One Another

This cafe in the backstreets of Newtown is serving up stellar (and affordable) brunch dishes.
Marissa Ciampi
Published on August 14, 2019
Updated on August 05, 2021


Newtown's 28-seat no fuss cafe One Another has garnered quite the following since opening in March 2019. Its casual 'non-trendy' vibes are matched by an accessible menu that locals can't seem to get enough of — the place is packed most weekends.

"We want it to be a place with quality food where everyone can find something to eat, but without slavishly following trends," says co-owner and chef Louis Spangaro-McAllan, who jokes he's cooked at over 40 cafes in Sydney.

He's joined by Mitchell Antman, who has made the rounds through some of the best cafes in the city, including Fleetwood MacchiatoCornersmith and Sample Coffee — which now supplies the coffee for One Another. The duo has been through the ringer trying to open this joint, having first shown interest in the building back in early 2016.

Both owners live nearby, and saw this as an opportunity to open a quiet neighbourhood spot on the back streets of Newtown, tucked away from bustling King Street. Though the cafe's '$20-and-under' menu has received much press, it is by no means a mantra at One Another.

"We're lucky enough to have Mr. Shane Roberts as our veg merchant, which allows us to get away with serving a vegetable-heavy menu without compromising quality, and this has kept the price point below $20 so far," says Spangaro-McAllan. "But this is by no means our mission statement and I'm sure at some point there will be dishes over $20."

At the moment, that menu includes regularly changing weekend specials. Take the wild asparagus — it's pan-roasted in miso butter and tarragon oil, paired with crispy potatoes and a poached egg, then sprinkled with pretty purple chive flowers.

Other specialties include the burrata with cavolo nero salsa and chickpea pangritata, and the lamb sausage with roasted dutch carrots, black barley and a poached egg. The cafe's signature hot-smoked ocean trout can become a protein accompaniment to any dish — the gents recommend adding it to the potato croquettes with charred brussels sprouts, capers and anchovy dressing.

Staples that have stood the test of the cafe's (short) time include bacon and egg rolls, silken tofu rolls and smashed avo on toast, topped with granny smith apples, pickled ginger and coriander. Simple comfort dishes like the cheese and pickle sandwich also makes the cut. One Another's version is stuffed with melted maffra cheddar and swiss cheese, piled high with bread and butter pickles and schmeared in house mustard.

The attractive tables, chairs and stools have been lovingly made from recycled Australian hardwood, sourced from old warehouses down the coast.

Images: Kimberley Low. 


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