or some cafes the progression from day to night is simple. They keep the same fit-out and just switch on the lights. But Hobba has taken the transition to the next level, actively reshaping the space so it transitions from a cafe to an all day eatery smoothly.
The cavernous space retains its industrial, garage feel, but the furniture has been moved around, the oddly placed office has been removed and a bar has been added. The result is a space that now translates easily between night and day.
Head chef Josh Powell – whose pedigree includes stints at Vue De Monde, Circa and famed UK eatery Fat Duck – is well accustomed to night time dining. If there was ever a criticism of Hobba’s breakfast menu it was that is was too ‘chefy’. So the progression into dinner makes sense.
The menu is designed around share plates and drinking food. Smaller plates like beef short rib skewers with harissa, spring onion and lime give way to larger dishes designed to share. A lemon and peppercorn roasted chicken with herb stuffing is enough for two people, whereas the 500 gram grass-fed rib eye with house made condiments is easily enough for three. Simple side dishes like roasted carrots with goats curd and toasted quinoa shine, but the highlight of the evening is the dessert menu.
The ‘Hokey Pokey’ ice cream sundae with banana and peanut brittle caramel is a must (trust us, you do not want to share this dish).
The wine list is concise but considered, offering a good mix of Australian and international varieties. But on a summer night its hard to go past the ‘Yummy Mummy Pitcher’ – Pimms ‘no.1’, cucumber, muddled red and green grapes, squeezed orange, fresh pressed lemon topped with Hobba-made ginger soda.
Wander down for a lazy lunch and stay for dinner.
Hobba is now open for dinner, Thursday to Saturday from 6pm to 11pm.