Everything owners Nathan Toleman, Ben Clark, Diamond Rozakeas and Sam Slattery touch seems to turn to gold. This one is no exception. On weekends it's normal to wait 40 minutes or more for a table, just like at the team's follow-up cafe, The Kettle Black.
Some of our favourite dishes from the other cafes are on the menu, but head chef Jesse McTavish brings his own personal touch to the Paddock, sourcing all the food himself, right down to the eggs.
The team uses Five Senses coffee, as well as using green beans and an in-house roaster to create signature blends to match the food.
When it comes to the fit-out, the crew was extremely hands-on, sourcing a beautiful location with plenty of natural light and greenery. Like many venues these days, it's tried to minimise its carbon footprint by using as many recycled materials as possible. There’s certainly a sense of homeliness, inviting Richmond locals in and encouraging them to stay a while.