Chapter Five Espresso
If you’re constantly battling the peak hour rush at Redfern Station in the mornings, Chapter Five Espresso is a quaint spot to escape the chaos.
“I liked the formula of a small espresso bar rather than a large cafe,” explains co-owner David Kelly, who runs Chapter Five with business partner Anthony Alexander. “We thought a roller door garage in Redfern was a unique space.”
The cosy space’s former life as a garage is felt throughout. The restored workbench takes pride of place as the barista bar, recycled stools have been made into tables and seats, and dimmed industrial lights throw a warm glow across the original white and patterned wall tiles.
Inspired by Kelly’s wife Mary, the concise menu is scrawled on a hanging roll of butcher’s paper, citing dishes with a clear Mediterranean influence. Changing seasonally, breakfast choices include honey-roasted muesli with fig, cinnamon and almonds, or a gluten-free zucchini and Barossa gypsy ham slice.
Vegetarians are catered for with rye and caraway toast with smashed avocado, feta and pepitas, or labne, za’atar and sliced tomato. Lunch sees jaffles and sandwiches file out of the kitchen, with fillings like Wagyu beef, sauerkraut, picked cucumber, mayonnaise, mustard and spinach.
Coffee is a house blend specially roasted for Chapter Five. Robust and smooth, cups arrive with a vintage teaspoon. Single origins change regularly and when the warmer months arrive, the cold drip apparatus is ready and waiting.
Other beverages include a selection of Rabbit Hole organic teas and clever smoothies served in jars like the Green Like Grass option (apple, spinach, cucumber, mint, parsley and lemon) and After School, with a blend of fair trade chocolate, banana, yoghurt and milk.
Sticky cinnamon scrolls and Persian orange and pistachio cakes feature among the sweets, perfect for afternoons.