The idea behind Fare was co-owner Jeremy Gaschk’s. He wanted to provide a healthy foil to Easey’s greasy output. He employed Skye Gooch as manager (formerly of the now-closed Brothl) and collaborated on the menu with Joost Bakker.
But just three weeks after opening, the cafe closed due to clashing concepts and high prices, according to the owners.
“I think it was a strong concept, but I just don’t think the clientele we had here was ready to embrace it,” says Gaschk. “The idea of the split menu just wasn’t working, and while we had quite a bit of of media surrounding Fare, people just weren’t as responsive to it as they were to our burgers at Easey’s.”
He also said the cafe’s menu, based on organic, free-range produce and activated, fermented food, also proved to be too labour-intensive and expensive for the business to sustain in the long term.
“The cost of running a menu like Fare’s was very high,” Gaschk says. “The price point on that food compared to our burgers was astronomical, and that definitely encouraged people towards the Easey’s menu.”
While the space once occupied by Fare is now empty, the team is thinking about turning it into a bar, where the focus will be on the drinks list rather than food.
“We want to create more alcohol-dedicated spaces in Easey’s,” says Gaschk.
“We’ve got a lot of people who come and just want to have a drink and we don’t really have a specific bar area at Easey’s. We really want to be able to offer that to people.”