Sarah and Sven Sander, owners of new CBD cafe Tiish, are all about bringing people together. The cafe’s blue and grey soft furnishings and green vines cascading down white walls equals an inviting setting to take a break.
This fresh-faced aesthetic is the result of a number of collaborations between the Sanders and local creatives. State 28 Interiors was responsible for the interior design, Little Leaf Company supplied the indoor plants and vines, and not-for-profit urban farmers Green World Revolution created the window sill garden.
“We're also opening up our space to the local creative community to use for things such as workshops and a photo-shoot space,” says Sarah.
The brunch menu has been written by Sven and sous chef Lisa Schreurs-Stone (Cantina 663, Mrs S, Must Winebar) and demonstrates a light touch. Vegetables from the window sill garden and oyster mushrooms grown on-site will feature throughout.
Notable dishes include matcha pancakes served with strawberry, roasted rhubarb, mascarpone, honey and chamomile syrup, and the Bang Bang chicken - soft, shredded breast meat given an Asian spin with cucumber, kohlrabi, bean sprouts, coriander and a black vinegar dressing. For something more substantial, there’s a Butterfield beef rib served with eggplant mash and Green World Revolution vegetables. Most of the dishes come in at less than $20, making the Tiisch menu particularly wallet-friendly.
The coffee is by Dukes Coffee while High Mountain Tea and Whistleblower supplies the tea. Kommunity Brew kombucha and cold pressed juices are also offered.
As well as growing herbs and vegetables, the Sanders are thinking green in other ways including using a closed loop compost system to turn coffee grounds and vegetable waste into organic soil.
Corner of Hay Street and Milligan Street, Perth