Modern Australian$$
Rural charm suffuses this bright, airy cafe, from the timber dresser filled with preserving jars, candy-coloured mixing bowls and teapots to the home-style dishes subtly infused with native Oz ingredients. For brekkie, light ricotta pikelets come with lashings of desert lime curd, while the herby potato hash is topped with wallaby sausage and lilly pilly chutney or bacon, soft-poached eggs and vivid lemon myrtle hollandaise. Lunch options from the glass counter include flaky pastry 'boxes' crammed with organic chicken and corn, chunky tuna patties, or sourdough sandwiches of, say, pork shoulder, crackle and apple. For afters, the choc-raspberry lamingtons are essential.
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