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21° & CLOUDY ON FRIDAY 13 DECEMBER IN SYDNEY
By Jack Arthur Smith
December 03, 2012
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The Rag Land

The Rag Land is Redfern's diamond in the (not so) rough.
By Jack Arthur Smith
December 03, 2012
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It's no secret that Redfern is definitely on the up. A little more gentrified, a little more hip. And while the Redfern/Waterloo border isn't exactly Sydney's most happening hotspot just yet, The Rag Land — a play on its Raglan Street location and light, bright bric-a-brac interior — is certainly a place worth visiting. Great food, sweet digs and some winning coffee from one of the nicest teams we've met for a long time ranks high in our books.

Dave (owner, barista, waiter and all round wonder man), Laura (full time marketing pro and weekend worker) and Nick (Dave's brother-in-law and man behind the scenes sans la cuisine) welcomed us bright eyed, bushy tailed and with two lattes made from house bean, The Golden Cobra ($3.50 each). Their "main love", the coffee is smooth, rich, squeezed through a glistening La Marzocco beast and just what the doctor ordered on a Sunday morning.

The place itself is super quirky, decked out in retro furnishings, local art and vintage wares most of which are for sale. We chose the left window seat, aka a stripped-bare, wooden ironing board, as our table and vantage point to watch the eclectic locals walk by. The Morning Feed and Midday Refuel, arrived in the form of the pea fritters special; a somewhat gooey but tasty take on this city's beloved corn fritters, complete with poached egg, rocket leaves and sweet tomato chutney that complemented the dish well ($12). We also nabbed the baked egg with white beans, two slices of toast ($12) and a portion of pork belly on the side. FYI, pork the pork belly side is a real goer ($3.50).

More than reasonably priced, welcoming, unpretentious, community-minded and with FBi radio peeps winging it down the road, we predict great things for The Rag Land. All this young little gem needs now is more people through its doors. We'd suggest you think about going right now. Do it!

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