The eight-item menu at Everyday Espresso doesn’t have a single “everyday” cafe dish on it. Regular poached eggs Benedict are topped with a yuzu hollandaise, then stuffed into a croissant and served with several hunks of buttermilk fried chicken and crisp bacon. The omelette comes with a side of soba noodles and enoki mushrooms with a light soy dressing.
Probably the most standard options are a cheese-laden mushroom truffle toasty and an “almost paleo green bowl” with raw kale, edamame beans, almonds and a mustard dressing. There are also takeaway sandwiches, salad bowls and a range of house-made cakes.
Justin Stevenson (Coop & Cart) is the coffee man and owner here. Every milky brew comes with beans from Pablo and Rusty. There’s a rotating guest of roasters for the filter coffee.
The cafe is compact with two long benches, a few stools and an outdoor table. Because it’s on the corner of a pedestrian street (the windy one just near Redfern station), it looks larger than it is. The timber and copper driven Dreampods Group fit-out helps.
Phone: No phone
Gift the experience of Australia's
best restaurants, cafes and bars