It took three years for Sebastian Butler-White to find a second site for Pourboy Espresso. Long celebrated in the city for its quality coffee and fresh, simple menu, the cafe nevertheless always felt a little off the beaten track on Wharf Street – deep in the city’s business district.
It took a tip-off from a bunch of diehard customers at the Flight Centre head office to help provide a solution. “I have a good relationship with the Flight Centre crew,” Butler-White says. “So when they moved from the city they put in a good word with the developers [Anthony John Group], because they wanted us [nearby].”
The slick new venue inside the Southpoint development takes everything the original cafe is known for and steps it up a notch. The 178-square-metre space, designed by TD Creative, fills with natural light during the day, and oversized circular lights take over at night to cast a gentle orange glow. Bench seating lines the walls with wooden, blue velvet-covered chairs filling the central space.
The sleek, minimalist fitout is reflected by Jarrod Breust’s (ex-Grounds of Alexandria, The Bridge Room) menu, which focuses on quality done with a touch of flair. Lemongrass and ginger tea Bircher; corn and jalapeno waffles, and wood-roasted salmon with Kipfler potatoes all appear on the breakfast menu. At lunch, it’s about the sandwiches and salads Pourboy is best known for. Evenings will stretch on with a mix of share plates and charcuterie boards.
On tap there’s Asahi, Four Pines, Mountain Goat and nitro cold-brew coffee – used in the house Espresso Martini or served straight up in the morning hours. Spirits have been sourced as local as possible: West Winds Gin from Margaret River; Brookie’s Gin from Byron Bay; Tasmania’s 666 vodka and Hellyers Road whisky; and Cargo Cult spiced rum from Papua New Guinea.
The wine list was put together by Butler-White himself, who is a trained sommelier as well as barista. “I want a wine list that anyone can come in and doesn’t have to ask for help with, but have a few interesting things on there as well,” he says.