This cafe boasts a big sun-lit space on a semi-suburban inner-west corner, a good chef and an interesting coffee offering.
All the beans used for black brews are roasted at co-owner Ben Richardson’s in-house micro-lot roastery, Made of Many Coffee. If you have no idea what a filter is or why you’d chose a Kenyan over a Brazilian, or vice versa, that doesn’t matter, the staff here are happy to explain.
The menu of six items changes each week and is focused on simply cooked vegetables, ferments and other ingredients served on Sydney’s best bread, Iggy’s sourdough. If there are to be any menu evergreens they’ll likely be some variation of mushrooms on toast (the current iteration uses wild-foraged mushrooms) and a kimchi-based toastie.
You may want to eat the vegetarian and vegan-friendly dishes on the communal table, sparking up a chat with fellow diners, but if that’s not your jam, there’s a slouchy lounge, a pair of mid-century armchairs alongside a coffee table and stools at a bar facing the roastery.
One thing hungrier customers will notice is there are only 22 chairs. Expect to wait on the weekends, and if you’re a late luncher you might miss out completely because on the weekends Brighter closes at 1pm.