Austrian couple Edmund Schaerf and Elna Schaerf-Trauner have been roasting coffee under the name Coffee Basics for more than a decade. They moved into a rear corner of The Mill in 2015, enlisting a set designer friend to shape their Viennese coffee house. Each corner represents a different Austrian place that’s dear to Elna.
Coffees range from Turkish espresso cooked over sand to a quintessential Viennese number topped with lashings of whipped cream. There’s schnapps sourced from Thredbo Valley Distillery in New South Wales, gluehwein (mulled wine), spiked coffees and coffee-infused cocktails too.
In Teutonic tradition, the food is hearty and generously portioned. Kaiser rolls are made by The Mill’s Sprout Bakery and filled with kraut, mustard and pork-shoulder kransky made by a local butcher. Make sure to save room for the baked quark souffle or a hefty slice of apple strudel.
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