If you’re constantly battling the peak hour rush at Redfern Station in the mornings, Chapter Five Espresso is a quaint spot to escape the chaos.

The cosy space’s former life as a garage is felt throughout. The restored workbench takes pride of place as the barista bar, recycled stools have been made into tables and seats, and dimmed industrial lights throw a warm glow across the original white and patterned wall tiles.

The concise menu is scrawled on a hanging roll of butcher’s paper, citing dishes with a clear Mediterranean influence. Changing seasonally, breakfast choices might include honey-roasted muesli with fig, cinnamon and almonds, or a gluten-free zucchini and Barossa gypsy ham slice.

Vegetarians are catered for with rye and caraway toast with smashed avocado, feta and pepitas, or labne, za’atar and sliced tomato. Lunch sees jaffles and sandwiches file out of the kitchen, with fillings such as Wagyu beef, sauerkraut, picked cucumber, mayonnaise, mustard and spinach.

Coffee is a robust yet smooth house blend specially roasted for Chapter Five. Cups arrive with a vintage teaspoon. Single origins change regularly and when the warmer months arrive, the cold drip apparatus is ready and waiting. Other drinks include a selection of Rabbit Hole organic teas and clever smoothies served in jars.