This 19th-century building has had a lot of lives. It was a butcher shop, the Brunswick Pier Hotel, a pharmacy and a short-lived hotdog joint. In early 2019 it quietly re-opened as an ambitious brunch spot under husband-and-wife pair Fabian and Halie Folghera. The menu has brunch standards, jazzed up. There’s French toast with fresh figs, vino cotto, toasted nuts, honey, Australian river mint and pashmak (Iranian fairy floss). And blue swimmer crab with XO sauce and smoked hummus. Prompted by the food waste they’ve witnessed in various kitchens, the pair will make their cafe waste-free by 2020. For now, they’ve joined the Semaphore Compost Network: an initiative that coordinates a weekly pick-up of kitchen waste from Port Adelaide and Semaphore to use for local composting.