Fossix serves refreshingly off-trend burgers (no cheeseburgers or fried chicken here) such as the lemongrass-pork burger with spicy mayo and coriander, and chicken with lemon, pepper, tomato and smoky chilli aioli. There’s a punchy toastie with garlic-fried enoki mushrooms, double cheese, aioli and optional bacon.
Derek Chan is the chef here and the other Fossix co-owners along with owner Levi Mostyn, Josh Folden and Danny McNeill’s also own John Smith Specialty Coffee. The menu has a few surprises, such as a surprisingly stable peanut butter, jelly and banana tartine, and Chan and his team make their own cakes and biscuits.
Mostyn had fun with the fit-out. He’s a builder and worked with designer Caroline Beresford on a clever, L-shaped cafe design that leaves the foyer the cafe occupies (where the coffee counter is) feeling open. There is a hideaway for more intimate, sit-down meals in the indoor laneway around the corner (where the kitchen is).
The coffee is the only direct import from the team’s other cafe; the same St Peter’s roast for milk blends and single origin for filters and espresso.
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