Ned Radojcic is an aircraft engineer by trade, but he spent years making plans to open a cafe and restaurant – and thinking a lot about bread.
Loaves of the stuff, such as the trademark green olive grissini and a 100 per cent sourdough heritage corona, are tied to steel mesh frames and displayed in the windows. The large, bright space uses lots of glass and concrete, and exposed brick.
Choose from a selection of around 15 French and Italian-style loaves, as well as a large and colourful display of pastries, tarts, buns and savoury items including mini brioche sandwiches.
Fruity sponge-based cakes include pistachio with raspberry coulis and cream; almond vanilla with strawberry; and fig and orange blossom with cassis, raspberry and chocolate cream.
At breakfast try the mascarpone pancakes served with coconut ice-cream, strawberries and balsamic vinegar; for lunch and dinner there are dishes such as chicken-liver pâté with grilled brioche, or super crispy Neapolitan pizzas.