Thirty Coffee’s concept and its execution is precise and perfected.
Most of the cafe’s fans come for the coffee. Owner Nick O’Neill is ex-Single Origin, and with help from a brilliant Square One Coffee roast, he’s producing complex, zesty espressos and a good rotating range of filters. Thirty Coffee is the only cafe outside of Square One’s own shops that has its beans.
Everyone else is probably here for the bacon-and-egg roll made with smoked milk buns from Textbook Boulangerie Patisserie(/sydney/cafes/textbook-boulangerie-patisserie). It has a manchego-and-mango barbeque sauce; purple-cabbage-heavy slaw; a soft-yolk egg; and some of the best bacon in Sydney (chef Tommy Prosser’s own Black Market Bacon).
There’s a daily selection of fat baguettes. Granola comes with house-made coconut yoghurt, rhubarb compote, slices of Granny Smith and a puffy-crunchy seed garnish. House-smoked salmon sits with crunchy, roasted zucchini stalks, almonds and dill on a bed of cauliflower puree.
The space’s design is minimalist. The only thing between the timber table at the cafe's front and the bar stools at the back is a long concrete bench with O'Neill and Prosser on one side, and customers watching them do their thing on the other. Decorations are similarly muted; just a few native-heavy flower bouquets and two sets of long, thin, yellow-glowing ceiling lamps.