Formerly a rundown Spanish delicatessen, this stand-alone suburban space has been reinvented as the Ascot Food Store: an always-buzzing cafe.
Owners Cameron Wilson and David Stewart spent nine months gutting the shopfront and three-bedroom residence. The end product is an open, modern space with polished concrete floors, clean lines and minimal fuss. Pops of orange, retro-style light fittings and succulent-filled pot add a vibrancy that honours the 1960s soul of the venue.
A focus on quality is behind the menu. Stewart runs the kitchen and maintains strong relationships with suppliers to source local and biodynamic produce.
The result is restaurant-quality food at cafe prices, with dishes showcasing soft-shell crab, ocean trout, duck eggs and pork belly. A light touch and delicate presentation allow the rich ingredients to shine without being overpowering.
If overpowering is what you’re after, though, the homemade, syringe-spiked doughnuts will do the trick. They rotate regularly and include combinations such as the Chocolate Brownie: peanut parfait, salted caramel malt sugar, chocolate and almond soil.
Coffee is a St ALi blend for espresso, filter, cold drip and the constantly rotating single origins on offer. Milkshakes make an appearance, taken up a notch with the use of St David Dairy milk. For the more virtuous there’s cold-pressed juice and tea from Storm in a Teacup.