Fairweather feels remarkably accomplished for a debut. It’s the result of careful design, which founder Simon Heinrich (ex-Please Say Please) achieved with friend and architect Samuel Jeyaseelan. Clean lines make the raw, industrial space feel approachable and large windows at either end capitalise on natural light. A few key elements of the near 70-year-old building’s exterior have been cleverly incorporated into the decor.
From the EchoPanel tiles (cut by hand) that form the sprawling feature wall, to the reconfigureable communal table, the space is an extension of its owner in concept and handiwork. Text on the walls by both entrances acknowledges that Fairweather exists on the land of Australia’s first nation people. It’s not some grand social agenda, just another aspect of Heinrich’s personal ethos.
Fairweather runs Melbourne’s Small Batch Roasting Co’s signature Candyman blend through its two grinders. It also offers pour-over and batch-brewed filter coffees using seasonal single origins.
On the menu you’ll find fattoush (a fresh, bread salad) and shakshuka (baked eggs, cumin-spiced labneh and house-made Turkish bread). There’s also a European influence, such as the saucisson sandwich with Dijon mustard, French salame and goat’s curd.