“Our goal is to bring our customers closer to what they’re eating by educating them about the source of our produce and the composting practices we use in our kitchen, and by sharing the local stories that come with it all.”
The avocado plate (with gluten-free harissa and garlic bread, house-pickled cauliflower, and smoked goat’s milk labneh); mushroom fried rice with green sambal and an organic fried egg; and banh mi (house-made spam with chicken liver pâté, pickles, coriander, and a chilli confit egg yolk on Bakeologists toast).
The DIY philosophy is firmly in place at this community-minded café tucked away off fashionable James Street.
The lively menu takes brunch to the next level, with sustainably sourced house-smoked fish with crisp potato rosti, egg, and wasabi slaw.
There’s equal care taken in the sourcing of base ingredients. The coffee on pour, by suppliers Sundays Coffee, is roasted on the Sunshine Coast, organic meat comes from nearby Noosa, and fruit and vegetables come from the mighty Loop Growers, who also take the café’s compost.
Well-informed staff run plates up and down stairs to the airy, light-filled loft, clearly on board with the King Arthur’s ethos, and the all-Australian drinks list stars local small-batch heroes Range Brewing.
“House-made sodas and healthy treats are just the start of the fun here.” Delicious
A Queensland restaurant focused on provenance and full-flavoured cuisine