Taking over the former JACS restaurant site, Nic & Kolo is a new cafe in Applecross Village. Mata Design Studio, the Perth design firm behind the look of Chu Bakery, is behind the makeover and has introduced a brass counter, with marble and soft oak finishes to the space.
Manning the stove is Nick Trezise, a chef who counts Print Hall, Wildflower and Post as previous ports of call. While the menu speaks to some of these postings – the gluten-free “seeded toast” on the breakfast menu is similar to Post’s nut-and-seed cracker; and Print Hall head baker Martin Thompson of Small Print supplies the bread – Trezise has adopted a lighter touch for the Nic & Kolo menu.
“We’re keeping it simple but healthy too,” he says. “Everyone’s a lot more health-conscious these days. We’re using less butter and less fat. The smoked soubise served with the flank steak is probably the heaviest we’ll go.”
Breakfast is available all day, with pasta, seafood and an Angus hamburger added for lunch. Paul Marinovich, of Mirrabooka butcher par excellence Adrian’s Small Goods, supplies the charcuterie, including a custom-made anis (a Spanish sausage flavoured with fennel) and schinkenspeck, a thinly sliced German cured ham. The coffee comes from Dimattina and the cafe also has Kommunity Brew Kombucha on tap. The cafe’s cakes are baked by Dany Kon-Yu of Marguerite Cakes, who’s also the sister of Nic & Kolo owners Ben and Nicole Kon-Yu.
The cafe will initially serve breakfast and lunch daily with dinner services planned for the future.
Nic & Kolo opens on Saturday May 28.