Working in Sydney’s CBD, there are countless ways I could spend my lunch hour. I could attend a gym class, run to the Opera House and back, read a book in Hyde Park… Or I could be a total lush, hop in a taxi with my work buddy, and meet our former colleague for a quick lunch near her new workplace, at 4Fourteen in Surry Hills.
So that’s exactly what I did one Thursday in late September.
4Fourteen is co-owned and run by Chefs Colin Fassnidge and Carla Jones, of Four in Hand in Paddington, and just four months after opening were awarded 1 hat in the Good Food Guide.
Lured in by a tweeted photo of their rolls the day before, we decided to order one of each roll, along with a starter and a side of colcannon. A very random, but time-friendly, selection of dishes.
Chicken Wing, Parfait, Tortilla and Apple Chutney, $7.50 each
Perched atop a crisp tortilla is a rich, creamy parfait, sweet apple chutney, and a golden, juicy de-boned chicken wing. It is a delicious combination of crunchy, smooth, salty, and sweet. I could have eaten all three myself.
Confit Pork Belly Roll, Reuben Roll, Crab & Spiced Avocado Puree Roll
$14.50 each
In the interest of tasting each roll, I managed to divvy up the rolls to share. The rolls, brimming with their fillings, were bigger than we expected – bigger than a slider, but smaller than a regular burger bun.
The crab roll contained a spicy and creamy mix of crab and avocado, the reuben featured a tender piece of corned beef, and the confit pork belly, my favourite, was as heavenly as you’d imagine, with its rich piece of pork belly and fresh, crispy lettuce.
Colcannon, $10
I remember loving the colcannon at Four in Hand Paddington, and this dish lived up to that memory. Colcannon is a traditional Irish dish of mashed potatoes with kale or cabbage. Dressed with spring onions, flat-leaf parsley, and olive oil, this is comfort in a bowl, and more interesting that your standard mashed potatoes.
Fried Bread, Red Pepper Jam and Anchovies, $9 (given to us complimentary)
Despite a few attempts to develop an appreciation for anchovies, to me they just destroy a pizza. They’re fishy, furry, browny-grey, and I want nothing to do with them. But I’d never met a white anchovy before.
Chef Colin sent out this dish complimentary, so I put aside my usual anchovy-hate. The crunchy fried bread was topped with sweet red pepper jam, fillets of anchovies, fresh parsley, and lemon zest, which complemented the dish perfectly.
My opinion on anchovies changed that day. Traditional grey anchovies are still a no-go, but white anchovies are mild-tasting, soft, and honestly, quite delicious!
Film crew in the kitchen
How do you usually spend your lunch break? And how do you feel about anchovies?
P.S. Earlier this month I was one of SBS Food’s Featured Foodies! You can read my food-filled interview on their website. 
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4Fourteen
www.4fourteen.com.au
414 Bourke St, Surry Hills NSW 2010
Entrance via 72a Fitzroy St
Phone: 02 9331 5399
Tues – Sat: lunch from 12pm, dinner from 6pm
Sun: lunch 12pm – 6pm
Congrats on becoming a featured foodie! That is so cool
Beautiful looking meal – love the look of that chicken mmm. I don’t think I’ve eaten anchovies much before, should give them a shot.. and I usually spend my lunch break catching up with the girls from work in our lunch room 
Thanks Christine! The chicken was excellent, and you should try white anchovies!
I LOVE LOVE LOVE anchovies…the saltier and furrier the better. I cannot live with them on pizza anymore. White anchovies are great – like a like sardine in a way and not all dried like the other kind. I’ve never heard of colcannon – sounds bloody good! And those chook wings = heaven.
Pizza-ruiner! If I want salty I’ll add salt!
You’d love colcannon – I’d like to eat a whole bowl of it to myself 
the Fried Bread, Red Pepper Jam and Anchovies looks good. once you have the nice juicy anchovies it’s hard to go back although i still love those grey very salty ones on pizzas
. that was nice of them to provide complimentary.
I’ve tried to eat them on pizza but I just can’t stomach it!
Yes, it was very nice! 
grats on sbs foodie! i too was an anchovy hater until recently and the white anchovies just blew my mind and now i cant get enough of them!
Thanks Suze! I hear ya – moar white anchovies please!
Those rolls look amazing! Congrats on sbs foodie, too.
Thanks Mary!
Food looks so yummy! I really like the look of the restaurant, the white typography on the black board looks so effective.
Congratulations on being an SBS foodie!!
Thanks Mardi! I also love the style of the restaurant – the ceiling, dark woods, whites etc
What an awesome way to spend a lunch break! I’m with you on anchovies – I tried. I really did! Maybe I need to try the white ones
yuummyyyyyyyyyyy
The food there is so fun and delicious! And I love anchovies, always have, especially white ones
It sure is!
Wow those chicken wing tortillas look amazing! And I love Colcannon!
Hi Helen! Yep, the chicken wings were so delicious
What a great lunch. I am camp anchovy all the way
Hi Sara! I kinda wish I worked in Surry Hills, just for more fun lunches like this!
I sadly dislike anchovies and have yet to try them. I haven’t been forced to it it as yet so I may just stay off it for now. Congrats on being a SBS Featured Foodie =)
Thanks Tina
There are a lot of foods that I really don’t like, but have tried anyway! I figure most times the chef knows what they’re doing, so I trust them to make it taste good, lol.
I still haven’t made it out to 4Fourteen!