The Sweet Meadow arrived in late 2016, when Aishe Besim renovated a 1920s corner cottage and added a lick of pink paint.

The cafe’s plant-based menu doesn’t trumpet its vegan agenda. Between the banana and buckwheat pancakes with seasonal fruit and whipped maple butter, and the creamy Barham avocado on spelt sourdough with pesto, heirloom tomatoes and vegan cheese, you’ll barely notice the menu is missing eggs.

There are cold-pressed juices (including organic aloe vera, cucumber, celery, spinach, green apple and lemon), smoothies, Allpress coffee, and matcha or turmeric lattes.

Every detail of the experience has been carefully considered, from the ceramic cups and plates your breakfast arrives on (made by Mooroopna potter Kaye Poulton) to the artful flower arrangements (by local florist Sarah Bryant).

There’s a grocery corner stocking brands the cafe uses, including chocolate from Loving Earth, Chow Cacao and Pana Organic; Matcha Maiden matcha and Mork hot chocolate; and ceramic tumblers, vases and pinch pots to take home.

The baristas bag up used coffee grounds for customers to take home and add to their compost, and leftover pulp from the cafe’s juices becomes feed for a couple of local hens. If you’re packing a picnic to enjoy along the river, there’s sushi (with house-made vegan mayo) and raw, gluten-free treats ready to takeaway.

Explore Echuca further using our detailed Out of Town guide to Echuca.

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Updated: September 14th, 2021

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