Juniper is significantly smaller than the pair’s first cafe, but no less inviting, with large windows, mirrors and cosy seating inspired by European espresso bars. Gattermayr and Richards wanted to create an intimate setting that encourages connection between patrons.
The Juniper kitchen turns out more Asian flavours than its older sibling, found in dishes like the mushroom congee with pickled mushroom and ginger, morning glory, soft egg and chilli oil, and the miso roast potato with Japanese turnip salad.
The chicken sandwich is a standout. It includes roast chicken in a freshly baked sourdough roll, adorned with garlic mayonnaise, salsa verde, mixed leaves and a generous helping of crispy chicken skin. Right across the menu, a hyperseasonal focus makes use of the cafe’s proximity to South Melbourne market.
Juniper’s fresh, no-fuss takeaway options are also coveted. The lunch rush is particularly busy, so for the best chance at snagging a salad or sandwich, visit before the rush starts at 11am.
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