Packed to the paint-stripped timber rafters, Auction Rooms is the quintessential coffee palace - it roasts, it retails, it syphons, it French presses and it espressos. However, new English-born chef Andrew Beddoes (ex-Fenix) has upped the food quotient. The brunch-focused menu might feature corned beef with hash browns, egg and HP sauce; chia-seed porridge; or a fried duck egg with morcilla and smoked bone marrow. Lunch: lightly pressed ham hock terrine with grainy mustard, or beef-cheek slider with onion rings. Sold!