At The Flo expect Industry Beans blends used to produce a collection of owner Fiona Liu’s own drinks.
The cafe is in a poky tenancy in Spring Hill, and Liu has produced a smart space of polished concrete with industrial lighting and vivid flashes of turquoise. The cafe doubles as a florist and has bunches of flowers scattered about the space, all that colour offset by a darkened floor-to-ceiling mirror at the back.
The creativity stretches to Flo’s coffee menu; Liu’s matcha, beetroot and cocoa, blue, and Nutella lattes are all popular. On the iced-drinks list, cold-brew tea is a refreshing standout. Peach oolong, rose oolong, green jasmine, or lemon black is poured over fresh fruit, large ice cubes and topped with floral garnishes.
The food menu deals in a straightforward mix of sandwiches, croissants, wraps and salads, many of them designed for grab-and-go.
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