When it comes to coffee, the Sydney CBD is a great place to grab-and-go. Following on from my list of 3 great hole-in-the-wall cafés, I thought I’d share a few places in the city where you can sit down and savour your caffeine hit, rather than slamming it down on the way to another of your high-flying business meetings. Here are three cafés that, in the midst of the rat race, are more than happy bring you your coffee in a ceramic cup.
1. Double Barrel Coffee Merchants
The Double Barrel crew take their coffee extremely seriously, sourcing beans from Melbourne’s Seven Seeds and Code Black and Byron’s Marvell Street Coffee Roasters, among others. They always have at least a blend and a single O on the go. For those of the black coffee persuasion, they batch brew filter coffee, but they’ll also happily do you a pourover or an aeropress to order at their not-quite-up-and-running filter bar. It’s not just coffee, either; these guys make everything from scratch, from the slow-cooked meat subs to the salted caramel tarts to the muffins. Sean and the team are happy to talk shop, so order and pay at the counter, pull up a seat and sip your brew and talk the ins and outs of coffee flavour profiles or play video games.
Double Barrel Coffee Merchants
33 York Street, Sydney NSW 2000
0413 683 949
2. Marlowe’s Way
Marlowe’s may be a teensy place but if you time your visit right, you can nab a seat in this alleyway gem. Coffees seem ridiculously good value (a macch was $2.50 at the time of writing) and staff are super friendly. Each week one of their vintage teaspoons is chosen as ‘the magic spoon’, and whoever gets that spoon with their have-in coffee receives their second coffee for free, just one more reason to take 5 and have a real coffee break and drink out of a real cup. Marlowe’s uses a custom blend by The Little Marrionette, ‘the Banksian blend’, a fitting name for a café in the financial district. There’s usually a rotating single origin on offer, as well as artisanal teas and a basic Italian-inspired menu.
Cnr Tank Stream Way And Bridge Lane, Sydney NSW 2000
0432 487 598
3. Cabrito Coffee Traders
A cosy cafe in the Circular Quay area is surprisingly hard to come by, but Cabrito, the Spanish/Portuguese word for ‘little goat’ or ‘kid’, fits the bill. The menu may be bare bones (nu-wave lamingtons, sandwiches, toast) but if you can get an inside seat in this cozy little establishment you’re in for attentive service and solid coffee. These guys are hoping to start roasting their own coffee in future (they’re in a heritage listed building) but for now its a custom-roasted 4 Rascals blend. Bonus: they’re open Saturdays, somewhat of a rarity in the Sydney CBD.
Cabrito Coffee Traders
10-14 Bulletin Place, Sydney NSW 2000
02 8065 8895
Where’s your fave sit-and-sip café?
My not-so-secret dirty secret is that I was born in Canberra. An unlikely place for a caffeine fiend to develop a love of coffee, maybe, but as a result I’m a frequest visitor, and often asked for a list of coffee recommendations. A friend recently asked me for said list, which I’ve been meaning to write for some time now, and I decided it would better to leave you in the learned hands of my mate and resident Canberra coffee espert, Barrister Barista, a regular contributor to The Canberran. You can also catch her bite-sized reviews on twitter. Here are her 5 picks for Canberra caffeine hits.
1. Lonsdale Street Roasters (and LSR 23)
Lonsdale Street Roasters is arguably where Canberra’s “hipster coffee scene” all started – own-roasted beans, central location, wood-oven toasted paninis, milk crates for chairs, a small and loyal following growing exponentially, and coffee like nothing you’ve ever tasted before in Canberra. Now, you’ll queue patiently in peak times, have your order spelled phonetically by fresh-from-Sydney ANU students, elbow your way into bench seats, and take for granted the sheer flavour of the cup in front of you. And only on Lonsdale Street can you visit two venues of the same name – if the weather’s fine and queues are prohibitively sized, you’ll find a more outdoor-focussed LSR doing the same thing up the street across from the shiny new apartment complex.
Lonsdale Street Roasters
3/7 Lonsdale Street, Braddon ACT 2612
Lonsdale Street Roasters 23
23 Lonsdale Street, Braddon ACT 2612
2. ONA Coffee
These guys are the pros, the ones who will sell you serious equipment for making coffee at home, the peeps who run, enter and win all of the local coffee awards for roasting and barista tech. You can try ONA Coffee in two locations, both southside. The most accessible ONA Coffee is at ‘The Lawns’ in Manuka, the snooty southside suburb you may visit if you’re on government business or meeting relatives. It’s busy in there, and only order food if you’re on a leisurely time schedule. The original ONA Coffeehouse is in Fyshwick, where you may visit if your business relates to furniture, DIY or porn. Less busy, equally excellent.
ONA Coffee House
68 Wollongong Street, Fyshwick ACT 2603
ONA Coffee Manuka
Shop 4, The Lawns, Manuka ACT 2609
3. Lava Espresso
Perhaps the prettiest flat whites in Canberra, in the far from prettiest suburbs (no offence, Phillip). If your business in Canberra relates to cars or requires Westfield, take a small easy-park detour into industrial chic. Lava is a must for black coffee drinkers – the filter coffee is excellent and you’ll often be given a choice of two exotic growing locations. (FYI I normally reply Idunnowhicheverisbetter?). It’s also nice to be a in place where it’s acknowledged on the menu that ‘coffee with milk’ requires different treatment to just ‘coffee’. Bagel-based foods are also well-priced and tasty!
1/38 Townshend St, Phillip, ACT 2606 and
54 Brierly St, Weston Creek ACT 2611
4. Two Before Ten
OK, so your business in Canberra requires you to stay overnight in the soulful (ahem) ‘Civic’, and you’re looking for somewhere to grab a cheeky 8am breakfast? Two Before Ten, requiring some navigational nouse, will deliver friendly service and tasty eats at breakfast and lunchtime. Get yourself to the ‘plaza’ type space between Marcus Clarke St and Moore St, not as far East as the Melbourne Building (northwest corner of London Circuit and Northbourne Ave), take a deep breath, and look for bikes. Worth a visit, especially as the Qantas mag will soon be telling you about a groundbreaking venue called ‘A Baker’, a New Acton work in progress by the same owners.
Two Before Ten
40 Marcus Clarke St, Canberra, ACT 2601
5. Močan and Green Grout
Speaking of the Qantas mag, this esoterically named project is a must-visit for foodie and/or interior architecture geeks. It’s the Canberra cafe with a fit-out so unique you’ll take photos and tell your Sydney friends that you discovered a really interesting little cafe in Canberra: a total hole in the wall, built entirely of woodchip and origami cranes. You’ll have small breakfast dishes that are actually about the right amount of calories for breakfast, and then, because you were expecting to gorge yourself, you’ll probably order a muffin to share afterwards. Your coffee won’t be memorable but it’ll be good.
Močan and Green Grout
19 Marcus Clarke Street, Canberra, ACT 2601
There’s an almost blanket rule that no shops or cafés in Sydney close their doors regardless of the weather, for fear that customers will think they are literally, closed. So café-hopping in wintertime in Sydney doesn’t often lend itself to sitting all day in a quiet corner of your local cafe with the paper, smartphone or other readable object to appear busy or, god forbid, a friend to chat with. Thus the quest for coffee come this time of year becomes the quest for a cafe on the sunny side of the street. And you can find it at Something for Jess in Chippendale.
Something for Jess is a twee little cutie-pie of a place on the west side of Abercrombie street in Chippendale, up towards Broadway. The light floods in in sheets through the large windows of the all-white space, with clumps of mid-century furniture, plants and modern bric-a-brac here and there. This is the kind of café where, if it’s not too busy, you could happily sit with a good book and a procession of teeny coffees and sun yourself like a fluffy cat or sleepy lizard, whatever takes your fancy.
Coffee comes courtesy of 5 senses and is a single origin only affair. On my first visit, my machh is miniscule, ristretto-sized, concentrated and gone in a sip. The shot tastes incredibly slow. I don’t doubt the barista’s seriousness about coffee, and I don’t mind mine a little on the short side, but I feel a 15 ml macch may be pushing it.
On our second and third visits, it’s a little longer and a little cuter, with artful polkadots of foam. Whether or not the roatating single-o only thing is going to float your boat will depend very much on your own palate, because there may be times what they have on offer is right up your ally.
Something for Jess
Cnr O’Connor and Abercrombie Streets, Chippendale NSW 2008
0404 753 530
Five café trends that keep the industry growing
Whether you’re looking to wile away the hours lingering over an aeropress on a sunny stoop or stop to quickly slurp down a ristretto, there’s no denying that we Sydneysiders are pretty bloody spoiled when it comes to café choice. This year, I had a the chance to pen a few reviews for The Sydney Morning Herald Good Café Guide 2013, which I more than jumped at. Here are 5 trends that’ll keep the Sydney café scene growing for the next 12 months.
- Migration south-westwards - despite what some of us may believe, coffee doesn’t begin and end with Surry Hills. Unsurprisingly, Marrickville did fantastically well at this years’ Good Café Guide Awards; although Surry Hills Cafés took out 3 of the 10 awards on offer, Marrickville’s Coffee Alchemy won ‘Best Coffee’, and 3 of the 13 coffees awarded 3 cups (a score of 18-20 out of 20) are located in Marrickville, a result unrivalled by any other Sydney suburb. ‘Best Café’ went to Circa in Parramatta, ‘Best New Café’ to inner-westie Excelsior Jones and a bunch of new cafés were added to the guide in other south west suburbs.
- Green bean obsession - whether is be microlots, single origin, home roasting or becoming bffs with the dude that harvests your beans, our coffee houses are fast filling up with coffee bean obsessives. What’s more, cafés without a knowledge of the raw materials look like they lack knowledge full stop, and knowing what’s what bean-wise is only going to become more important as time goes by.
- ‘Your local’ - this phrase still applies to our local watering hole, it’s just the beverages we’re consuming these days are of the stimulating variety. The barista is fast replacing the barkeep as the one we tell our troubles to, and multiple trips to grab that picollo each day mean we may spend more time at the espresso machine than having post-work beers with our work-mates.
- Alterna-brews just keep growing – From aeropress to syphon, cold drip to pourover, non-espresso black coffee methods with freshly ground beans gives new meaning to the phrase ‘hand-crafted coffee’. To cultivate any kind of rep for coffee geekery, step away from the espresso machine and get back to basics.
- Pop-ups, co-labs and add-ons – Last night at the SMH Good Café Guide Awards, Editor Jill Dupleix mentioned the rise and rise of what she called ‘the café plus’; the café-and-bakery, the café-and-bar, the café-and-barber, the café-and-kitchen-garden. I’d like to add to this the growing trend of pop-ups within cafés, collaborations between different food and non-food businesses, and things like beer tastings or late-night dinners after hours, not to mention coffee carts, vans and food trucks. Café patrons are more than happy to think, eat and drink outside the box, quite literally.
What makes a good café is relatively subjective, but it’s always fun I think to grab the guide and pore over it (perhaps over a café brekky?) and argue over why your fave coffee joint was hard done by, whereas that snooty place down the road doesn’t know its arse from its elbow. With 347 cafés reviewed, almost one for each day of the year, it’s really just the beginning as far as getting yourself caffeinated and brunched-up is concerned.
The Guide is available today in bookshops and online for $9.99. It will also be sold for $5 this Saturday with The Sydney Morning Herald.
What do you think are the big café trends right now?
From home supper clubs to warehouse dinners, popups are all the rage these days, and the hype isn’t always warranted. But in the case of Smokey O’s slow southern style bbq, it certainly is, and a staunch band of devotees flock to their pork in the park lunches and regular appearances at north of the bridge market stalls to fill their bellies with bee bee cue goodness. So when I found out they were popping up at my local cafe, The Rag Land, I knew I had to go and get a taste of whatever Americana-inspired breakfast/brunch/lunch treats they’d have on offer.
Monday 13th and Tuesday 14th of May,The Rag Land menu was chucked out the window (not literally) as they took a break from their usually bacon-less fare to fill the place with Tim’s apple smoked maple bacon. Four of us made the trek down to Dave’s to get Tim’s spin on cafe food, washed down with Dave’s Golden Cobra coffee.
Reading the menu, it was hard to choose, partly because everything sounded similar-ish and partly because we weren’t 100% sure what each thing involved. Texas toast, for example – it just sounds like you placed the word ‘Texas’ in front of toast to make it sound more American-y. But it turns out Texas toast is thick cut toast fried on both sides. I’m not a huge toast person, but I’m massively into all things fritter, so I went for the corn griddle cakes served with apple smoked maple bacon and capsicum relish. That sounds good, right? I think you need a proper description to really sell this dish though.
Ok, so you you know bacon? I think we can all agree that bacon is excellent, and that the smell of it cooking is up there with baking bread and freshly-ground and brewed coffee. But take a homemade piece of bacon smoked over apple wood chips, and cook it until it is both crisp and soft. How does this heavenly piece of fat-bound protein even exist? Now imagine a pikelet-like fritter of polenta-y goodness, soft and pillowy, yet charred on the outside, studded with sweet bursts of corn kernels and somehow not gritty in the least. Drape the bacon over it. Now for the relish. Sweet and smokey, chunky yet strangely creamy, so delicious you take your plate back to the kitchen for a second massive dollop, you just can’t help yourself.
This was my breakfast on Monday May 13th at approximately 9:00am. And in the interest of full disclosure, 2 hours later I swam a kilometre. So.
As far as I’m concerned, most things go with coffee. But Golden Cobra’s signature punch-in-the-mouth was particularly good with the sweet ‘n smoky bacon. I went my standard macch for starters while perusing the menu, but then I wanted a black coffee, still espresso, but something a little bit different, because I’m a high maintainance broad.
I went for a sparkling double ris, it’s not on the menu but Dave’s always happy to whip one up if you ask – basically, it’s mineral water with a double ristretto shot over it, which creates a crazy volcano-like foaming (mine almost overflowed). You get this amazing temperature contrast, with the chilled mineral water on the bottom and the hot crema on the top. You can find a recipe for something similar here, or go try it for yourself at the Rag Land.
You can find Tim’s menu from the popup here. If Smokey-O’s has you salivating, you can find them at The Beaches “Welcome to Winter” Market on Sunday 23rd June at the Pittwater Rugby Park, Warriewood, on facebook and *possibly* at a Rag Land-meets-Smokey O’s stall at the Naidoc Family and Sports Day on Friday July 12 at the NCIE, Redfern. As for The Rag Land? You can find the deets here.
Manual brewing, alternative brewing, whatever you want to call it, it’s time to give it a go. DIY brewing methods such as aeropress, cold brew, pourover, syphon and their more well-known cousins such as French press and stove top coffee form another frontier in the exploration of coffee flavour. What’s more, they’re portable, cheap and easy to learn.
Still not convinced? Then check out my Q&A with Campos’ resident black coffee fanatic David Ruslie above. He talks black coffee culture in Australia, who’s ahead in the Sydney vs. Melbourne black coffee game and why you should give a damn about hands-on coffee brewing.
I don’t often go out for breakfast these days, but when I do, I’m a sucker for a fritter and a good poached egg. Recently, I started trying to replicate the flavour and texture of café-style inch-thick, fluffy fritters in my own kitchen, and the results have been pretty amazing. Here are the 4 ‘fritter truths’ I discovered on my journey to corn fritter heaven.
1. Corn fritters aren’t just pancakes with a tin of corn chucked in. Not to say a batch of pancakes or pikelets studded with super sweet, fiberless corn kernels ain’t a delight to the palate, but there’s just so much more they COULD be. So I’ve discarded the pikelet + tinned corn method I’ve used since adolescence (served with a liberal slosh of sweet chilli sauce on the side).
2. Good corn fritters are mostly corn, not batter; the main ingredient is given away in the title. The batter loosely bindes together the corn and other flavourful ingredients. It is light and fluffy and whipped-egg-white heavy (easy on the SR flour), and thus maleable. This means the fritters can be shallow or pan fried (even deep fried should the mood take you), in lumps or thick, flat saucer shapes.
3. Fresh corn is better! I’m told there are places in the world where the corn is so fresh and sweet you can gnaw is raw from the cob, but I don’t live in such a place so I find the corn needs to be sauteed a little pre-fritter. So saw those kernels off the cob, cook ‘em up, let ‘em cool and fold them into your feather-light batter, ready to dollop.
4. There are other things in there besides corn. This was a revelation to me, but of course it makes sense. Garlic. Zucchini. Onions. Chilli. Fresh herbs. Salt and pepper. Spices. Mushrooms. Bacon. There are so many amazing tidbits you can toss into your sauteeing corn. Hell, there are so many ingredients you can use in PLACE of corn, I just really like corn.
Lau’s Ultimate Corn Fritters
serves 4 as a side
I’ve served these fritters many a way – with guac and crispy bacon, with tomato salsa and cumin yogurt, with asparagus and fried eggs. They are the perfect breakfast, brunch or breakfast for dinner.
For the guts of it
olive oil for pan frying (I prefer extra virgin)
1 single clove garlic bulb or 4 normal sized cloves
6-8 rashes bacon or similar, chopped
2 spring onions, chopped
1-2 Tbsp paprika
The kernels from 2 -3 small cobs of corn
½ bunch coriander, leaves finely chopped
For the batter itself
2 eggs, separated
¼ cup milk
½-¾ cup self-raising flour
Heat the oil in a medium frying pan, sautee garlic with salt until soft. Add in bacon and cook until beginning to brown. Add spring onions, paprika and corn and cook until corn kernels are soft but still have some bite to them. Remove pan from heat and stir through coriander. Transfer to a large bowl to cool (perhaps in the fridge).
Beat the egg whites to stiff peaks.
Whisk milk and egg yolks together.
Once cooled, add enough flour to the corn mix so that everything is well coated. Fold through the yolk and milk mixture completely, then gently fold in the egg whites.
Dollop 8 dollops on a medium low grill or pan (oiled), flip when golden brown. Cook until cooked through.
Serve as you like. Suggestions include: crispy bacon, non-crispy bacon, guac, salsa, hot sauce, sour cream, poached eggs, fried eggs, hummus, greek yogurt, rocket, basil… the possibilities are endless.
What’s your go-to café breakfast?
So apparently there’s a rumour going around that I’m multiple people, I *think* this might be because if you follow me on instagram I’m all over the place lately. Fear not, chums, I am the one and only Lauren Quinn of Corridor Kitchen, I’m just *ahem* between projects right now, and that gives me ample time to drink coffee all over. In the last two months I’ve had the pleasure of visiting Newcastle and surrounds, Canberra, Bendigo/Castlemaine/Daylesford, the Great Ocean Road, and even good old Melbourne town. And I bet you wanna know my go-to for espresso magic (and no, I don’t mean that bullshit flat white concoction) in Melbourne. ‘Cause good coffee in melbs is so hard to find.
The last couple of times I was in the Melbourne CBD, I made a beeline for Naked Espresso, a cute and well known place on Little Bourke Street. These guys use naked portafilters for their espresso (hence their name) but they also tick the specialty coffee box with their selection of ‘new brew’ techniques such as aeropress and pourover.
This place is a coffee nerd’s paradise; their blackboards list the day’s brews complete with tasting notes, and they sell enough different beans, gadgets and paraphernalia to keep the caffeine-obsessed happy for yonks. The coffee menu changes often, with appearances from the likes of Market Lane, Axil Coffee Roasters and even Naked’s own house blend. On my most recent visit, there were couple of Market lane single O’s on offer for syphon/pourover/aeropress, the house blend for espresso-based coffees and an Axil single origin as their guest coffee.
I sample the market lane Juan Ticona brewed as an Aeropress, it has a lovely chocolatey flavour, mild and delicious. My companion and I also go macch-wild on the house blend – vibrant, vivid, deep and bittersweet, it is an absolute pleasure to savour. Even the aftertaste is sublime.
The menu is a simple affair. There are a a few brekky things- toast and its cousins, baked eggs, porridge and an array of jaffles. They charge 50 cents for swapping/changing ingredients, which I think is fair enough. But this place is really about the coffee. Our house of worship, we are devotees at the caffeine alter. Freshly ground beans are our processional incense. I could sit here forever.
390 Little Bourke Street, Melbourne VIC 3000
03 9670 3569
In these posts, we look at black coffee – the contraptions, the methods, the how to’s and the why’s. David Ruslie, Campos’ resident black coffee obsessive, walks us through aeropress, cold drip and pourover. He says there’s a growing interest in black coffee, because, sans milk and sugar, it really allows you to explore the flavour profiles of the coffees themselves.
“Coffee appreciation…it’s catching up to wine appreciation. There’s a lot more tasting notes, say with wine you have 200 tasting notes. Well, with coffee, you have 800 tasting notes, it’s really incredible.” David says. Sure, the man or woman on the street doesn’t need to know all 800 to enjoy their ‘new brew’, but it’s handy, he says, to be able to identify which flavours you prefer. You may think you’re not a black coffee drinker, but maybe you just haven’t found the right bean or the right method.
This week David shows us the simplest and most portable of the black coffee methods, aeropress. There are two main ways David uses the aeropress: the ‘normal’ method and the inverted method. In both cases, he advises that you pre-wet the paper filter with a few drops of water beforehand. To be precise, it’s also worth having a digital scale on hand to weigh your coffee and water, but you can also do it by sight. And the reason the water is boiled at the very beginning is that we’re aiming for water temperature of 92-96 degrees. The video gives you a good idea of what the below instructions actually look like in practice. If you’re interested in buying an aeropress, follow this link.
What you need:
– An aeropress
– an aeropress paper filter
– a kettle
– a mug to drink out of
– ground coffee or coffee beans
– a hand grinder (optional)
– a digital scale (optional)
The Normal Method
1. Boil your kettle.
2. Dampen the paper filter, place it in the aeropress disc and fit the disc into the larger of the two tubes.
3. Place the aeropress, filter end down on your scales and ‘zero’ them. Grind and/or pour in coffee to the desired weight.
4. Place aeropress over a mug or jug, filter side down.
5. Zero your scales again. Pour in 200g of boiled water. Give it a stir. Steep for 45 seconds.
6. Stir once again and place the ‘plunger’ in the aeropress. Slowly push down until all coffee is in the cup (about 20 seconds).
The Inversion/Upside Down Method
1. Boil your kettle.
2. Push the ‘plunger’ into the aeropress tube and turn upside down so that the tube is on top and the plunger is on the bottom.
3. Place it on your digital scales and ‘zero’ them. Grind and/or pour in coffee to the desired weight into the tube.
4. Zero your scales again. Pour in 200g of boiled water. Do not stir. Dampen the paper filter, place it in the aeropress disc and place on top of the upside down aeropress. Steep for 1 minute and 30 seconds.
5. Stir the coffee to break the crust. Fit the disc into the top of the aeropress. Place a jug or mug upside down on it.
6. Flip the entire aeropress 100 degrees. Slowly push down until all coffee is in the cup or jug (about 20 seconds).
Other Black Coffee Revolution Posts:
Cold Drip Coffee
When it comes to cafes, word of mouth is a very powerful tool. Good word of mouth, before you’ve even opened, allows you to embed you café deep in a suburb, rather than jostling with the rest of the gun baristas for custom on the main drag. Hell, you can even start your own hub of hipness in a post-industrial wasteland.
It also ensures a good mix of truly local customers and those who are willing to really look for their next caffeine hit. A counterintuitive business strategy, but one which has been well established – make your product accessible, but not *too* convenient. Put your small bar down an allyway or behind a suit shop. Plant your flagship Aussie donut store in Penrith. Make your customers hunt around a bit. The rest is history.
So to say that Excelsior Jones is off the beaten path/in an unexpected place/not where you’d think would be a tad misleading. It’s exactly where you’d think- in a suburb crying out for a good café, and I’m betting there’ll be plenty more where this came from.
On Excelsior Jones’ second day of trade the place is packed with the caffeine-iratti, should such a thing exist, plus food bloggers/writers and curious locals. My companion and I order a pair of macchs and some toast. The cups are prewarmed (always a good sign) and I like the diy butter and veg for the toast – you never know what ratio a customer’s gonna want on their sourdough. Jones’ houseblend of five senses coffee goes down a treat with just a splash of milk – a bright flavour settling across the roof of the mouth, with a pleasant kick to follow.
The decor is warm minimalist, the colour scheme painstakingly well thought out. Everything is wood, warm grey, chocolate brown and white; even the cups, salt and pepper shakers and upcycled sugar jars harmonise, without being matchy-matchy. The whole place has a matt patina, loads of light and bare walls. It’s as beautiful as it is uplifting.
My second visit is just over a week later with two friends for an early public holiday Monday brekky. As I wait for my mates I sip away at my macch and browse the menu. This seems to be the family shift, mums, dads and under sevens, and a sprinkling of couples. The place is really loud, kind of a given with high ceilings, wooden floors, huge windows and small children. Once we’re a table of three we can barely hear each other speak. It’s something to keep in mind when timing your visit.
Menu-wise, there’s nothing over $16, but it is worth noting that servings aren’t huge. Between us we order the delectable sourdough pikelets (there are three), a fruit salad of poached and fresh summer fruits, a daub of yogurt and a pinch of oats, and eggs benny. Overall they are quality, simple breakfasts, what you’d expect but done with finesse. Sides aren’t cheap though, and you may need a few if you have a big breakfast appetite. Lucky for me, my usual gripe with brekky is that it leaves me too full, so I’m happy with the portion size.
The menu also includes lunch (which begins at noon) of two sambos, two salads, one cheeseburger and a pasta, as well as fries, and nuggets and chips for the kiddiewinks. The lunches that have been cluttering up my instagram feed appear simple and well presented.
I found the service to be relaxed, friendly and switched on. Staff were attentive, personable, and all-round lovely. There is strong attention to detail in everything these guys do, and I hope this continues. It would be an ideal setting for a bit of coffee gadgetry, and maybe a bit of experimentation menu-wise. Well-executed classics aside, I’d love to see these guys really get creative.
139a Queen Street, Ashfield NSW 2131
02 9799 3240
Tuesday – Friday 7:30am – 4:00pm
Weekends 8:00am – 4:00pm
- Aerpress means no more shit #travelcoffee and #workcoffee
- Why I write and four ace bloggers who do it better
- The five best things I ate in London
- Shoreditch is awesome, airports are not
- I quit sugar? Do I bollocks.
- Cubao Street Food, Alexandria
- The Reformatory Caffeine Lab, Surry Hills
- Brewtown Newtown
- Stay caffeinated over Christmas
- Gumption by Coffee Alchemy, Sydney CBD
Popular posts this month…
- Cubao Street Food, Alexandria posted on May 26, 2014
- Café review – Flint and Steel (Coffee Alchemy), Marrickville posted on March 1, 2011
- The Reformatory Caffeine Lab, Surry Hills posted on February 14, 2014
- The quest for Mex part 2 – Feisty Chicken Burritos posted on December 21, 2010
- How not to order a takeaway coffee posted on March 15, 2011
- Kosher Whole Orange Cake posted on July 5, 2011
- Desert Island Potatos posted on December 3, 2010
- Gumption by Coffee Alchemy, Sydney CBD posted on December 13, 2013
This work is licensed under a Creative Commons Attribution-NonCommercial 2.5 Australia License.
Disclaimer:All opinions in this blog are mine, an everyday, real-life person. I do not accept payment for reviews and nor do I write sponsored posts. I do not endorse the content of the comments herein.