You won't find too many sleeve tattoos among the clientele, but canny food operators are jumping in on one of our fastest growing and untapped food sectors: the seasoned palates of retired Australians.
"I was inspired by Shuk opening in the Trebartha retirement apartment complex in Elizabeth Bay," says cookbook author and restaurateur Ross Dobson of his latest venture, Cafe Royce.
When The Royce high-end aged care apartments - named after former Penrith Panther Royce Simmons - came knocking, Dobson decided to join food operators plunging into the sector.
Even Attica's Ben Shewry has got involved, designing a vertical edible for an 18-storey retirement village in South Melbourne.
Dobson will dish up a full-throttle menu when Cafe Royce opens this month.
It'll sweep a breakfast orange blossom waffle and lunchtime fare including sake poached chicken, pork and fennel lasagne and Cuban sandwiches.
Self-funded retirees don't live on tea alone, so Dobson has Little Marionette coffee on board.
Next year they'll introduce dinner service.