At hole-in-the-wall shop Angelwood Pies, chef Richard Overbye (ex- Wildflower) and Patrick Wallis (ex- Modus Coffee) have perfected and elevated the humble pie.

Each recipe is informed by Overbye’s sparkling CV, which includes time at Oslo’s three-Michelin-starred Maaemo, Melbourne fine diner Amaru, and Perth’s own Restaurant Amuse and Wildflower.

Traditionalists will be glad they can always find classic mince and chunky steak on the menu, while those feeling adventurous might opt for the Keralan barramundi curry or the Moroccan vegetable tagine medley finished with preserved lemon.

There are several vegetarian and vegan options, as well as sausage rolls and house-made takes on corner-store sweets like passionfruit musk sticks and vanilla slice.

Local coffee roaster Modus supplies beans. Other drink options include Mischief Brew ’s small-batch natural sodas and Brownes’s Choc Chill.