Boundary Espresso is a small space with just a few tables out the front and a few more inside. Owner, barista and chef Dave Morgan (ex-Yering Station Winery and Northern Soul) has been creating unfussy yet deft breakfasts and lunches since 2010.

Sample the baked eggs with chorizo, preserved lemon guacamole and sourdough. Or maybe the Asian omelette served with cucumber, bean shoots, coriander, roasted peanuts and kimchi. There’s also muesli, fruit salads and larger items for lunch.

Morgan is happy to convert most dishes to vegan if required, and also puts on a decent kids’ menu. Whatever you choose, you can be sure it’s backed by great produce.

Boundary uses ham from nearby Barkly Smokehouse; milk from St David Dairy; free-range eggs from Kinross Farm; and breads from Fatto A Manno and Northcote Bakeshop.

Coffee Supreme supplies the house blend, plus a rotating single-origin. Then there’s Leaf organic tea and organic soft drinks. Match with cake and gingerbread people if you need a sugar fix.

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Updated: March 13th, 2018

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