The northern tip of Kangaroo Point has sometimes felt a little stuck in time, largely disconnected from the roaring pace of master-planned development that’s defined much of modern inner Brisbane.
But more recently it’s shown signs of life, particularly along the stretch of Main Street that descends down to Captain Burke Park. The FitazFK gym and Sea Legs Brewing Co have both opened. And just up the hill, Christian Jacques has developed a reputation for being one of Brisbane’s best small bakeries.
It’s here that Richard Kelly saw an opportunity. So he opened a cafe, Moonshine Coffee. His coffee roastery of the same name is a Byron Bay success story, its Federal espresso bar is part of a tapestry of restaurants and cafes helping enliven the shire’s hinterland.
Brisbane's Moonshine Coffee is not much more than a hole-in-the-wall and streetside courtyard, with an enormous fig tree out front and the Story Bridge looming in the background. Inside, there’s a long timber bench with a clutch of bar stools and a small retail area stocking pantry items from Byron businesses such as Mayde Tea, Three Blue Ducks and Church Farm.
Collaborating on Moonshine Brisbane is Camilla Henriksen, best known for Nundah cafe Chapel Park. Together, Kelly and Henriksen softly opened Moonshine on Mother’s Day in stripped-back form as they, like every other food and beverage business in the country, dealt with the Covid-19 pandemic.
Moonshine is complementing its espresso and batch-brew coffee with Hrvst St juices, Good Happy Kombucha and Simple Organic Sodas. For food, there’s a rotating menu of toasties, Jocelyn’s Provisions sweets and Wardell pies.