The Duo Behind Crafty Indo-Inspired Sandwich Joint Warkop Are Opening a CBD Outpost
Barry Susanto and Erwin Chandra are bringing an all-new menu of breakfast goodies, inventive sandwiches and house-made pastries to Little Collins Street.
It's been just over two years since Barry Susanto (former sous-chef of Navi) and Erwin Chandra shook up Richmond's sandwich game with the arrival of their Indo-inspired eatery Warkop. Now, it's the CBD's turn, as the duo gears up to open their second outpost on Little Collins Street next week.
Incoming Tuesday, May 2, Warkop's city iteration will celebrate the same fusion of familar flavours and inventive spirit that's made the OG such a hit. Here, however, you've got an entirely new menu of breakfast goodies, hefty sandwiches and house-made pastries to look forward to.
Both Indonesian, Susanto and Chandra met working together at Duke's Coffee Roasters in Windsor, sparking initial plans to open their own establishment. Fuelled by a touch of homesickness, some lockdown experimentation and a desire to offer locals a broader, more authentic taste of their homeland, they turned that plan into a reality in 2021. And now, they're doubling down.
Here, a simple yet inviting fitout by Sonelo Architects draws inspiration from the warung kopi (Indonesia's café-style street stalls) that also gave Warkop its name. A splash of colour, woven rattan finishes and lots of raw timber combine to lend a welcoming edge.
Come breakfast time, you've got a range of sweet and savoury bites to choose from, with the likes of bacon and egg muffins dressed with black garlic sauce, sambal matah (a Balinese raw sambal) crullers, and sweet crullers finished with a kaya glaze. Plus, you can match your morning feed with an espresso or cold-brew made on beans by Dukes.
Sandwich fiends are in for a real treat, whether they're after something fresh, toasted or even fried. Flavour combinations might include rare roast beef with pickled bean sprouts, salted egg and Thai basil in a soft potato roll, a brisket rendang number on rye, or a gado gado-inspired focaccia toastie with tofu and peanut sauce.
Fried sangas include a crispy chicken and kohlrabi creation with the house Bazzinga sauce, and Warkop's answer to the Filet-o-Fish done with sambal matah, sprouts and tartare. There's also a daily-changing salad offering, plus freshly-baked sweet treats courtesy of Pastry Chef Audita Bisma; ranging from a burnt Basque cheesecake reimagined with palm sugar, to rum and vanilla-infused cream puffs.
Find Warkop CBD at 13 Little Collins Street, Melbourne, from May 2. It'll open from 7am–3pm weekdays and from 8am–3pm on weekends.
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