Vvaldmeer
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March 2024: After more than six years serving coffees, rich and tasty brunch classics, Superthing croissants, and some of the best banana bread in Brisbane, Vvaldmeer is closing its doors.
“The time has come to close the doors at Vvaldmeer for the very last time. It’s been a difficult decision to come to terms with, but one that we know is the right decision for the future,” co-owners and long-time housemates, Cam Milne and Alex Kathage, said in a statement posted to Instagram last night.
“Our time slinging coffees and dishing out tasty treats from our little shop on Gladstone [Road] has been truly memorable and we’ll cherish these memories very fondly for the rest of our lives … Thank you from the bottom of our hearts for all the support you have shown us; thank you for the good times, the chats, the smiles, the coffees and the vibes. We will miss you all.”
Since opening in November 2017, the cafe has been a Highgate Hill staple, and Vvaldmeer’s Instagram post has been flooded with commenters mourning the loss of the batch brew and “sleepy morning catch ups.”
The post shared that Tuesday March 12 would be their last day in the kitchen and Friday March 15 would be the last day for anyone who wants to grab a cup of coffee.
Cam Milne and Alex Kathage are the two friends and long-time housemates behind Vvaldmeer. The name comes from a German term meaning “forest sea”. The Germanic vibe is certainly there in the cafe – in the light-filled minimalist fit-out, but also the confident precision that hums underneath Vvaldmeer’s relaxed and friendly service.
The menu is short, simple and special. The Forrester’s Delight is a straightforward mix of mushrooms and asparagus on toast. The huevos rancheros pares down an often overly rich breakfast to its deliciously simple components: good eggs, spicy tomato sauce, corn tortillas and queso fresco. Vegetarian and vegan options such as sticky black rice pudding with goji berries and pandan crumble make up more than half the menu.
Pastries are from Danny’s Bread, with the rest of the sweets made in-house (including one culinary contribution from Milne – a Scando-inspired cheesecake recipe made with Quark).
When it came to choosing which roasters to stock, more than a decade of barista work taught Milne bigger was almost never better. In the end, both Cleanskin and First Fruits roasters fit the bill, with Cleanskin’s crowd-pleasing Saint blend being the main milk espresso coffee, and the signature Forest Sea from First Fruits giving the filter and cold brew a more subtle flavour of dried fruit and nutmeg.
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Website: facebook.com
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