The Kiwis may know Australian-born Scott Brown as one of Auckland’s most prolific restaurateurs (Amano, Rosie, Takapuna Beach Café and Ortolana). But this is the co-founder and co-owner of New Zealand hospitality business Hipgroup’s first Australian venture. He’s opened it with his brother Andrew.

The interior is welcoming; it uses exposed cement walls, has a quality stone workbench and a vertical garden.

Heading up the kitchen is Argentinean ex-Hipgroup head chef Federico Giro, who has developed an all-day menu that includes folded eggs with smoked fish, capers, chilli and sourdough. And house-made ribbon pasta with courgettes, mint, golden raisins, lemon butter and parmesan.

There’s also a dedicated toast menu. Toppings vary from anchovies, smoked tomatoes and soft herbs to ricotta, honey and walnuts.

The almond milk and nut butters (both used in smoothies) are made in-house, as are the brioche buns served with the eggs benedict. Otherwise the kitchen turns to local suppliers such as Brickfields Bakery and Southern Ocean Seafood.

The menu caters to a range of dietary requirements.