If Steve Zissou, Royal Tenenbaum and M. Gustave lived in Sydney, this is where they’d get their coffee. They would be perfectly framed, like one of Wes Anderson’s stills, with pastel pink and blue walls, mid-century furniture, a hanging vine and an odd arrangement of vintage collectibles in the background.
The kitchen has just two sandwich presses, a salamander grill and a pot of boiling water for eggs. There are, generally, only around five things on the menu; toasties, toast, toasted granola, eggs on toast (with optional sides) and a seasonal salad. The menu is likely to keep changing.
The bubble and squeak and corned beef hash is great in cold weather. There has also been a Waldorf-ish salad with apple, celery, mixed lettuce, a poached egg and either a mayonnaise or lemon dressing. And a thick-cut brioche toastie with three cheeses, grana pandano, bocconcini and aged cheddar.