I'm so stoked to see more specialty
coffee places opening in Sydney CBD. There's more to coffee than just flat
whites and cappuccinos. It's good to mix it up a bit with different single
origin espressos and filters every now and then. According to American author,
Bryant McGill: "Life wants you to touch, taste and see the grandeur of the
world's unfathomable variety". It seems like Joe Musumeci tapped into that quote and opened Tap Espresso.
Chocolate filled cartocci
Nutella muffins $4
Joe (former head barista at Bond Cafe)
is the owner and head barista of the new Tap Espresso. It is conveniently
located inside the same building as Channel 7 and right above the Martin Place
train station. Coffee is his passion, which means that the process from beans
to cup is executed with precision. He even got Toufik (formerly from Circa Espresso) on board as barista and right
hand man to ensure that customers get the best possible coffee everytime. Tap
has a very chilled vibe, a contemporary cafe look with industrial fittings and
a badass street art mural. Sliders, toasts, and yoghurt parfaits are available
for breakfast. They also have sweets and pastries available. For lunch, there's
a DIY salad bar and pita wraps.
Besides the house blend, which is custom
roasted for them by Toby's Estate, they also have guest blends and single
origin beans from other roasters. Blends and single origin beans from Mecca, Ona Coffee, Circa and Reuben hills have made appearances in
the last few weeks.
The Tap espresso house blend in a piccolo latte ($3.50) came out sweet
and nutty with notes of milk chocolate and hazelnut. The milk was textured
nicely and had a perfect temperature.
Toufik on pour over
Filter pour over - Panama Finca Santa Teresa Gesha by Toby's Estate
For filter, I had a Panama Finca Santa Teresa Gesha ($6.5) from Toby's Estate. I loved
the delicate sweet flavour and notes of jasmine of this coffee. I gotta give
props to Toufik for his mad pour over skills. The flavours came through with
Filter pour over - Ethiopia Lelisa Hara by Reuben Hills
I also had a Ethiopia Lelisa Hara roasted by Reuben Hills on Filter ($4.5). It was fruity with notes
Their breakfast slider ($8) was totally awesome. It's bigger than a
slider and more like a roll. The creaminess from the avocado and piquant Swiss
cheese was so nice on the palate. The crispy prosciutto was buttery and sweet with
a hint of salty flavour at the end. The tomato relish gave it a nice sweet and
sour balance. The sunny egg with runny yolk added extra richness to the slider. A soft sweet buns is used for the slider.
Lamb pita wrap
pita wrap ($11) was like a Greek burrito. It had glorious tender slow roast
shish lamb, Aegean salad, caramelised onion and tzatziki. The tangy and garlic
flavours of the tzatziki as most of us know compliments lamb perfectly. The
sweetness from the caramelised onion, the texture (the rice component in
particular) and citrus/sour flavours from the Aegean salad completes the pita
The variety that Tap Espresso has
brought made work days more exciting in the area. The service is superb, food
is delicious, and the coffee is spot on.
Sydney has an aBUNdance of excellent
burger places. Areas like the CBD, Potts Point, Newtown, Coogee, Surry Hills
and even the Northwest suburb of Glenhaven have been serving us up with
flippin' amazing burgers. Now, Ultimo has joined the line-up with the Pub Life Kitchen.
Some of you may remember them from their
old spot on Wentworth Avenue, Surry Hills. After a few pop-ups in the last year,
they have recently made The Lord Wolseley Hotel in Ultimo their new home. Pub
Life Kitchen's new space has a mixture of vintage and diner look. I've
read about their delicious creations through a fewblogsback in 2012 and have
been following Pub Life's footsteps ever since. They serve pub staples like
chips with gravy, schnitzels, steak & chips and burgers (or BRGRS as they
call them). Some items are kept classic and others are served with a twist. I
finally got to try what the Pub Life has to offer, thanks tothe foodlovingpeople that I got to dine with. We were all united by a common goal: to eat ALL
Fries with bone marrow gravy
We started with some fries with bone marrow gravy ($8). The
fries were perfectly crisped and seasoned. The bone marrow gravy was next level
in taste! The bone marrow made the gravy extra buttery and sweet.
Cheesey polenta chips with jalapeno mayo
polenta chips with jalapeno mayo ($8) was logs of happiness with
fluffiness. It was lightly crisped on the outside while being fluffy inside
almost like a firm scrambled egg texture with cheesy flavour.
Sticky hot wangs
hot wangs ($9) are deep fried chicken wings that are quite similar to
buffalo wings. The sticky hot wangs though had less heat and more sweetness.
The batter coating was crunchy and the rippley texture was a nice contrast to
the sauce. I also loved the notes of cayenne pepper in the sticky hot sauce.
Grilled corn cub with salty malt vinaigrette
corn cob with salty lime malt vinaigrette ($6) was a smokin' top snack. It
really did have a smoky flavour that may have been the result of the grilling
and the salty lime malt vinaigrette.
Bird burger ($18) had dorito fried
chicken, jack cheese, slaw and mayo in a soft sweet bun. The chicken was juicy
and the golden batter coating had a nice crunch. The slaw and mayo went well
with the chicken in terms or texture and flavours.
The O.G. burger
O.G. ($18) burger is the Original
Gangsta indeed! It had medium rare beef patty, jack cheese, salad, onion jam,
roast garlic and lime aioli in a soft sweet bun. Though the sweetness of the
onion jam can be the dominant flavour at times, the whole burger was still
But it was the cheeseburger ($17) that swooned me. It was classic and simply
perfect! It had housemade beef patty, double jack cheese, pickles, onion,
tomato sauce and mustard. The tasty patty was cooked medium rare and
seasoned well. There's just something magical from the simple mixture of tomato
sauce the zingy mustard. The sweet and sour flavours from the pickles and red
onions balances out the burger.
Snickers sundae: Snickers gelato, dulce de leche, smashed snickers, peanuts and pork crackles
Team Pub Life Kitchen knows how to bring
the best out of pub and diner staples. They can keep it beautifully simple or
take a classic to the next level. I will definitely be back for more of that
Pub Life Kitchen flava.
I've been a fan of Toby Smith and his team's coffee roasting skills for many years
now. I've also looked up to talented baristas in Sydney and many of them have
trained or worked for Toby's Estate.
It's not a surprise as the founder Toby Smith and his business partners are all
about the pursuit of the best quality specialty coffee.
Their Chippendale cafe located at their
main hub on City Road has recently gone through renovations. I was in the area
last Saturday and thought I should pay them a visit. The space had a homey
modern Scandinavian look with a touch of industrial fittings. The sight of bags
of coffee beans, food and the scent of coffee aromas were so enticing that it
filled my heart with excitement. I felt like giving everyone a high five and so
I did (only in mind though, to the song "Happy" by Pharrell). The menu
consisted of sandwiches and creative modern Australian cafe dishes.
Glazed, cinnamon sugar and jam brewnuts from Brewtown Newtown
One of the first things I noticed before
entering the premises was the Brewtown
brewnuts ($5 each). Did y'all know that Simon and Charles of Brewtown met
while working at Toby's many years ago?
Kenya Inoi - filter coffee
I started the visit with a beautiful filter coffee from Kenya Inoi. It had
a nice peach acidity with notes of cocoa and almond. There was also faint notes
of currant at the back of the palate.
Panama Santa Teresa La Cabana Gesha - short black
I was given a complimentary short black
of Panama Santa Teresa La Cabana
Gesha which was roasted for espresso!
Yes, you read that right! It was the first time I've heard or tried a Gesha
that's not roasted for filter. It was so gorgeous! It had toffee & floral
aromas. It was sweet on the palate and it had a medium acidity level. It also
had fruity, honeysuckle & jasmine notes.
The Cronut Stack
Last but not least was a special that I
hope they keep as a regular in the menu. Ladies and gentlemen, I introduce you
to "The Cronut Stack"($16.50).
It consists of cinnamon sugar brewnut, poached egg, grilled haloumi, hash
brown, spinach and bacon with hollandaise sauce. This is one of the most
glorious things I've had in my life.
As expected from an organisation that
owns and runs a coffee farm, coffee school, roastery and cafes (in Australia
and overseas!), everything was top notch. The service, coffee and food was
nothing short of excellent.
Hi! My name is Raff a.k.a Ramen Raff. I'm a home cook, food blogger and expert food crawler from Sydney, Australia. I'm a ramen, cheeseburger, fried chicken, coffee, cheese and macaron lover. I also enjoy music, travel, sneakers, Japanese anime, and comicbooks.
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