If you thought baked potatoes were dull, you clearly haven’t seen them like this.
Spudbar (who you might know from the southern states) bake their spuds to fluffy, crispy skinned perfection, and pile them with everything from tender pulled pork in BBQ sauce to bacon and cheese with mushrooms. With vego options like the chilli bean and tomato salsa along with plenty of flavours for meat lovers, you’ll struggle to decide – and you can even get them snack size if you’re not up for a full spud!
All the variations come with fresh flavoursome toppings like corn, shredded cabbage and wild rocket, but if you’ve left carbs behind for a new year, new you, you might prefer the salad menu. Dig a fork into a beetroot, feta, roast pumpkin, spinach and tomato salad, or get some protein in with a free range chicken and quinoa number.
Find Spudbar on the lower ground level of the Wintergarden in the CBD, open 7 days a week.