Nic & Kolo
Taking over the former JACS restaurant site in Applecross Village, Nic & Kolo opened in May 2017 with a fresh fitout and an extensive, healthy menu.
Mata Design Studio – the firm behind the look of Chu Bakery – was behind the makeover, introducing a brass counter with marble and soft oak finishes.
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, with a selection of fresh offerings including a la carte and sharing plates.
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.
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