Espresso at Pedro is made by a customised Slayer Steam machine, with beans from These Days Roasting and Maker Fine Coffee. The machine froths milk faster than any other, with a sweeter milk as the result of hotter steam. Non-coffee drinkers can opt for a cold-immersion-brewed chai.
To keep service fast, Pedro focuses on filter and drip coffee, with a 20-hour, cold-immersion coffee for summer.
Pedro Espresso is the Brewsville Group’s seventh venture, after Hard Pressed, From on High, Saint James Cafe, Small Print Pizza Bar and The Yorkshire Brewhouse in Melbourne, and Seven Point Espresso in New York.
Chef Jay Van Rhee, formerly of Hard Pressed and Seven Seeds, has designed two eco-conscious, vegetable-heavy menus: one “to stay” and a “lunch box” and “play lunch” menu-to-go for workers pressed for time.
Desk-ready packs include house-made dips with carrot sticks. Or choose the “El Cubano” – a Cuban-style grilled sandwich with orange-braised pork neck, Swiss cheese, pickles and Dijon. If you have time to spare, dine in and try the ricotta gnudi (gnocchi-like dumplings) with garden peas, shaved asparagus, refogado, corn reduction, beurre blanc and pecorino.
Also open for after-work drinks.
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