Napier Quarter brings a distinctively European, day-to-night experience to a neighbourhood already spoilt for choice. The cafe and wine bar ignores what’s trending and keeps things classic with rustic cooking, a sophisticated wine list and a casual Parisian ambience.
Owner Daniel Lewis brought the former Ici's in 2016 and retained much of the original fit-out. The rebuild by designers Christensen and Jackson uses hanging lights, polished steelwork and white tiling to open up the space to the light.
The all-day menu by Eileen Horsnell, who worked with Lewis at Pearl and spent time as a pastry chef at Biota and Urbane, focuses on simple pleasures; charcuterie; cheese; a daily roast. Before noon, drop in for croissants by Loafer and coffee by Allpress. Four-minute boiled eggs are served with asparagus soldiers and Yarra Valley trout roe.
Produce is sourced through quality suppliers including Meatsmith, Grown and Gathered and Calendar Cheese.
A recipe from Napier Quarter is featured in The Broadsheet Italian Cookbook. Buy your copy at shop.broadsheet.com.au.
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