available.  So where we can we will substitute for another ingredient.  Our menus are market driven, as we go to the markets ourselves twice a week we can change the menu accordingly.  We have sourced bio-dynamic eggs from Havago farm in Oberon, use Country Valley organic milk in our coffee, use line-caught fish and other ecologically sustainable produce.