Gypsey & Musquito

At this buzzy, two-storey cafe Aussie kitchenalia sets the scene for left-of-centre cooking that champions native Australian ingredients. Moist Tasmanian double-smoked salmon fillet might appear with a tangle of seablight, or mushrooms on toast could be smoky with paperbark oil and served with saltbush chevre. Home-made crumpets with leatherwood honey are worth the 15-minute wait to make them, while pert poached eggs come in a skillet with emu sausage and wattleseed damper. The front counter is chockers with ripper cakes (lamingtons), salads, pastry boxes (maybe lamb and rosemary) and sandwiches.