Over the years, the early 20th century building at 6-8 O’Connell Street has housed a district ambulance, artificial flower business and bookstore; and now it’s Brewtown Newtown’s turn. It’s the creation of Simon Triggs and Charles Cameron, who met when working at Toby’s Estate and whose combined experience lists work with Surry Hill’s Gnome Espresso and Single Origin Roasters.
Downstairs is the main dining and cafe area, while the upper level plays home to a retail section focused on artisan goods and a little bakery serving a daily selection of cinnamon scrolls, cheesecake, peanut butter and chocolate brownies.
With their background in specialty coffee, Cameron and Triggs were keen to begin roasting themselves – which they do, almost every day. Purchasing their beans direct from plantations means high quality and fair working conditions for farmers, including goods from Finca Santa Teresa - Toby Smith’s (of Toby’s Estate) own farm in Panama.
The food menu is designed around quality produce in bistro-style breakfast and lunch dishes, such as beetroot-cured ocean trout on rye sourdough with beetroot relish, dill, smashed avocado and Persian feta, and poached chicken and quinoa salad with roasted cauliflower and pistachios.
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