Little Big Sugar Salt

Features

takeaway
notable gluten-free options
notable vegetarian options

Mornings aren’t the time for tough decisions. Erika Geraerts and Charl Laubscher know this. So when they partnered with construction manager Morgan Green and carpenter Adam Houston to open Little Big Sugar Salt in 2013, they made sure their menu was straightforward.

You choose a size (big or small) and whether you want it to be sweet or salty. There are just two dishes under each heading, so the decision is as easy as tossing a coin.

But if you want to do the thing properly, order Eggs with Friends. For a set price, chefs Adam Cushing and Steph Peirce will send out a stream of small plates (both sweet and salty) to share among the table. All you have to do is trust them.

That’s easy when they’re sending out banana oat waffles; baked sweet potato with cashew cream; salmon with celeriac and apple; and a bowl of avocado (because Melbourne). The shared feast is rounded out with a big pot of Coffee Supreme batch brew.

Fifth partner Jesse Aston emigrated from New Zealand specifically to manage the cafe. He keeps the mood light but professional among the dark timber tables.

Despite this, the best spot for staff-customer banter is the seats at the open kitchen, which also acts as a takeaway canteen offering sandwiches, wraps and other lunch staples.