Brazilian expat Bruno Silva Franca always wanted his own cafe. He has worked behind the espresso machines of Albion stalwarts Stalled and Artie & Mai, but dreamed of a place with a strong focus on coffee backed by an approachable menu.
Silva Franca has put a lot of thought into his choice of beans. The cafe runs a Padre seasonal blend as his house selection. Single O and Dukes are also on offer. Cakes are supplied by Beenleigh’s Tool Box Chef. Organic teas come from Byron Bay’s Mayde Teas.
The menu engages in some giddy reinventions of the classics. Eggs Benedict comes with house-made cornbread and apple hollandaise. Croissants are filled with pulled pork. A beetroot omelette is accompanied by goat’s cheese and walnuts. The hit is the kimchi fried rice with broccoli, almonds and broken eggs. Two nights a week there's pork-belly tacos, haloumi hot dogs and lamb koftas for dinner.
The venue itself is airy and welcoming. Large bay windows let floods of light play over a fit-out dominated by wood and tiles. Just a few wooden and green highlights break up Silva Franca’s crisp, white paint job. Outside there’s a smattering of alfresco tables and stools.
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