Many cafes have an underlying set of ethics, but at Cafe Troppo there’s no question. Making use of natural and reclaimed materials such as corrugated iron and aged wood, its ecological values are clear from across the street.
Siblings and co-owners Maddie and Alex Harris focus on using local and sustainable ingredients, with the entire menu changing three to four times a year to keep up with the seasons. Sustainable meats such as kangaroo and wild boar feature, and the lunch menu consists of daily changing pizzas, salads and pies.
Coffee from local roasters De Groot is pulled from the La Marzocco machine, while Mischief’s cold brew can make an appearance on a hot day. Soft drinks are made from local rainwater and hand-blended organic teas come from the Barossa Valley.
Friday nights are set aside for tapas, live music and a natural wine list, so pull up a recycled coffee bag seat and set your conscience free.
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