The Sydney Morning Herald - 11/2/1981 - This is a great review from the end of the restaurant. I did not know that Simon changed the name or that it was still there in 1981.

In answer to the main point in the review about the bread - we bought Demeter organic Rye bread that arrived at the restaurant already very solid (like a brick) and Ken chose it because it was such a hard bread like many German breads (Ken was Austrian) and it was actually cut very finely on a bread slicing machine. In Europe it is popular to have dried bread slices with your meal and Ken saw these hard Rye bread slices as halfway between that and cornchips, which were used in later years.