Feel-Good Food Starts With Dopa
12th Sep 2023
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By Emily Ainsworth
A Sydney culinary sensation, Dopa Don and Milk Bar is a casual eatery that brings a fresh, distinctly Japanese flavour to the world of fast food and even faster living. Dopa, short for the happy hormone dopamine, takes Sydneysiders on a “chemically transformative” journey to the Land of the Rising Sun, where mouthwatering, feel-good food comes fresh from the farm to the plate.
Comfort Food, Reimagined
Taking inspiration from the streets of Tokyo, Dopa dishes up Japanese comfort food reimagined.
The menu designed by executive chef Zachary Tan (Bistro Guillaume, Melbourne and Devon Café, Sydney) and Marcus Andrew (Zumbo Patisserie) is a tantalizing blend of both sweet and savoury, offering everything from classic and contemporary donburi (rice bowls) to loaded shakes and giant matcha cookies.
Dopa’s first concept store opened in 2019 on Little Hay Street in Darling Square’s buzzing foodie precinct and has since grown to a total of six stores throughout metro Sydney, including five in the heart of the city.
The brainchild of Derek Puah from Devon Café, a much-loved Surry Hills eatery that unites fine-dining thinking with casual café culture, Dopa was named by Concrete Playground as one of the Best Japanese Restaurants in Sydney.
Derek says the Dopa philosophy centres around providing a fresh, convenient, and high-quality Japanese dining experience without compromising on quality, sustainability, and ethical food production.
“I wanted to create something fresh, unexpected, and distinctly Japanese,” Derek says.
“Above all, I wanted to give people an alternative to fast food – whenever I took my daughter to McDonald's I always felt guilty because I knew I was giving her chemicals and something that’s not too healthy but at Dopa you know you’re eating quality Japanese food,” he says.
“Our ethos is fresh, fast, and fun; our produce is fresh, we serve it fast and the space is fun.”
Don to Dessert
One of Japan’s most popular dishes, the donburi bowl is the hero of the menu where you can choose from 20-plus variations. Classics include teriyaki chicken and katsu pork while modern takes include cheeseburger wagyu.
Desserts reinvent the old-school miruku bar (milk bar) with Japanese-loaded dopashakes, shaved ice desserts, Shibuya (aka brick toast) and giant matcha cookies.
A Wholesome Showcase of Ingredients
Derek says DOPA’s culinary team has diligently scoured Australia, partnering with small-scale farms that excel in heritage breeds of livestock and poultry.
Prioritising animal welfare, these farms and fisheries are focused on creating stress-free environments for animals, ultimately resulting in meat that tantalises the palate with superior taste and texture.
Certified free-range chicken hails from Lockwood, Victoria, while grain-fed Wagyu steak and beef mince make their way from North Tamworth, NSW.
Sustainably wild-caught Southern Bluefin tuna is handpicked from the pristine waters of Tasmania, while King Salmon comes from a sustainable fishery on Stewart Island in NZ and free-range eggs from a 1500-hectare farm in Molong, NSW.
“Even though we serve food fast, all our ingredients are coming from a respected source – the meat you get is pesticide-free, the chicken and the pork are free-range, and the veggies are locally grown.”
Nourishing Mind, Body and Planet
More than mere sustenance, food at Dopa is a source of nourishment for both the body and the planet.
The Dopa brand prides itself on using ingredients that are free from harmful chemicals and pesticides. Every element of their dishes is ethically grown and responsibly produced, contributing to the longevity and health of our environment.
A Gastronomic Journey of Goodness
Dopa stands as a testament to the power of good food – an experience that not only satisfies the tastebuds but promotes ethical practices and preserves our planet for future generations to come.
Keen to unlock doors to a world where nourishment and sustainability go hand in hand?
Join the growing Dopa family by becoming a franchisee and embrace your passion for good food, business and hospitality.
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