Charm is a tricky thing to define. What does it mean when a venue has it, and what does it actually look like? For Isaac King (who operates Blackwood cafe Lenox Ave), it was the particular combination of generous natural light, a rustic exterior and hidden patio that captivated him at the Magill Road site soon to become his next venture.

“As soon as I walked out the back door into the courtyard, I saw the exposed walls, the vines and the olive trees … I just felt like I was back in Italy.”

King plans to reinvent the space – formerly The Libertine By Louis – with Spanish and Italian-style cuisine, a cosy small-bar feel, and a daytime cafe. It’s called Cachemira, which means “cashmere” in Spanish. “It’s something decadent, something highly desired and a little bit special,” says King.

Right now, the space is a shell, but some luxe touches are being added: a new kitchen and service area, updated lighting and artwork throughout, and a wall papered in genuine 24-carat gold leaf.

A rustic timber shelf – salvaged from the previous fit-out – is being iron-branded with the Cachemira name, and will be displayed outside the venue. A 10-seat oak table – a centrepiece for the large outdoor area at the rear – is on its way from King’s mother’s house.

King is again teaming up with Nathan Nababan (Lenox Ave, Cliche), who will run front of house. The pair will roll out the new venue in stages – beginning with coffee and brunch from August.

The opening menu will be a blend of familiar brunch dishes and what King is calling “Pan Pistola”. “Most Spanish people buy fresh bread every day,” King says. “What we know as baguettes are called ‘barra’ or ‘pistol’ – which means ‘gun’ – [and] bread is present and required in almost every meal.”

The range will incorporate classic Mediterranean ingredients such as jamon serrano, provelone, mortadella, manchego and more. They’ll be pickling in-house to use in vegan options too. “We'll also be serving pastries from The Mayfair Bakery in Port Adelaide and [neighbouring] Cannelle French Patisserie,” King adds. Coffee is by Toby’s Estate.

The plan is that within 12 months, Cachemira will offer everything from morning kickstarts through to late-night wind-downs, share plates, events and more.

While he may be exploring flavours from across the globe, King also finds inspiration in his own backyard. “We’ll be doing our own fig-infused gin using the fresh figs that are growing outside,” he says.

For the dinner menu, “We’re going really traditional,” says King. Several of the recipes come courtesy of a close friend, originally from Catalonia, who during lockdown was craving the flavours of home. King offered to cook some of her favourite dishes. “I had her over for meals on four separate occasions. She cried every time,” he says. (We’re assured this was a good result.)

“She told me a lot about street food … and I started cooking more and more.” Expect dishes such as calamari Madrid, a baguette with deep-fried squid and aioli, and the chargrilled green onions known as “calcot” served with salvitxada (a romesco-style salsa).

Cachemira will open at 137 Magill Road, Stepney in August.