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Sydney Street Eats

Starting this week you will find us at the Annapolis Royal Winter Market at the Legion on Saturday mornings (9-12)! We will be bringing ready to heat meals, with pre-order options available. Simple give us a call (247-5303 - Saskia's cell) or send us a message on social media or email ( For larger orders we would ask that you pre-pay by e-transfer. Rather pick up in Digby? Message us and we can make arrangements for a pick-up time at the pub!

Please send us your pre-order by Thursday 2pm if possible to help us plan our prep! Not sure yet? No worries, we will be bringing some extras to the market as well.

Saturday January 8 menu

Ready To Heat Meals - available for pre-order

Simply defrost and heat up! These meals come fully prepped and pre-cooked and are just waiting for you to heat them up.

Swedish Meatloaf and Dutch mash ($10, generous portion for 1) Meatloaf: Ground beef from D'Aubins, allspice, nutmeg, egg, gluten-free breadcrumbs, parsley, salt, pepper, carrot, bacon, curry-ketchup glaze. Dutch mash: potato, carrot, onion, rutabaga, milk, butter, salt, pepper. Gluten free.

Cottage pie ($15, serves 2) D'Aubins ground beef, potato, butter, milk, garlic, carrot, celery, onion, corn, beef stock, cheddar cheese, salt, pepper. Gluten free.

Boeuf bourguignon with garlic mashed potato ($10, generous portion for 1) D'Aubins stewing beef, potato, garlic, milk, butter, mushroom, carrot, onion, parsnip, beef stock, lardons, salt, pepper. Gluten free.

Creamy tomato basil soup with bread sticks ($12, serves 2-3) 900ml soup with 4 garlic cheese bread sticks. Cream, tomato, basil, onions, garlic, salt, pepper.

Individual items:

  • Curried chicken pie (5” pie, frozen) $7.50

  • Steak and mushroom pie (5” pie, frozen) $8

  • Lobster quiche (3” quiche) $5

  • Spinach and Asiago quiche (3” quiche) $3.50

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Service Limitations

With the current explosion of business (for which we are grateful beyond belief!), at times it currently takes us longer than usual to get everyone served. Our apologies for this, we are doing our bes


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