Henry Lee's

Overview

Ever since we first visited the Eveleigh Creative Precinct, a newly developed arts and culture precinct in Redfern, to check out the Cake Wines Cellar Door, we knew the space was in for something special. And Henry Lee's is the latest delicious tenant to open its doors in the creative hub. Preceded by the recent launch of the cellar door and design spaces by Frost Collective and Massive Interactive, this new concept cafe is in great company — and it's bringing even more local talent into the mix.

The kitchen is all about seasonal produce, sustainable living and supporting the area's ever-expanding creative populous, whether it be in the food and drink industry, or arts and culture. Keeping it local may be the trend of the moment (and one that's supported by CP), but Henry Lee's is certainly putting their own distinct spin on the concept — one we haven't seen in many other cafes. Think dishes of beef cheeks braised and smoked in Grifter Brewing Co.'s watermelon pilsner ($23) and a burger using LP's Quality Meats' maple bacon and a coffee-infused bacon jam ($16).

The dreamy menu doesn't stop the local love there though, with the absurdly good-looking Push the Sky Away Porridge made using Urban Beehive's thyme honey, and the Polly Jean, which features salmon cured with citrus and Poor Toms Gin ($19). With coffee by boutique Sydney roasters The Little Marionette, an entire menu of chai teas and complimentary sparkling water for each table, they're certainly serving up the goods.

This well-crafted menu is no surprise from founders Kath and Aaron Devaney, who have owned and operated two well-regarded cafes on the Central Coast (Black Treacle Cafe & Bakery and Long Jetty's Green Tangerine) and are sincerely passionate about the artisanal vibe. With local produce used this intricately, you can tell the Devaneys are genuine about supporting locals businesses and creating a self-sustainable community.