Superrandom

Just like its name, Superrandom is all over the place.

The cafe is split in two. Design and construction firm McKimm collaborated on the bigger half. While waiting for it to be built, owners Ararat and Nick Avakian (who also run Olie and Ari and Tom Wilson) set up a smaller venue two doors down to start getting people used to the location and what they had to offer.

The small cafe is now a focused take away, serving jaffles, baguettes and a Cisco Roastery blend devised by head barista Nobumasa Shimoyama, who has won multiple international latte art championships.

The interior is grungy, with random construction materials acting as makeshift tables, quirky clamps holding the wooden tops in place and pot plants on hanging rope swings.

The newer space is larger and more refined with white tables and Parisian-style chairs. Japanese trinkets collected from Ararats’s holidays fill the coffee countertop and an open kitchen offers a full menu.

Breakfast includes raspberry- and apple-filled French toast with candied bacon and yoghurt sorbet; and crunchy polenta with poached eggs, mushrooms, bacon and basil. Roast chicken ramen and roti tacos fill out the lunch menu.