‘Nothing over $20’: Joedy Kyle’s new cafe promises affordable excellence

One of Brisbane hospitality’s young guns is promising affordable, healthy eating at his new cafe boasting an impressive menu of locally-sourced, sustainably-farmed delicacies.

Joedy Kyle at his new cafe space on Sydney Street, New Farm. Picture: AAP/Claudia Baxter

“ONE thing I hate in hospitality is stinginess … people aren’t going to leave hungry,” says Joedy Kyle about the portion sizes at his soon-to-open Brisbane cafe, Joedy’s.

Taking over the space formerly occupied by The Frond Cafe, on Sydney St in New Farm, the first personal venture for the hospitality young gun will focus on generosity, as well as healthy eating, locally sourced, sustainably farmed ingredients, quality coffee and creating a social hub.

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“I want it to be a really community orientated venue so we’ll be doing things like painting and wine nights and I’ve got really good baristas coming on board doing cupping sessions,” he says.

Kyle is committed to supporting as many local businesses and artisans as possible, with produce sourced mostly from Queensland, keep cups from a local craftsperson and the cafe’s artworks supplied by students in collaboration with Brisbane’s QUT and UQ.

Kyle’s credentials include working at the award-winning Black Hide Steakhouse.

As for the food, Kyle, who has a fine dining background working at the likes of Blackbird Bar & Grill and Black Hide Steakhouse, says patrons can expect elevated versions of classic fare.

That may include savoury mince on toast using his nanna’s recipe, smashed avo with dukka and either labne or artisan goat’s cheese, or elegant sweet dishes such as a vanilla bean breakfast panna cotta with grapefruit reduction, granola and blueberry cream cheese, or an oatmeal and banana house-made waffle with a white chocolate egg filled with whipped coconut cream and a strawberry reduction.

Joedy Kyle poses at his new cafe space on Sydney Street, New Farm. (AAP Image/Claudia Baxter)

Even basics are to be taken up a notch with house-made jams, chutneys and relishes used on Crust and Co bread.
An in-house baker will also produce an array of daily sweets, such as cakes, danishes and friands.

While ingredients will be premium, don’t expect prices to be, with Kyle promising nothing over $20.

Coffee is set to come from Albion’s Fonzie Abbott, with milk-based brews joined by V60 pourovers, cold drip – perhaps on tap – and a range of other filter styles.

Coffee equipment and beans will also be for sale, alongside juices from Hrvst St.

Joedy’s is set to open the first week of March.