Up Town Cottesloe
Brothers Phillip and Anthony Arnold, previously of Velvet Espresso, are behind Up Town on Cottesloe's Napoleon Street.
Named after the New York neighbourhood, the cafe's fit-out is a study in less being more. Grey banquettes and white furniture decorate the fresh-faced room. Walls are unadorned save for photos of Brooklyn street dancers taken by a friend of the Arnolds. But while America informs the cafe's name, the menu features native Australian ingredients.
The all-day brunch menu includes egg-yolk gnocchi with kutjera (bush tomato); pumpkin doughnuts dusted with roasted bunya nut; and baked eggs punched up with saltbush.
Many of the dishes are gluten free, including the ash damper, which is served with pork hock cooked in paperbark. Standards such as eggs on toast are available for those after something more traditional.
Some of the brothers' Greek heritage has been introduced, too. Their mum, Hellen, bakes the baklava, kourabiethes (shortbread) and galaktoboureko (vanilla slice) displayed on the front counter.
As you'd expect from two baristas, coffee is a strength. The roast comes from Melbourne's Code Black.
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