$10 from every sale goes straight to The Unicorn.
A schnitzel double act, vegan mash drenched in vegan gravy, a retro dip garnished with chives and irony. Aussie pub classics from the Mary’s crew.
Jake Smyth and Kenny Graham went hard at the Aussie pub with The Unicorn, injecting some vintage fun into a tired scene with live music, steak and eggs, great Aussie wine and schnitzels to write home about. Their CARTILAGE recipe cards feature the schnitties – one vegan, one chicken – we wish we all had at our local and a French onion dip to round it out. Jatz at the ready.