Herald rating:
The menu was exciting. Loads of dishes you won't find elsewhere, as well as some of the standards, but with an interesting twist. Think field mushrooms with croutons and a duck egg ($17), toasted banana loaf with raspberry jam and ricotta ($9), Balinese sticky black rice ($11) and Californian hotcakes with blueberry lemon compote, maple syrup and mascarpone ($17.50). And that's without the dazzling array of baked goodies at the counter - including Little Sister's famous doughnuts, giant meringues and slices.
The look was light and bright and very cool. And buzzing. Started by the former owners of Avondale's Salvation Kitchen, this is Henderson's top spot and people come from around the west - and further - for the terrific coffee and those doughnuts. It's in a light industrial area and on a busy road but even that can't dull the shine.
The food was seriously good. We ordered the field mushroom with quinoa, homemade hash, greens, yoghurt garlic dressing and poached eggs ($15), which was utterly delicious, and the free range eggs on ciabatta ($9) with a side of bacon. We also tried a lemon slice and passionfruit cake, for which we'd go back daily.
The coffee was Kokako and terrific. Perfect temperature and taste, it was so good we had seconds.
