Evan Georgopoulos and his mum Maria are both vegan and at Bambam they provide brunch that caters to all diets.

Half of the menu is plant-based, though the option to add meat is available. The majority of the meaty side of the menu can also be turned vegan, and there are dairy substitutes and vegan cheeses.

During the week the menu revolves around sandwiches, burgers and bagels. The 1800-Plain-Jane is a cheeseburger with a beef-mince patty, smoked paprika, American jack cheese, and “dank sauce”: three types of pickles plus capers, dill and whole-egg mayonnaise. Get it with fries on the side. There’s also pork belly on brioche with XO mayo and a fried egg, and a smoked trout bagel with sweet pickles.

On Saturdays there are more classic brunch dishes. Portobello mushrooms are cooked in porcini butter, served with salted ricotta, lemon thyme and fried eggs on chargrilled sourdough. The Greens Bowl is a mix of charred greens with smashed cannellini beans and dill, lentils, nuts, seeds and a squeeze of lemon.

The compact space has a large communal bench and smaller tables are made of reclaimed timber. An array of green plants and display bowls of fresh produce add warmth to the sunlight-filled room.

Coffee beans are from Code Black (they come in reusable tins instead of single-use packaging). The cafe only stocks drinks in glass packaging (Capi water and soda, Remedy kombucha, and brews from Sample). Juices are cold pressed in-house and served in mason jars. There are also thickshakes in Oreo and peanut butter flavours.

Food packaging is compostable and biodegradable, and coffee is served in Huskee cups. The cafe also uses solar power.