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Looks can be deceiving. Stimulatte’s chef Joel Camp has “fried chicken” on his menu. But take a closer look and you'll notice it's made from king oyster mushrooms.

Then there’s meringue on a vegan dish. How? They use aquafaba, the viscous liquid that’s left behind after chickpeas are cooked in water. It has the same frothing properties as egg whites. Even though Camp’s specialties are raw, vegan and paleo, he doesn’t leave anyone out in the cold. Bacon, eggs and real fried chicken are also available.

Stimulatte’s owner, Joel Sneeuwjagt gained a passion for coffee after working in Italy. He and wife Jess Chisari-Sneeuwjagt opened Stimulatte in 2006, when “good coffee” was a rarity in Perth.

At first it was a simple takeaway operation. It was only later they added the all-day menu and went full service. There’s also a cabinet stocked with salads, baguettes, croissants and sweet treats.

A coffee-savvy business crowd means there’s room for more than one supplier. A Five Senses blend is the staple used for milk coffees; and Micrology single origins work best for black coffees and cold brew.

If you’re in a hurry, SMS your coffee order ahead of time and it’ll be ready when you arrive.

Updated: November 14th, 2017

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