Locally Roasted Coffee
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Tea & Specialty Matcha
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Seasonal Produce
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Locally Roasted Coffee - Tea & Specialty Matcha - Seasonal Produce -
Coffee, Tea,
Matcha & More menu
Wattleseed caramel over warm waffles, crispy saltbush with your morning eggs, and barramundi with a macadamia crust and lemon myrtle cream. Our all-day menu brings native Australian flavours to familiar favourites, from generous breakfasts and colourful salads to burgers, pasta and something sweet. Settle in for a slow brunch or stay a little longer over lunch.
OUR COFFEE STORY
Our coffee begins in the Atherton Tablelands, North Queensland, where the Murat family grows Red Catuai Arabica at 750 metres above sea level, one of Australia's most celebrated growing regions. From there, it is roasted in Sydney by Rhys, our trusted roaster and supplier, who fine-tunes each batch to match the season, slightly darker in winter and lighter through summer.
Tasting Profile
Body – Medium and smooth.
Flavour – Chocolate, caramel, roasted nuts.
Acidity – Balanced and bright with a citrus lift.
Sweetness – Honey and caramel tones.
Finish – Clean, sweet, and gently spiced.
The result is a versatile, balanced coffee that shines in both milk-based drinks and espresso, direct, traceable, and genuinely Australian.