Recipe: How To Make Napier Quarter’s Iconic Anchovy Toast at Home

Melbourne’s Napier Quarter opened in the backstreets of Fitzroy in 2016 – a great year for fans of charming all-day cafe-wine-bar hybrids.

It’s the type of venue that feels like it’s been around for decades. Maybe it’s the white-aproned staff, the bluestone exterior or the dark bentwood chairs inside, but the place has a sense of history. It stands out in a city full of minimalist cafes.

This dish embodies one of the menu’s greatest strengths: treating good produce with care and not trying to do too much with it. This is an important idea at Napier Quarter, both because the kitchen is tiny, and because it makes for delicious, timeless food.

“It’s the most ‘us’ dish on the menu. We’ve had to keep it on,” says owner Daniel Lewis. “It’s something that you can have for breakfast, lunch and supper.”

The dish has drawn a cult following, which is impressive considering anchovy toast is found at cafes around t