Cold-brew coffee tonics, Reuben toasties and Espresso Martinis on tap – you’d assume this trio would mean success for a CBD cafe. But Dutch Smuggler isn’t quite there yet, the reason being it’s hidden in an architectural feature down some stairs and behind an office block.

With a tiny kitchen, the cafe is making the best of what it’s got. “It's such a small space, so we can't really cook things. We can basically toast things,” says Bryon van Zyl, co-owner of Dutch Smuggler. Van Zyl is also small-batch roasting his own A-grade beans with Sovereign Coffee Roasters, and mixing up the game with cold-brew-coffee mocktails such as the C&T with tonic, and the Roots in Coffee with ginger beer and lemon.

The jaffles use camp-style recipes but with luxe ingredients. “It's a similar philosophy to what we were doing at Broadway. Selecting meats that have traceability and using the small guys,” says van Zyl. There are five, some sweet like the Nutella-banana, and others cheesier, such as the toasted Reuben, and the mushroom and truffle. Each week Dutch Smuggler introduces a more playful option; past versions have been stuffed with mee goreng, mac’n’cheese and cheesy kimchi.

There’s also a stellar bacon-and-egg roll with chipotle aioli; muesli; regular toast using Berkelo bread; and nachos. “In the future we might do some more outside the kitchen. A barbeque on the street or something to get people down into the area,” van Zyl says.

At night it’s craft beers, house wines and cocktails on tap – try a gin and cold brew Old Fashioned and some surprisingly frothy Espresso Martinis. “We make it in batches and keg it up in-store,” says van Zyl.

Dutch Smuggler
200 George Street, Sydney

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