Some places just get it all right. It's a struggle to find memorable coffee and more than a run-of-the-mill all day breakfast in the inner East, but once you discover this café down by Camberwell station you'll realise you've struck gold. On first glance, you could argue the target market is younger, more hip, less suburban but you'll actually find an eclectic mix of customers lapping up the energy and vibe of Collective Espresso & Kitchen.
The cohesive little team pumps out consistently good coffee, juices, meals and service. Their name reflects the collective minds and efforts of the owners, barista Mark Jacobson and chef Duncan McCance (both ex Las Chicas). They opened in mid 2009, continually enhancing the fit out, managing and running it together seven days a week. The efficient wait staff are never without a warm welcome, striking a perfect balance of the social and professional aspects of why they're there. They ensure you're hydrated and provided a menu within moments of getting comfortable. And if you come back, which you will, you can almost guarantee they'll remember you and how you take your coffee. They don't have nor need a loyalty program, there is clearly an established, strong local following.
On weekday mornings the distracted train commuters hover while Mark takes the time to impart his worldly knowledge and opinions from behind the Synesso as he prepares their coffee - regularly varied Five Senses single-origin and house blends. They know what they're doing with chai too, without a doubt the best around. Truly decadent muffins, cupcakes, slices and brownies are all made onsite, cleverly positioned right under your nose as you wait for your takeaway, which never seems to be too long.
Get there early on the weekend to avoid the ever-increasing rush, take a seat outside the charming old shop front, inside join the huge communal bench or kitchen bar, or relax feeling right at home on the couch as the morning sun streams through the window. Take a friend (probably not a large group), catch up on your reading from the pile of Gourmet Traveller, Frankie mags and newspapers, or simply sit and people watch as the crowd grows.
An architecturally intelligent use of a relatively small space, the aesthetics are simple, fresh, bright, minimalist, and humble (until recently the name of the café could only be found on the environmentally friendly takeaway cups), and take inspiration from the owners' love and respect for art, music and of course, food.
The menu spans breakfast, brunch and lunch and caters for all tastes, levels of hunger and dietary requirements. Every few months the main menu is seasonally adjusted. A serious and inventive chef, Duncan's chalkboard of daily specials is a testament to his passion for beautiful, quality food and experimentation. Think quail eggs, pickled cauliflower and goat's cheese with a pancetta and rocket salad, or rhubarb French toast with blueberries, chamomile yoghurt and honeycomb. The creative variations on porridge never cease to amaze. Staples include hearty Bircher, avocado and feta mash, perfectly poached free-range eggs, four types of mushrooms in truffle oil, and Kaiser flesh bacon with thick sourdough or multigrain toast. Then a tiny lemon wedge, micro herbs, and experimental Blumenthal-esque additions remind you it's the attention to detail that differentiates and makes this place special. Lunch specials are normally soups, salads, sandwiches and pides but by no means your typical fare, and portions here are generous.
As the Irish proverb goes, "Laughter is brightest where food is best", I challenge you to spot a customer who doesn't walk out at least smiling. read more