Crack Kitchen makes use of the natural light of the tall, narrow building it's housed in. There’s a lot of white and a bit of a Scandinavian vibe. Emma Sadie Thomson (EST) plants and hangers add a touch of greenery to the space, which opened in 2016.
The first floor is dedicated to dining and a roastery operates on the mezzanine.
The all-day brunch menu is a nod to British head chef David Bennett’s homeland. It includes bircher muesli; bubble and squeak; brioche Welsh rarebit; house-made black pudding; beef brisket; and gingerbread pikelets. Local suppliers include Fleurieu Milk Company, Gumview Free Range Eggs, Hoods Earth Eggs, Flavacado, San Jose Smallgoods, and Say Cheese.
Pots of tea, smoothies, fresh juices, milkshakes and organic soft drinks round off the menu.