From On High
If you scratch underneath the surface of this no-frills, all-food hideaway, you’ll find a tonne of stories and not a lot of waste. Since opening its doors in 2014, From On High has formed an identity that goes beyond being trendy, focusing more on substance.
Owner Phil Gijsbers (also of Hard Pressed) doesn’t like waste, a messy part of the hospitality industry. This attitude has encouraged nose-to-tail eating and recycled decor inside the old French bakery building, including pre-loved Tasmanian-oak floorboards saved from a demolished school. The stories each piece holds help to give the space a charming and homey character.
The breakfast and lunch menu adds a slight Middle Eastern twist to classic offerings, influenced by head chef Alex Abraham’s background and travels. The popular eggs Benedict and Instagram-worthy pikelet stack are conveniently circled so you can spot them at first glance.
The cafe roasts its own beans at Maker Fine Coffee in Richmond; and uses all parts of its locally sourced raw ingredients. It’s clear – this is a cafe that takes pride in knowing the story behind everything it does.
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