AP Quay: What to expect from AP Bakery's new hot sandwich joint

AP Bakery has just opened their seventh venue in Sydney, this time introducing a hot sandwich concept with AP Quay.
The AP Bakery team now have a custom-made rotisserie grill which will handle all proteins and vegetables, crisping them up before they’re slapped onto just-baked bread.
All the AP Bakery favourites are still available from the new Circular Quay bakery.
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Not since Bourke Street Bakery and Black Star Pastry grew their presence in Sydney have we seen a bakery bonanza quite like this one. In fact, we’ve never really seen AP Bakery’s swift rise to carb-loading dominance before, with the team having just locked in their seventh venue, continuing the trend of taking AP’s DNA and adding new concepts.

We recently saw AP Bread & Wine open just off Oxford Street, now Circular Quay is the beneficiary of AP’s ongoing experiment with AP Quay. It brings a brand new dimension to the bakery business, coupling the standard AP offerings with a rotisserie handling all the fresh vegetables and proteins that are then stuffed into just-baked bread.

You’ll find AP Quay at Quay Quarter, adding an essential piece to the going puzzle that already includes resounding winners like Lane and Besuto.

AP’s head baker, Dougal Muffet, promises that freshness will the key for AP Quay’s offering.

Attempting to recreate the fresh-out-of-the-oven experience for all their guests, the AP Quay crew has cobbled together a menu where heat is essential. Think BBQ-spieced Game Farm birds elevated with brown butter gravy with stuffing, cheese and aioli on one of AP’s fabulous rolls. Or garlic-powered whole beast porchetta with fennel seeds, lemon and garlic, served with crackling and salsa verde on an open-faced focaccia.

These best-served-piping-hot sandwiches will be the new signatures for AP’s rotisserie turn, while the bakery’s fan-favourites are still very much available. You can rock up and find all the Aleppo pepper scrolls you need, served up alongside the pies and fenugreek loaves that have made AP Bakery famous. Or you can switch it up and go for a Tokyo-style egg muffin with an add-on tsukune patty.

*AP Quay’s small footprint in Quay Quarter pumps out big, fresh hot sandwiches with the use of its rotisserie grill (photo supplied / James Thompson).*

The “hot spit sandos” are what really sets AP Quay apart. You have four options. In addition to the spatchcock and porhcetta described above, you’ve got a hot beef option with pastrami brined and porcini rubbed rotesserie beef rump heaps onto a fresh roll with horseradish cream and salsa verde. There’s also two vegetarian options: one with a Korean carrot salad, salsa verde, ricotta and horseradish cream, and the other with roast pumpkin squeezed into a stack of portobello mushroom, cheese, salsa verde, roasted green chilli and horseradish cream.

Circular Quay is slowly shifting gears to build up a food scene that’s actually worthy of Sydney’s biggest tourist area. Save for the heavily commercialised and uninspired strip between Circular Quay Station and the Sydney Opera House, that is. With one of AP Bakery’s most interesting concepts yet, it appears we’re only just now watching this section of the waterfront move towards a better rounded and varied food scene.

With Marrickville Pork Roll and AP Quay now at Quay Quarter, workers around the area, and visitors walking past on their way to or from Overseas Passenger Terminal, are well taken care of next time they need a good quality sandwich.