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6° & CLOUDY ON FRIDAY 17 AUGUST IN MELBOURNE
By Amy Collins
October 16, 2014
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The Queensberry Pour House

Bottomless cups of coffee, wi-fi and coffee-soaked lamb pies.
By Amy Collins
October 16, 2014
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The formula for opening a great Melbourne restaurant these days? Go overseas, eat some great food, absorb some good ideas, and then come home to open something even better on our humble shores. Carlton newcomer Queensberry Pour House is the result of just this. And our favourite part? Their bottomless cups of filter coffee. With Melbourne University just down the road (and RMIT not much further), we see many deadline-chasing students taking advantage of this. And taking refuge in the homely space that's all dark woods and white walls.

This new addition to the inner north is from Ben Stronach (previous owner of Sydney's Corduroy) and his partner Natalie Kirwan. These are the two responsible for going to overseas and returning with a great plan. Their inspiration? An American diner and all the filter coffee.

With Stronach on the coffee roasting, you can rest assured it's the good stuff — which is lucky, as they're not short of it. The caffeine rotation focuses on single origin and also includes a clever white coffee that involves overnight filter infusion followed by house made almond milk, and topped with espresso. Yes is all we have to say to that.

The handwritten menu opens with grain sourdough toast with house made almond or coconut butter ($7). For something eggy, go for the smashed eggs and toast with Pour House pesto ($8.50). The lunch menu is on the richer side. Leading the charge is the coffee soaked lamb pie with an espresso shot ($9.50), and — if you're not on the meat bandwagon — you can stick to the roasted carrot and cannellini bean salad with rocket and cashew 'cheese' ($13.50).

Go for the endless coffee, stay for the lamb pie.

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