New Normal, Subiaco

IMG_9572Subi is on the up – home again to some of Perth’s best restaurants. LuLu La Delizia was recently named Australia’s number one pasta restaurant and another to add to this list of must-try Subiaco dining spots is New Normal.IMG_9604

The new bar and kitchen, found in the Simon Chugg heritage building, is a place to share grazing plates with friends over some carefully selected local wines. There are long communal tables with vases of native flora, cosy booths draped with art deco style light fittings and high stools at the bar.IMG_9600

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Lulu La Delizia – Subiaco

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Lulu La Delizia Menu, Reviews, Photos, Location and Info - Zomato

Until recently, Chef Joel Valvasori was Head Chef at Lalla Rookh in the city. I’d longed to go there for dinner. I’d heard and read many positive things about his celebrated traditional Italian cooking, but had never quite made it there. Once, we had our booking cancelled as the restaurant was closed suddenly on a Friday night with plumbing issues. Another time we had to cancel our booking because of the dreaded man-flu. I wondered if we’d ever find out what all the fuss was about.

When I heard Chef Valvasori was opening his own restaurant in Subiaco, I made it a priority to visit. So a couple of weeks after newbie Lulu La Delizia has opened, on a side lane off leafy Rokeby Road, we’re booked for lunch and as keen as mustard.

The eatery, named in honour of Valvasori’s Northern Italian Nonna, has a vintage feel about it. Lace curtains hang in the window, wine bottles and tinned tomatoes are stacked up the walls and lively 1950’s music grooves in the background. The Chefs busily work away in the open kitchen, where they spend hours perfecting their hand crafted pastas.img_1291

The menu is designed to share. It is made up of pasta dishes and “delights” (everything else) and we find that we want to choose most of the menu. A few of Valvasori’s signature dishes, like his famed braised bone marrow, have made to Subi. The six plate Chef’s selection menu at $62 per person sounds like the perfect choice for us.

A lot of thought has been put into the wine list, which is made up of wines from northern Italy and also Australian vineyards that use similar Italian grape varieties. I choose a Margaret River Rosé from Express Winemakers. It’s a fruity drop with raspberry and citrus notes.img_1298

An appetiser of thin cheese crisps, dusted with mushroom powder, get our juices flowing.img_1293

Next, we smother fresh house made bread with cultured butter and a rich vegetable sugo.bread-sugo

Crisp wood grilled chicken skin is served on skewers with rosemary vinegar. Chef would have happily eaten a dozen of these moreish morsels, smothered in tocj, the lip-smacking delicious pan juices.img_1299

The kingfish, cooked in an orange and aperol marinato, is served with juniper, sweet celery heart and baby cucumber. The fresh kingfish, combined with the diced veg makes a crisp, light dish.img_1306

A salad of lemon ricotta with asparagus and garden fresh broad beans is another summery dish, full of zesty flavour. It’s drizzled with a carciuga, an Italian artichoke and anchovy puree and lemon thyme.img_1313

Just as I think we need fresh plates, our friendly and on-the-ball waitress is already replacing them. Next, textural tubes of gargati pasta are served with duck livers, smoky pancetta and sweet onions. Up until now I haven’t liked liver (thanks Mum), but cooked in the right way, this offal is not as awful as I’d once thought.img_1316

The star dish for both of us is the hearty veal and pork tagliatelle della delizia. The silky flat noodles are coated, but not swamped, in a vegetable and red wine ragu which has an amazing depth of flavour.pork-taglitelli

For dessert a creamy grappa scented pannacotta vera is topped with a roasted cocoa and walnut crumble and dark orange caramel oozes down its sides.pannacotta

We finish with sweet spiced doughnuts. The fluffy deep-fried delicacies are brimming with apple, sultanas and citrus zests. Bellissimo!img_1334

At Lulu La Delizia the kitchen team has aimed to make pasta the hero and they have absolutely achieved this. Prepare to be surprised by the deceptively simple dishes at this pasta bar. Each dish at Lulu compliments the last and leaves your wanting just a little more. This is soul-warming peasant food at its best.img_1330

At a glance

Lulu La Delizia

Shop 5/97 Rokeby Rd

(Forrest Walk)

Subiaco

Phone 08 9381 2466

Opening times

Lunch – Tuesday to Friday 12-3pm

Dinner – Tuesday to Saturday 5pm till late

Rating

food 4

service 4

ambience 4

value for money 4

style Italian

wine The interesting wine list features Northern Italian drops

and Italian varieties also found in Australia.

Chef Joel Valvasori

Owners – Joel Valvasori and Ivana Pereza

feel rustic, bustling atmosphere.

wheelchair access yes

cost

Delights $4 – $38

Pasta $27 – $29

Desert $9 – $20

Chef’s selection – 6 share dishes – $62pp

all in all A top notch Italian  eatery and wine bar with a menu

where authentic, fresh pasta is the specialty.

Bibik Chan’s Kitchen {See Subiaco}

img_0702Bibik Chan's Kitchen Menu, Reviews, Photos, Location and Info - Zomato

A group of Perth Food Bloggers and I enjoyed a foodie tour of Subiaco, to rediscover one of Perth’s hubs of great entertainment, dining and drinks. We had an unofficial 4th stop on the tour at Bibik Chan’s Kitchen. The popular Malay eatery, that once resided on Stirling Highway for over 30 years, has relocated to Subiaco and is now found next to The Village Bar.img_0703

Our guide, Food Writer Max Veenhuyzen, spied the casual Asian restaurant and excitedly popped in to place a takeaway order. I love his style. We ate the beef and chicken satays in the car park, squatting and standing on the pavement. You can’t get more street than that! The satays were cooked to perfection, the tender meats nicely charred on the barbeque and dripping with peanut sauce.img_0706

I’m always on the look out for great satay in Perth, nothing has ever come close to the authentic satay I chowed down on at The Satay Club at Clarke Quay, Singapore many years ago. This unassuming spot in Subi is pretty darn good. What a find. Thanks Max!

Next, we were off to our special sneak peek of hotly anticipated Italian Lulu La Delizia. The small Italian restaurant and wine bar was yet to be open (it opened on the 26.10.16). We were mesmerised by Head Chef Joel Valvasori and one of his talented Chefs Lily Rossen making pasta in the window of Lulu La Delizia, to a soundtrack of old school Italian music. It was wonderful food theatre and watching them roll out the pasta was almost hypnotic. At Lulu La Delizia fresh pasta is the hero of each dish, complimented by their delicious sauces. I’m so excited to try this new spot very soon.lulula

NEXT STOP ON OUR FOODIE TOUR OF SUBI… Bistro Felix

The Village Bar {See Subiaco}

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The Village Bar Menu, Reviews, Photos, Location and Info - Zomato

Subiaco is full of hidden gems that are frequented by locals who I’m sure would like to keep their haunts under wraps. One of these local “secrets” is The Village Bar, which is owned by the same people as the fabulous Little Way in Nedlands. It doesn’t look very big from the outside, but it’s a bit of a tardis, with plenty of room inside.img_0697

The Village Bar, the third venue on our cocktails and canapés tour of Subi, has a pub feel and the menu has a lot of pub favourites on it. We enjoyed some classic share platters, Moroccan crumbed squid rings served with hot sauce, a prosciutto board brimming with cheese, salami, olives, fetta, bread and more, My favourite morsel was the crisp pumpkin and saffron arancini.img_0694

To wash down all of the tasty food we were treated to a couple of their cocktails. First up was their gin and tonic with a twist.. this G&T had an added kick of fresh chilli! It was an interesting take on the classic drink. We also tried a delicious wine based cocktail that has been made especially for the UnWined 2016 after party.img_0691

The Village Bar has good vibes and is a great spot for a casual meal and drinkies with a group of friends. Check out their website for food specials, quiz nights and more.img_0688

NEXT STOP ON THE SEE SUBIACO TOUR… Bibik Chan

**I enjoyed The Village Bar as a guest of the City of Subiaco/See Subiaco **

Double Double {See Subiaco}

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Double Double Small Bar Menu, Reviews, Photos, Location and Info - Zomato

There’s small bars and then there’s tiny bars – like Double Double. Being so little just adds to it’s cosiness. The space is designed to be as inviting as your own living room, with many comfy sofas that look well worn in. The bar also “doubles” as a coffee spot during the day – hence the name.

Double Double was stop number two on our “Cocktail and Canapé” tour of Subiaco, hosted by See Subiaco and Food Writer Max Veenhuyzen. It’s found on Hay Street, just a minutes walk from the Regal Theatre.

One of their signature cocktails is the “Subiaco Sling”, made from dark rum, sloe gin, almond and citrus. Somehow along the way I’d got into my head that I wasn’t a dark rum girl. Well, I’ve been totally missing out! While it’s not as famous as the Singapore Sling – it was just as delicious.img_0684

We chowed down on some banh mi from “Baguette Me Not” (man I love a pun!). Baguette Me Not is found in the Colonnade shopping mall on Hay Street. This was a real treat as I’d never really had this Vietnamese style sandwich before. Each little roll was brimming with pickles, fresh coriander, chilli and tasty meats too, with a side of spicy sauce.img_0681

And why were we eating take away in a bar? Double Double lets you BYO Food. Whatever your fast food of choice, you’re welcome to bring it along to enjoy with a drink at the bar. What a great idea! Next time you’re in Subi, be sure to check out Double Double – day or night!img_0686

NEXT STOP ON THE SEE SUBIACO TOUR… The Village Bar

**I enjoyed Double Double as a guest of the City of Subiaco/See Subiaco **

Whisk Creamery – Subiaco

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Whisk Creamery Menu, Reviews, Photos, Location and Info - Zomato
My Instagram feed has been brimming with sweet things lately… gorgeous sweet treats that are as easy on the eye as no doubt they are to eat! One such decadent dessert I’ve been very excited to try is the Caramel Sandwich at Whisk Creamery, Subicao. There you’ll find freshly made to order soft-serve gelato “exactly the way Nona’s Nona used to make it”. AND there are no nasty ingredients – there’s a lot to love about Whisk Creamery!IMG_0057

For the uninitiated, cronuts are the love child of a croissant and the humble doughnut. They have the layered, buttery richness of a croissant, coupled with the sugary sweetness of a doughnut and exceedingly scrumptious!IMG_0059

Little Chef and I are NUTS about cronuts – Chef was a cronut virgin and we encouraged him to order the “Caramel Sandwich”. It’s basically silky smooth salted caramel gelato, sandwiched between a fresh cronut, with house made salted caramel sauce and topped with whipped cream and even MORE salted caramel sauce. I had a bite… my goodness, the caramel sandwich is every bit as drool worthy as it looks.IMG_0044

I have to admit – I couldn’t handle the guilt and shared a Ferrero Rocher cronut with LC. The crisp, but light cronut was filled with nutella! Naughty and nice!IMG_0047

Chef and I had coffees too, which are top notch. We’re all huge fans of Whisk Creamery now – on my next visit I’ll be sure to order something of my own!IMG_0054

Subiaco Hotel – Subiaco

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Subiaco Hotel on Urbanspoon

The Subiaco Hotel has sat proud on the corner of Hay Street and Rokeby road for over 115 years. The grand old lady, affectionately known to many as “The Subi”, has recently undergone a dramatic makeover. My bet is that it cost much more than the 4500 pounds it originally cost to build the Subiaco Hotel in the 1800s.

Dining RoomAt the Subiaco Hotel you can enjoy a glass of Dom Perignon with your bangers and mash. Depending on what tickles your fancy, you can enjoy high end pub grub or something a little swankier.

Chef, Little Chef and I arrive for an early dinner. We are warmly greeted and seated at a table with a crisp linen tablecloth in the classy brasserie, next to the now enclosed courtyard. We don’t want to compromise on venue or quality of food too much for the sake of choosing somewhere “child friendly”. To our delight not only does the Subiaco Hotel have a children’s menu and colouring-in to keep Little Chef amused – the staff are also very friendly, engaging him in conversation and making us all feel welcome.

IMG_9329The Subiaco Hotel has an extensive wine list – though there isn’t a lot available by the glass. I love the French 2013 Château La Gordonne Grenache, at $9.50 a glass. The rosé isn’t overwhelmingly sweet and has a smooth strawberry aftertaste.

IMG_9338For entrée I enjoy the BBQ’d quail, $18. Whilst the quail is petite – the entrée as a whole is a generous serve. The succulent quail sits upon a pumpkin puree, sautéed oyster mushrooms and is finished with an acidic Chinese black vinegar sauce and deep fried crispy pork crackling.

IMG_9336As Chef eats the “blow torched” hiramusa fillet, $18, it’s apparent that it’s over cooked. This is disappointing, as it’s best served just cooked and it is an excellent fish for sashimi. The warm wasabi noodle salad contains a very spicy kick. The noodles are tossed in chilli, as well as having three very liberal serves of wasabi – a softer wasabi aoli would have been more fitting on this dish.

WhitingThe tender school whiting fillets, $36, are very tasty. They are served with a salsa of sweet corn, tomato and coriander – which bursts with freshness. The charred asparagus is cooked perfectly and delicious slice of pressed potato finishes the dish well.

IMG_9344The BBQ’d New York strip, $38, is nicely cooked medium rare. The steak is covered in lettuce leaves and lashings of spicy Asian sauce which overpowers the dish. It is accompanied by a kim chi apple salad and noodles.

IMG_9355Desserts arrive and my sticky date pudding, $14.50, is as moist as I’d hoped. Double cream, as well as vanilla bean ice cream, is heaped on top. It is a warming, satisfying end to my meal, though there is too much of the sweet sticky date sauce for my liking.

chocolate savarinChef devours the chocolate savarin, $15. The savarin shape is made with a slightly bitter valrhona chocolate mousse – complimented with salted caramel, honeycomb and chocolate bubbles on the side.

IMG_9327Whilst the food suffers from a few technical errors, it is explained by the kitchen being in a transitional mode at the moment. The long standing Head Chef Brad Burton recently departed and a new Head Chef is due to start soon. Just like the renovated building and surrounds, the Subiaco Hotel’s food is classy pub fayre. The prices are reasonable – you can indeed live a champagne lifestyle on a beer budget at The Subi.IMG_9324

**First Published in the Post newspaper**

At a glance

■ The Subiaco Hotel

465 Hay Street

Subiaco

Phone 9381 3069

■ Opening times

Monday, Tuesday & Wednesday: 7am – 12pm

Thursday, Friday & Saturday: 7am – 1am

Sunday: 7am – 12pm

■ Rating

food 3

service 4

ambience 4

value for money 4

■ style – Modern Australian

■ wine – extensive list, mostly

available by the bottle.

■ Chef – to be announced

■ Owner – Judy & Michael Monaghan

■ feel – sophisticated, yet relaxed.

■ wheelchair access – yes

■ cost

Entree – $14 – $18

Mains – $20 – $38.5

Dessert – $14- $15

■ all in all – Friendly service, excellent

drinks list & pleasant surrounds.

Food needs some tweaking.

Meeka – Subiaco

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Meeka Restaurant on Urbanspoon

Meeka’s friendly service begins when we make our booking over the phone. We had settled on an early dinner, though Chef couldn’t quite decide on a time “6pm, no 6.30pm… ummm” Chef stumbles. Owner Faye replies – quick as a flash – “How about we meet in the middle – let’s make it 6.15”. Perfect. Faye also enquired if we’d dined at Meeka before and if we needed directions. Very friendly and happy to please – it set the tone for the evening’s service.IMG_8835

We arrive at 6.15pm precisely and are warmly welcomed by Faye at a beautifully carved Moroccan door in the restaurant’s entrance. We are seated at the window, overlooking leafy Rokeby Road. It’s our very first visit here and I’m not entirely sure what to expect. I had been imagining that we would step into a tented room, decked out like a colourful Casablanca souk. What we actually find is a modern, crisp and neutral restaurant – with a splash of Moroccan decoration. Meeka is a classy little place and reflects the style of food perfectly – modern Australian cuisine, with a Middle Eastern twist.IMG_8837

Meeka’s Head Chef, Leah Clarke, also happens to be Faye’s daughter. The mother-daughter team have together won a bevy of awards and accolades including “Wine List of the year”. Their wine list is seriously impressive, each vintage handpicked to complement Meeka’s menu. Chef chooses a glass of Friends of Punch Pinot Noir (NZ). Much of the drinks menu is scoured from Europe. I try a sweet French apple aperitif – it is exquisite and very smooth.

We share a mezze plate ($32) from the specials board. We devour the delicious harissa yogurt marinated chicken, served on ornate metal skewers. The tender chicken skewers are perfectly complimented by the delicately flavoured coriander and coconut sauce. The dainty pork neck pies are full of flavour and encased in flaky pastry. Black garlic labneh, a slightly sour cheese made from strained yogurt, is on the side. We relish the chargrilled corn and sweet potato croquettes.IMG_8842

We both choose a tajine, which is essentially a Moroccan stew, cooked and served in a colourful earthenware dish. There are options other than the hearty tajine dishes – also on the mains menu are braised ribs, lamb cutlets, gnocchi and much more – all with their own Moroccan flavour.IMG_8846

The aromas of cumin, cardamom, ginger and nutmeg waft from my lamb tagine ($38) as soon as the lid is lifted by our waiter. It is simply mouth-watering. Top quality Dorper lamb is used, which is very tender. The dish is full of texture from chickpeas, zucchini and crunchy harrissa spiced almonds. Prunes give the already delicious lamb an even deeper sweetness. The lamb tajine is served with a generous side of creamy hummus yogurt.IMG_8851

The tagines are designed to share, but Chef is not happy to part with a morsel of his main. After much persuasion he lets me try his dish and I soon realise why he wants to keep it all to himself! The wagyu beef tagine ($42) is absolutely sensational. The slow braised wagyu beef cheek simply falls apart at the merest touch of a fork. It is so buttery and tender. The beef is accompanied by saffron potatoes, mint preserved lemon yoghurt, pickled radish, sumac onions and fresh herbs. All the tajines are served with a side of Israeli couscous or quinoa for those with a gluten free diet.IMG_8850

It seems a crime not to look at the dessert menu, after such an enjoyable meal. I simply cannot say no to the Turkish delight stuffed doughnuts ($16). The fluffy little doughnuts – oozing with Turkish delight – are dusted in chocolate sugar and drizzled with a spiced chocolate sauce. On the side is creamy homemade pistachio ice cream. It is full of oodles of chopped nuts, which add a touch of crunch to the silky smooth ice cream. The sweet pistachio Persian fairy floss takes me back to my childhood. What an absolutely scrumptious dessert!IMG_8863

Chef manages to squeeze in a scoop of house made ice cream and candy floss too.IMG_8858

We are seriously impressed by Meeka Restaurant. The service, food, wine and casual, yet classy atmosphere is almost flawless and has the attention and care of a family run business.IMG_8867

**First published in the Post newspaper**

At a glance

■ Meeka Restaurant

361 Rockeby Road

Subiaco WA

Phone 9381 1800

■ Opening times

Tuesday – Saturday

6pm till late

■ Rating

food 4

service 5

ambience 4

value for money 4

■ style – Modern Australian

with a Moroccan twist

■ wine – award winning wine list

with an international feel.

■ Chef – Leah Clarke

■ Owner – Faye Clarke

■ feel – inviting, modern and classy

■ wheelchair access – yes

■ cost –

Entrée – $14 – $38

Mains – $30 – $42

Dessert – $7.80 – $38

■ all in all – absolutely delicious

Moroccan inspired dishes. Excellent

Service. Equally great for groups

or an intimate date night.

Lapa Brazilian Barbecue – Subiaco

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Lapa Brazilian Restaurant on Urbanspoon

Tis the season for jolliness and feasting! Chef and I decide to give our elasticated pants a test run and start our festive over-indulgence early. I book dinner at the all-you can-eat Brazilian Barbecue restaurant, Lapa, in Subiaco.

We are warmly greeted by a waiter, with a Latino accent, who takes us to a cosy booth by the window. The atmosphere is buzzing. From the samba beats in the background, to the meaty aromas wafting from the open kitchen to the huge favela mural – we feel like we have stepped into a little piece of Rio.IMG_7978

Lapa is a bohemian neighbourhood in Rio de Janeiro. The restaurant is a unique and interactive dining experience in Perth, though if we were in Brazil it would be a typical Brazilian barbeque restaurant known as a Churrascaria.

Lapa is fully booked on a Tuesday night. A popular place indeed – particularly with groups. It’s not the place for a quiet, intimate meal, as the noise level in the dining room is quite loud. There is a small al la carte menu, though it’s clear that most people are here for the “Endless Feast”, which is the option we all order.

Chef enjoys an ice cold Argentinian beer. Bottled Brazilian and Columbian beers are also available, as well as some local favourites. I have a strawberry and lime Caipirinha ($14). The Caipirinha is Brazil’s national cocktail, which is made with Cachaça, a sugarcane spirit from Brazil. It feels very summery and is absolutely delicious. The wine list is good, made up of some interesting wines from Margaret River, the Barossa, Spain and a few Chilean wines too, for those wanting to keep with the South American theme.IMG_7960

The Endless Feast involves a lot of sides and as many morsels of meat as you can handle. We’re each given coasters. The green side reads “Yes please/por favor” and the other side is a red “no thank you”. As the meat waiters visit each table with their skewers of meat, the idea is you turn the coaster over to red when you are full or need a breather. To begin our feast, our waitress brings a bowl of pao de queijo to the table. Little Chef tucks into the soft cheese bread balls – they are deliciously different.IMG_7948

Our table is soon brimming with sides to share. We have a simple garden salad, potato salad, shoestring fries, a tasty black bean stew, rice, moreish crumbed banana fritters, as well as some sauces – Brazilian salsa and Chimichurri. IMG_7957

The meat waiters come around at about 5 minute intervals. Offering whatever meat on a giant skewer they have. We start off with some frango com chilli. I like a bit of culinary theatre. The tender chilli marinated chicken is calved for us at the table. The spicy chicken thighs pack quite a punch!

The next waiter to stop at our table has barbecued picanha. This is beef rump cap, a very popular cut of meat in Brazil. The waiter cuts off a few slices for us. It’s perfectly medium rare and so succulent and tasty. IMG_7968

Not long after a skewer of linguicas appears. The Brazilian sausage is also very fiery!I much prefer the moist lamb leg, marinated in garlic and herbs, it is absolutely mouth-watering.IMG_7972

We start with a small morsel of this and that, it’s actually quite deceptive, as soon we become very full. We also try pork belly, chicken wings and garlic steak. Our meal soon turns into a battle of wits to see who is the first to turn their coaster over to red.IMG_7953

There were a few things we simply couldn’t fit in – the chicken with cheese, pork scotch fillet, beef rib, garlic chicken, black pepper steak and not for the faint hearted, coracao de frango otherwise known as chicken heart!IMG_7962

As well as the mountain of meat there are plenty of other dishes too. A white sauce lasagne is brought to the table, as well as caesar salad and our serve of fries is also replenished. We couldn’t fault the meal, though we agreed it would have been great to have chunky chips instead of fries to soak up the meaty juices. Little Chef enjoys a chocolate “petit gateau” for dessert. Goodness knows where he found the room to fit that in!IMG_7975

The service at Lapa is excellent. Over the course of the evening we encounter many different wait people, each as cheery and helpful as the next. They interact well with Little Chef, making jokes and asking him questions. We really appreciate that, as so many people ignore children when dining out.

Chef and I are quite the carnivores, so we relished the chance to try so many different meats and cuts of meat. We’d certainly return for the meat-fest. The festive atmosphere and long tables make it perfect for dinner with a group. Elasticated pants are absolutely essential!IMG_7980

At a glance

■ Lapa Brazilian Barbecue

375 Hay Street

Subiaco

Phone 9381 1323

■ Opening times

Lunch Fri – Sun 12noon

Dinner 7 days – 6 till late

■ Rating

food 4

service 4

ambience 4

value for money 4

■ style – Brazilian Barbecue

■ wine – decent wine list with

some Chilean wines available.

■ Chef – Amar Srivastava

■ Owners – Mark Nylund & David McAuliffe

■ feel – loud, fun atmosphere.

■ wheelchair access – yes

■ cost – Endless feast $50

($19 children)

Mains – $16 to $49

Dessert – $12

■ all in all – a unique dining

Experience in Perth. Great fun.

Superb meat. Good times!

Architects and Heroes – Subiaco

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Architects and Heroes on Urbanspoon

We popped to Architects and Heroes for a coffee after hearing along the social media grapevine that roast there is exceptional. We sat outside, on tall tables, on a busy Subiaco street. IMG_7592

It was a really warm day, so I opted for an iced coffee. Nays had a flat white and Little Chef had a babychino – something he’s quite obsessed with at the moment! IMG_7584

Our coffees came out swiftly, as well as our complimentary filtered water. Nice touch. The coffee at Architects and Heroes is so smooth. My benchmark for a good coffee is one which I don’t have to add sugar to. This coffee was absolutely spot on. Nays agreed. IMG_7588

We didn’t eat this time, but there are lots of freshly baked goods on offer, as well as a tasty looking brunch menu. One of their favourites, homemade crumpets with butterscotch sauce, looks particularly delicious! The little café on the north end of Rokeby Road already has amassed a loyal following. I’m not surprised, as well as top notch coffee, it has great vibes, friendly staff and I love the huge inside mural! IMG_7589