Glider

Glider boasts a strong following of diehard espresso fans. Even more impressive is that owner and former Muay Thai fighter Mark Verhoeven had never worked in hospitality before his new venture, and is just 25 years old.

After living in Thailand with his wife, Verhoeven decided to make a career change. “We get all our ingredients in fresh, our spices arrive separately and we blend them in-house. We grow our chillies in our garden,” he says. The cosy space has been fitted out entirely by Verhoeven himself.

“The name comes from me not really having any money, so this is me just ‘gliding’. I started this whole thing with a credit card. Thankfully I’ve paid it off now. The locals here are really amazing,” he says.

And there’s a reason the locals love it. The menu reflects a fresh, authentic approach to the classic Sydney brunch. Think avocado on toast with feta, Thai basil, truffle-infused honey and black pepper, or a Thai omelette with chilli, garlic, shallots and minced chicken with Sriracha hot sauce. There are more standard offerings too, like Sonoma Honey and Spice granola with Barambah organic yoghurt and seasonal fruit.

The coffee is by Single Origin Roasters, and cold-pressed juice offerings vary, from a simple pear juice to Thai basil and watermelon. In the summer, Verhoeven serves fresh mango and sticky rice from a street cart out front.