Owner Aykut Sayan opened his popular cafe Circa Espresso, found five minutes' walk from Parramatta Station, with one goal in mine: sharing his love of food and coffee with others. His approach fuses Middle Eastern influences with modern Australia fare, resulting in hearty, flavour-packed brekkies, brunches and lunches.
The Ottoman eggs are a feast of poached free range eggs with crumbed eggplant, garlic labneh, burnt chilli, sage butter and seeded sourdough, while haloumi, cauliflower and poppy seed fritters come with marinated carrot, pepita, pine nuts and mint salad with romesco sauce.
At coffee-time, forget about your usual cappuccino or latte. Circa gives you a choice of white, black, hot brew and cold brew. If you're undecided, taste your way through the options with a Barista Flight. All beans are carefully selected by Sayan and roasted in small batches.
On clear days, the outdoor terrace is bathed in sunshine, while, in chilly weather, Circa's pendant-lit interior is one of Parramatta's cosiest spots. To really hide away, find the Chesterfield up the back, surrounded by books and artworks.