The latest venture from husband-and-wife team Daniel and Hannah Bowles (Miss Jones) opened in early June serving Single O coffee and imaginative variations on modern Australian cafe food, such as pork-belly Benedicts, gingerbread waffles with honeycomb gelato and citrus meringue, and an avo on toast finished with corned cream, hazelnut crumb, pickled onion, charred corn and chipotle. Like Miss Jones before it, the design is striking mostly in its restraint, with the bulk of the features playing out in shapes and colours. Illustrations by Autumn Studio feature throughout, with the doodles of dogs and plants dotted over the exterior of the cafe giving it a playful, welcoming feel.
Devon is one of Sydney’s most renowned cafes – an operator that helped propagate Australia’s “breakfast restaurant” movement. In February it moved into a beautiful, waterside spot in Garden City’s open-air dining precinct, serving rarefied breakfast fare such as Croissant Saint Denis (fresh croissant with a crab and salmon omelette, shellfish bisque and caviar) and the now-iconic Breakfast With the Sakumas (miso-grilled king salmon and a smoked-eel croquette accompanied by 63-degree egg, radish petit salad and Kewpie mayonnaise). Later in the day, share plates kick in, flipping squid-ink pasta and Wagyu tenderloins. The venue itself is another variation on the Devon brand; Sydney’s Guru Projects designed an 80-seat open eatery defined by pastels and soft furnishings, the better to maximise the natural light that floods into the space.
Coffee Supreme has relaunched its Day Made cafe in Woolloongabba, rebranding it as Coffee Supreme Gibbon Street to create a new Brisbane flagship for the celebrated New Zealand roaster. The idea was to get the company name out there a bit more, but there’ve been a bunch of changes under the skin also. The venue retains the familiar mix of handsome brickwork, tiles and wood features of Day Made, but the turquoise accents have been swapped out for flashes of Coffee Supreme’s vivid red. Likewise, the menu has been streamlined to be more homely – think one-handed eats such as toast with banana and cinnamon-sugar “crack butter”, and avo-on-rye with labneh. As for coffee, Coffee Supreme leads with its espresso, batch brew and cold filter, pouring seasonal blends and rotating single origins.
One of the city’s best coffee spots takes on the ‘burbs, but with a difference. Only owners Paul Crossland and Arthur Graczyk have adopted a slower pace for their new Woolloongabba outlet, giving them the freedom to drill down into more specialty coffee options. Sydney’s Five Senses remains the house blend, but there’s a rotation of guest roasters for black coffee and filter selections. Food is a simple selection of baked goods from Danny’s Bread. The new location underneath the Uni Lodge building is smaller and moodier than its CBD counterpart, with Matthew Reynolds from Majr Designs electing to keep the building’s besser block foundations and industrial piping exposed. The coffee bar – covered in grey tiles – takes up the bulk of the space with stools and a small nook for indoor seating.
Coffee Head Co
Coffee Head Co owners Cassie Porter and Pablo Leiva are defying Brisbane’s typical 2pm coffee cut-off time, trading until midnight seven days a week in South Brisbane. The cafe is pouring specialty coffee outfit Bellissimo’s Ultimo variation on Italian dark roast, backed by Melbourne hot-chocolate brand Mörk’s 70 per cent original dark and 65 per cent dark milk and river salt blends. There’s also a selection of AR-T fair-trade organic teas from the Sunshine Coast. For food, Flour of Life Bakery provides a range of vegan baked goods until midnight every day, and Porter and Leiva are also importing fancy Peruvian La Iberica vegan and milk chocolate bars. The shop itself is near the old Expo 88 Skyneedle on Manning Street – it’s a straightforward space with floor-to-ceiling windows and a heap of Peruvian Chavín-style art scattered about the dark walls.
Bula Vinaka came about after James and Shika Furminger visited the Red Hill Community Sports Club only to discover its on-site cafe Arthur’s Green had closed. The husband-and-wife team decided to create their own outlet, Shika tapping into her Fijian-Indian background to prepare dishes such as chickpea salads and spicy noodle cakes with homemade relish, alongside a few bowls and sweets. The food is washed down with Campos coffee, Hrvst cold press-juices and smoothies. As for the space itself, it’s a simple set-up of outdoor bench seating, artificial turf and counter tiling – the surrounding bowling greens and bushland account for the rest of its charm.
Street Lab Specialty Coffee
In early March, this Fortitude Valley favourite upped sticks and moved to the CBD, owner Ethan Dou pivoting Street Lab away from its sneaker collections and Star Wars memorabilia to drill down on coffee. Dou is now trying to better inure punters to drinking the specialty stuff, with a colour-coded menu describing subtle characteristics such as chocolate, strawberry and lemon. Using a specially imported Swedish batch brewer called The Hipster, Street Lab is offering two or three daily brew alternatives to highlight the difference between beans. Food is a simple selection of cabinet eats including baked goods from Chouquette, and honey sponge cakes and four-layer Hokkaido cheesecakes from Salisbury’s Mountain River Patisserie. The space itself is straightforward, integrated inside the lobby of the Crowe Horwath Centre in the CBD.