I recently had an amazing coffee at
Redfern. There are so many espresso blends and single origins that I like but
there's only a few that I have considered great. I've been following a
Sutherland cafe and roaster called White Horse Coffee on Instagram for a while
now. I just never had the chance to visit them. But then came the announcement
of some awesome dudes from White Horse opening up their own cafe in Redfern. It
was also mentioned that they will be showcasing White Horse coffee.
A few months ago, Kyle and Benji opened Communion Coffee in the heart of
Redfern. It has three things I love: beautiful coffee, sexy smoked bbq dishes
(only on weekends) and brewnuts from Brewtown. The space has a minimalist and
homey vibe with good feels thanks to the late 90's and noughties hiphop music
that was playing in the background. They had me at "Can I Get A" by
Anyway, back to the coffee and food.
This is what we had:
All beans by White Horse are roasted by
their roasting arm, Fine Coffee Merchants. The White Horse house blend used for
our piccolo latte ($3) and latte ($3) was sweet and bright with
medium body. The milk was nicely textured and it wasn't too hot.
Dulce de leche cruffin
Besides having brewnuts, they also have
cruffins from Brewtown. I ordered the dulce
de leche cruffin ($5). There is much things to love about this
croissant/muffin hybrid: The flaky outer edges, the buttery fluffy innards and
the sweet dulce de leche filling was just decadent.
We ordered a portobello roll ($10). The tasty smoked portobello mushroom had a
soft meaty texture which was earthy and sweet in flavour. The slaw and pickles
also worked well with the mushroom. Not only is the soft brioche bun perfect
for handling the filling but its buttery goodness complimented the mushroom
flavour perfectly too.
One of the main reasons for this visit
is to try their brisket roll ($10)
and it was tops! Don't be fooled by the amount of slaw in this roll. The spice
rubbed brisket is very smokey, flavoursome and tender. The pickle and
slaw were good for balancing out the flavours. The melted cheese added a nice
touch to the brisket. The buttery soft brioche bun was also the perfect carrier
for it all!
I'm a fan of what Kylie, Benji and the
rest of Team Communion Coffee is doing. The service, food and coffee is
excellent. I'm looking forward to what else they will be doing in the future in
regards to coffee and smoked dishes. Redfern is so lucky to have Communion
Coffee in their hood.
86 Redfern Street
Redfern NSW 2016
Monday to Friday: 6am-3pm
Saturday & Sunday: 8am-2pm
Bbq dishes only available on weekends
from 8am-2pm(or until sold out)
Self-actualisation is at the top of
Abraham Maslow's hierarchy of needs pyramid. To quote Abraham about
self-actualisation, he said: "What a man can be, must be". Speaking
of Maslow, my homies Chef Jack New (Ex-Pier, Cafe Sydney, Sokyo
& Edition) along with Tommy Riddell
(Ex-Steamtank and Anvil Coffee) has recently re-opened Maslows at a new
location in Naremburn. These two guys have become who they must be: A brilliant
chef and a skillful barista.
Jack impressed by Tommy's hectic latte art skills
I really dig their new space. The
interior has a clean, slightly Scandinavian and contemporary minimalist
approach. Seatings for 2, groups of 4 and 6 are available inside and outside
the cafe. There are also single seatings by the brew bar and the long wall-mounted
table. The style of food can be classified as Modern Australian but is also an
accumulation of all of Jack's culinary experiences as chef and lover of food.
Expect anything from French to Japanese.
They still source their beans for
espresso from Melbourne's beloved roaster Seven
Seeds. For filter they use single origins from Drop Coffee. Tommy's brewing game is strong and I knew that we're
in for a treat:
We had a latte ($4) and piccolo latte
($4) with Seven Seeds seasonal blend. Milk texture and temperature were on
point. I especially loved the sweet plum and floral notes from the blend.
I had a V60 pour over filter coffee ($5) of Ethiopia Wote by
Drop Coffee. It's good for up to two servings. It was citrusy and not heavy on
the palate with a floral aroma.
Now down to the food! We ordered two
pork based dishes because: 1) We love pork and 2) Jack does wonders with pork.
The new and improved version of Mr. Pig ($12 - available all-day) has
braised pork, onsen egg and herb salad in brioche bun. The pork may appear like
it was pulled but it's actually super tender pork that just fell apart in the
process. It was also flavoursome with hints of sweetness. The beautiful onsen
egg with runny yolk was perfectly cooked and the herb salad acted like a slaw.
The buttery soft brioche held the whole dish well.
3 Little Pigs
Besides being seductively plated dish,
the 3 Little Pigs ($24 - available from
11am) was delicious! It had three glorious shards of pork crackling, 2
chunks roast pork belly, sour cream caramel and charred vegetables. The pork
crackling were nothing short of awesome. The roast pork were fatty and tasty
that had a nice caramelised finish. The charred veggies went well with the
pork. I've never had caramel with pork but Jack's sour cream caramel sauce
works just as well as apple sauce or chilli jam with pork belly.
I was already a fan of Jack and Tom's
work to start with. My experience at the new Maslows has left me still in awe
with this duo. I look forward to going back to try other dishes like lotus root
carbonara ($18) which consists of lotus root, edamame, speck & egg yolk and
the Tokyo schnitzel ($21) which has nori crumbed chicken, fennel slaw, white
bread and kewpie.
Redfern has gotten a lot tastier with
the addition of a new cafe. Bill's ex-head chef
Kenny Takayama has gone on a new journey in his career and started his new
establishment called Cafe Oratnek.
Now, he's on a road to make his mark in the culinary world by giving his own
twists to some food classics.
Oh hi Chef Kenny!
Oratnek opened earlier today in Redfern,
corner of Pitt and James Streets. The interior/exterior space has a mixture of
industrial and contemporary bistro look with some traces of a modern English
cottage. There is a lot of available sitting both indoor and outdoor. The place
had this vibe of a mini escape from the hustle and bustle of the nearby CBD.
Coffee is sourced from Mecca and the
bread from Brickfields. Everything
else is made in-house by Kenny and his team. The dishes are modern Australian
with touches and influences from different Asian cuisines. The breakfast menu
is all day and the lunch menu starts at 11:30am.
latte ($3.50) I had was fruity and a tad floral from Mecca's dark horse
blend with medium body. The milk temperature was also perfect and not too hot.
Bacon and free range egg roll
Part of the breakfast staple menu is
their take on the classic bacon and egg
roll ($12) with the inclusion of tomato chutney, mustard mayo and iceberg
lettuce in a soft bun. I really liked the bacon, which is thicker than your
average bacon rasher and is almost like a slab. It is smoky and not salty. The
sweetness of the chutney and the light bite from the mustard work well. I think
it could do without the lettuce as all the other components make this whole
roll delicious already.
Sautéed mix wild mushrooms with miso, butter, goat's cheese and herbs on light rye toast
mix wild mushrooms with miso, butter, goat’s cheese and herbs on light rye
toast ($13) was also an awesome dish. I loved the contrasting textures of
the toast with silky wild mushrooms. The flavours from the butter, milky goats
cheese and sweet mushrooms came together well.
Miso bbq boneless beef short ribs, san choy bow and coriander dip
Last but not least is their miso bbq boneless beef short ribs, san choy
bow and coriander dip ($21). The beef short ribs was sensational! It had
all things one would love in bbq beef short ribs: fatty, flavoursome and it was
extremely tender. It was nicely caramelised with a sweet and smoky miso glaze.
It was even tastier with the lettuce wrap and pickled vegetables. Do yourself a
favour and order this dish first when you visit!
It was only their first day of trading
and they've done so well. Service and food were excellent. I definitely will
return to try their pork katsu sandwich
($10), Japanese fried chicken
sandwich ($10) and spicy pork
stuffed chicken wings with chips ($18).
In an ever changing world, consistency
can be a good thing too. It maintains an established reputation and if it's
already great, it stays great! Just like Single
Origin Roasters and their Reservoir blend. Hence, why they've become of one
of my favourite cafe/roasters of all time. The announcement of their CBD space
opening on York Street was one of the best news I've heard recently.
O CBD is a takeaway specialty coffee and
sandwich shop. It has small bar-like areas if you choose to have your coffee
and food there. The joint is made up of an awesome team headed by Michael
Phelan. I love how they have the Reservoir blend up on the wall like it's an
artwork/trophy. Well, it's a winning blend to start with anyway. Espresso, milk
coffee and batch brews are available. The food mainly consists of sandwiches,
toasties and some pastries.
I tried a batch brew of Tanzania Mimba ($3.50). It had beautiful notes of red
currant and light cola. It tasted almost like Kenyan coffee but more
The vibrant sweetness and acidity of the
Reservoir blend pierces through the milk of caffé lattesand flat whites
($3.50) nicely. Speaking about milk, Michael's
milk texturing skills is off the hook and his latte art is at hectic
competition level. The milk temperature was also perfect.
Croque ($11 - from the breakfast menu available all day) is their play on
the Croque Monsiuer. Hands down it is one of the best toasties I've had. It
contains leg ham, béchamel, melted cheddar and pickled veggies in sourdough
toast sandwich. The béchamel white was my favourite part with it being creamy,
sweet and buttery. I could have this everyday and not get sick of it.
Braised beef cheeks roll
Their braised beef cheeks roll ($15 - available from 11am for lunch) is
nothing short of amazing! It is beef cheeks braised to perfection, pickles and
slaw in a lightly toasted soft brioche bun. The beef cheek is flavoursome, buttery and tender
that it just melts in your mouth. The pickles and creamy slaw was perfect for
balacing out the whole dish.
Basically, I'm a fan of what Single O is
doing and especially with this new CBD addition. What Single O CBD lacks in
shop size, it makes up and excels in both coffee, food and service.
Hi! My name is Raff a.k.a Ramen Raff, a West Sydneysider foodie who loves to cook, eat, talk about, take photos of, share, and enjoy food. I'm a tonkotsu ramen and macaron lover. Besides food, I also enjoy music, Japanese anime, and comic books.
This is a personal food blog. All reviews and recommendation are of my personal preference/opinion, follow at your own risk. All data and information provided on this site is for informational purposes only.Taste is subjective and I will not be liable for any food experience gone wrong. ramenraff.blogspot.com makes no representations as to accuracy, completeness, currentness, suitability, or validity of any information on this site and will not be liable for any errors, omissions, or delays in this information or any losses, injuries, or damages arising from its display or use.