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It’s the It cafe for the ‘no waste’ set: an urban outpost for a New Gen bunch who enjoy their consumerism with, well, less consumption. Everything from the soy milk in the chai latte to the breads and cookies is made in-house. The menu is inventive, pared-back and veg-driven. Cavalo nero and broccoli soup takes creaminess from quark (fresh curd cheese), while fermented brown rice and tarragon makes a herby bed for chunks of slow-roasted goat’s shoulder. The single communal table in the bolt-hole space fills quickly; blankets are provided for the few outdoor tables. Perch where you can – it’s worth it.
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