John Montagu - Woolloomooloo

#1 - Vegetarian - Woolloomooloo, #21 - Cafés - Woolloomooloo, Seafood
144 Cathedral Street Woolloomooloo NSW 2011, Australia
Dishes: 63

John Montagu

4.5 / 5 of 1021 Reviews
Phone
+61293269803,+61430926767
Address
144 Cathedral Street Woolloomooloo NSW 2011, Australia

There are also parking spots for your car, the next parking lot is Secure at a distance of 208 meters from John Montagu in Woolloomooloo, Or you could use municipal transportation to get to the station Kings Cross Station, which is 421 meters away from the restaurant.

Opening Hours

  • Monday
    06:30 -16:00
  • Tuesday
    06:30 -16:00
  • Wednesday
    06:30 -16:00
  • Thursday
    06:30 -16:00
  • Friday
    06:30 -16:00
  • Saturday
    07:30 -16:00
  • Sunday
    07:30 -16:00

Amenities

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Feedback

★ 4.5 / 5 of 1021 Reviews

What Treasures from Jones Health and Wellness likes about John Montagu:
We had a late breakfast here on Good Friday. Staff were lovely and attentive and timely. Coffee was nice. Salmon avo smash was fresh with nice big chunks of salmon. The burger and chips was fresh and tasty (they let you know the beef mince patty comes pink I prefer more well done which was catered for with no issue). Would happily return View all feedback.

What Kelley Kuhic doesn't like about John Montagu:
I specifically asked the barrister not to burn the coffee, as sadly the last coffee I had at JM was burnt, and the barrister made me probably the worst, most burnt coffee I've ever had. Do not recommend View all feedback.

Amazing! Healthy, Fresh Tasty! Definitely come here again for sure and try a different option o...

vincent-wong-4

One of the most delicious, immaculately presented and best value for money meals I’ve had at a...

anna-grace-millward

Been coming here since it opened and still come on a regular basis ; bacon and egg bun or old s...

david-gillett

Testy and good quality sandwiches. Love the coffee here too!

christian-rijanto-2

I'm addicted to this place.  It does help that it's close to work but the cured salmon that the...

joanne-rech-1

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