Blaq Piq is owned and run by Andy Aquett and Lemindau Hanapie, the previous owners and operators of Surry Hills cafe, Le Monde.
The cafe serves pandan-buttermilk pancakes: Kermit-coloured discs topped with crumbled pecan, jellied coconut, mango and edible flowers onto which you pour smoky coconut-sugar syrup. The pandan is strained over several days and blended straight into the buttermilk. Blaq Piq has also become known for its twice-cooked pork belly with pumpkin puree, 63-degree eggs, hollandaise sauce, Parmesan crisps and pickled vegetables and rocket.
Everything on the menu – with the exception of the bread and croissants, which is from Bread and Butter Project – is made in-house. Pastry chef Effendy Hendra is to thank for the increasingly popular doughnuts. Try sweet vegemite and cheese, a doughnut sandwich with coconut ice cream and milo, Nutella, or house-made berry jam.
Typically, the doughnuts are served with some junk-food-styled milkshakes. There is a biscuit-blended Oreo shake and a crumble-topped banoffee shake. Considering the great open air spot in the Albert Street courtyard, we predict a lot of Instagram snaps with loaded shakes and jammy doughnuts.
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