Runcible Spoon, Camperdown Sydney

runcible spoon

Tucked away on a quiet street just out of the city centre, Runcible Spoon is quirky, cute and has a rustic charm that will lure you back time and time again. The cafe name is as interesting as its menu, which changes each day depending on seasonal ingredients available and weekly inspiration.

We are constantly looking for new things to put on the menu, that challenge our customer or just keep them bloody happy.

Owner Alex Watts is a seasoned restaurateur and loves to experiment with new menu items. He says:

“My food philosophy is ‘cook the food you love’. This applies to life experience, inspiration taken from others, and seasonal produce. Our menus are designed around the changing of seasons. I find great inspiration and excitement in knowing that with every season there are new possibilities.”
Alex’s interest in food began at a young age, inspired by his mother and grandmother who he says are both great cooks. He started his culinary journey as a kitchen hand during high school at a local Thonburi Thai restaurant owned by an accomplished Thai chef with classic royal training.

“Thai food was a whole new world in rural Australia in the nineties when I was growing up. I was blown away by the complexity, harmony and balance of other worldly flavours, produce and cooking techniques.”

An apprenticeship soon followed, which Alex admits was largely driven by a desire to impress his grandmother!

“My menu draws inspiration from the seasons, world travels, recipes I’ve learnt along the way, other chefs and cooks and the food I love to eat. I think Runcible Spoon stands out for our approach to food and coffee and our ever changing menu of homemade food.”

Homemade ingredients are a highlight, with a range of delicately designed relishes, dips, sauces and spices like mint and bush dhukka and fennel pangritata, adding depth and flavour to staple favourites.

Runcible Spoon

Thai fried eggs with pork belly, served with tomato & coriander salad, shallots and nam jim

The cafe is known to locals in the area for popular menu items including the Thai inspired fried eggs and pork belly plate.

It’s not all about perfect balance though, as the cafe celebrates all areas of gastronomy from healthy and hearty slow cooked stews through to the not-so-healthy homemade “cronuts” – a cross between a croissant and a doughnut and one of the latest trends in sweet treating.

But sugar aside, most ingredients are sourced from good, local and ethical places and the cafe embraces the best of the seasons to create scrumptious items such as a beautiful Duck Liver Parfait, served with cured vegetables or peach and ginger chutney (this can be ordered with carrot or celery sticks rather than bread).


Duck Liver Parfait with cured vegetables

Other menu picks include the popular twice cooked pork roll with pickled slaw and apple sauce (just order without the roll), glazed leg ham with orange and clove (available anytime apparently!) and – although not paleo but intriguing non-the-less – the pumpkin, pecan, bacon, rosemary & maple scones. I am sure we could convince the chefs to make a paleo variety just for us paleo foodies!

As well as a fantastic and ever changing seasonal menu, the cafe does not believe in surcharges. There are no surcharges on weekends or public holidays. There’s also charges for corkage, cakeage or 10% service charge.

For a cosy, warming and finger-licking culinary experience, head to Runcible Spoon and discover why this little cafe is a hot spot for passionate foodies – paleo, vegetarian, vegan or whatever your dietary habits may be!

runcible spoon_1


27 Barr St Camperdown NSW

Connect with Runcible Spoon



Alison Sims

Passionate about real food and healthy living, Alison Sims is the founder and author of Paleo Foodies. She is on a mission to discover the best paleo dining in Australia and all around the world. What started as a part time blog in 2013 has lead to a full time career for Alison, who previously spent a decade in Advertising and Marketing. She is now a regular contributor to health and lifestyle publications, a public speaker in food and health, and co-publisher of Paleo Foodies Magazine.

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