Given the trendy fit-out, tasteful fare and great coffee to boot, you'd think Wedge is the handiwork of someone who's done some serious rounds in the industry. Instead, it's the result of 23 year-old and first time cafe owner Toby Wilson's savoir-faire.
That someone so young with only a few years of hospitality experience has pulled this off is impressive, to say the least. Everything at the Wedge screams attention to detail. The 5 Senses coffee blend hails from Melbourne, the single origin from Perth, and they even have blends from different roasters around Sydney doing the odd cameo. If you take your coffee strong and black, then Wedge's own 'Cold Drip' Coffee ($4) served on ice is worth a tilt. Several sophisticated herbal teas also feature on the menu. While the 'First Flush Darjeeling' is pushed as a must-try, in my humble opinion the real pick of the bunch is their Iced Tea ($5). Sweetened with rose water, and served with big chunks of ice and a dried rose bud garnish, it looks as good as it tastes.
The menu features breakfast basics with a little added flare – their shaved dried fig, pistachio, ricotta and rosewater honey on fig sourdough is a case in point. However, it's the sandwiches that really stand out. The mouth-watering Pulled Pork sambo ($9) balances the sweet flavours of pork and plum sauce with coriander, spring onion and rock salt, and comes served on delicious chewy sourdough courtesy of Luxe Bakery in Newtown.
The space can accommodate small groups but is best suited to you and a newspaper and/or a friend. With an open plan full of natural light it's a great summer spot, and it'll be even more interesting to see what they'll do in winter.
Finally, a big thumbs-up to a cafe that isn't afraid to serve icy cold Milo and a hell of a lot of it. Hats off, Toby and the Wedge team.