A cafe and roastery getting everything right.
March 21, 2013
Melbourne loves coffee. This is obvious when a new café opens and on its second day people are lining up outside the door. Industry Beans, the newest kid on the block, knows a thing or two about coffee and is pushing the caffeinated boundaries just a little. Brothers Trevor and Steve Simmons from Penny Farthing in Northcote have taken what was their roastery in Fitzroy, just off the ever-busy Brunswick Street, and opened an on-site café.
When it comes to their coffee offering, they really mean business. After sourcing beans from all over the world the guys over at Industry Beans put a lot of their energy into the on-site roasting to bring out the best characteristics they can. Single origins come from anywhere from Brazil to Kenya, while the house blend is a beautiful mix of chocolate and hazelnut notes, a perfect combination to milk.
Not just a roastery or a place for top-notch coffee, Industry Beans Café is creating buzz for its food too. The menu boasts in interesting selection, showing personality and originality from Penny Farthing chef Shaun Landman. The large menu has something for everyone. A Melbourne favourite is given a unique twist with the avocado smash with chevre, opal basil, micro mint, green tea salt and charred lemon ($14) served on char grilled Brasserie Bread. Unique items include the creamed lemon tofu breakfast brulee ($14) which is infused with lavender, and served with pomegranate molasses, blueberries and caramelised rosemary or the deep fried panko crumbed eggs ($15), served with charred asparagus, raisins and a parsnip and jeruselum artichoke puree. The lunch menu is just as interesting. The pumpkin, pepita and pear sandwich with chard, rocket, lime and semi dried tomatoes ($11) is generous while the standard burger is given a twist with the brioche bunny burger ($17), which comprises rabbit terrine, mixed leaves and tarragon mayonnaise served with veggie chips.
The space is stripped back and industrial yet comfortable and makes you want to linger. The staff are knowledge and on the pulse rounding out what seems to be a café getting it spot on in their first week. We'll be keeping a keen eye on this one.
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