ONA Coffee, Redbrick Coffee: Canberra’s best brunch spots
Serving up everything from kimchi scramble to Brazilian cheese bread and lobster tacos, here are some of Canberra’s best brunch spots.
Canberra Star
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If there is one thing all Canberrans can agree on, it’s the importance of a good brunch.
We take a look at some of Canberra’s best brunch spots.
Cafe Beetroot
Cafe Beetroot is a new cafe in Tuggeranong serving up brunch food with a Korean twist.
Founded by husband and wife team, chef Wonjin Kong and barista Bella Yu, the Greenway cafe opened earlier this year.
Yet Mr Kong said he and his wife had long dreamt of opening their own cafe working in Canberra’s hospo scene.
“Bella worked as a head barista in Bookplate cafe, and I also worked in Bookplate cafe taking a sous chef role, and I used to work at Morks and at SuperBao,” he said.
Mr Kong said the location of the cafe had significance for him and his wife, who met each other in Tuggeranong.
“As a small local cafe, we have a friendly and cosy vibe, even if the shop looks a bit modern, chic or fancy,” he said
“We enjoy having small chats with our customers and we try to remember their name and coffee order.
“Everyone is a VIP.”
Mr Kong describes the cafe as unique, and said he aims for the cafe menu to showcase familiar and new flavours to customers.
“As Koreans we tried to mix some Aussie and Asian elements together in our cafe menu,” he said.
“But we also have some typical cafe menu items like bacon and egg roll or smashed avo.”
Mr Kong said while he hopes customers try out a range of meals from the cafe, he said everyone should try the kimchi scramble.
“It’s like our identity — a mixture of Aussie and Asian culture,” he said.
Mr Kong said he was nervous about incorporating exotic or unfamiliar ingredients like kimchi into western-style brunch dishes.
However he said the mixture of smooth, fluffy, scrambled eggs and pungent, spicy, kimchi had a “good harmony”.
“I finally nailed it,” Mr Kong said.
“It’s now our signature dish.”
Patissez Bakehaus and Cafe
Patissez Cafe and Bakehaus is located in Manuka shops, Griffith, and has earned a reputation for its innovative brunch options.
Cafe owner Drake Yu said the freakshakes became a big hit in the local community and beyond.
“We quite often have visitors coming from interstate saying they drove a few hundred kilometres because they heard of this cafe in Canberra,” he said.
While a freakshake probably counts as a meal don’t pass on Patissez’ savoury offerings — namely their famous tacos.
Yu said what sets their food apart from other cafes is their commitment to sourcing fresh ingredients and making their food from scratch.
This includes making their own brioche loaves for their famous banoffee French toast.
He said his “must try” dish was the La Langosta taco, which features fresh lobster meat.
La Empanada
La Empanada owner Andre Nogales said when he started selling Empanadas in 2015 it was just meant to be a side hustle.
“A few foodie markets later, we started to get large orders for events and catering,” Mr Nogales said.
“About six months into it, the word in Canberra was out and we found ourselves participating in numerous markets across the ACT and NSW.
“We haven’t looked back since.”
Mr Nogales describes empanadas as a South American version of a pastie and offers over 20 flavours including vegetarian and vegan options.
They also sell takeaway packets of their empanadas alongside South American groceries in store.
He describes La Empanada as a little piece of Latino culture in Canberra.
“As you step inside the cafe you are immediately hit by the Colombian coffee aroma and moved by the Salsa rhythms of the music,” he said.
“Working in hospitality is demanding and we definitely spend more time in the kitchen than anywhere else, but being able to bring a small piece of our Latino culture to the streets of Canberra is what keeps our wheels turning.
“What we didn‘t know is how quickly we would build a strong community and support of our bakehouse.”
While empanadas might be the obvious menu highlight, Mr Nogales said the menu item everyone should try is the Pão De Queijo – Brazilian style cheese bread.
“They are made out of cassava flour and special blend of cheese,” he said.
“It’s delicious.”
Plumb on Tennant
Located in a fairly nondescript business park in Fyshwick, you’d be forgiven for accidentally driving past Plumb on Tennant.
But it’s well worth the trip to grab brunch at Plumb.
Cafe Manager Jordan Bell said Plumb on Tennant aimed to create a “warm, welcoming, environment and atmosphere”, and they used the freshest produce they could get - making as much as they could in-house.
Mr Bell said because the cafe owner was coeliac, there were a large range of gluten-free options.
“We make our own cakes and slices, gluten-free bread, and we have a completely coeliac friendly fryer,” Mr Bell said.
“As a non coeliac I'm told it is a big deal being able to eat the same chips as everyone else.”
Mr Bell said his go-to menu item was the mushroom medley.
“A mix of mushrooms are cooked slowly in the oven, bringing out the best mushroom flavour, then tossed in Little Big Dairy cream, and finished with fresh thyme,” he said.
“The flavours all just work so well together.
“ You have the option to add poached eggs on top, and that makes it the nicest winter warmer breakfast for me.”
East Row Specialty Coffee
East Row specialty coffee is located inside Civic’s historic Sydney Building and has been serving up coffee and brunch since 2020.
Cafe owners Michelle Xue and Kaelyn Zeng say their cafe is “emblematic of social and urban change”.
“It's a perfect example of a quintessential cafe that comes with simplicity, monochrome colour scheme and minimalist furniture offering a mixed boho vibe,” they said.
“What attracts the urban explorers and fanatic foodies is our creative and exciting selection of dishes and drinks, and the tale behind it – which reveals itself as soon as you step in.
“Everything we serve inside our cafe is prepared from the finest produce and highest quality ingredients.
“We have collaborated with many local vendors to curate a complete farm-to-table dining experience.”
Michelle said one standout dish was the potato fritters, served with eggs, corn salsa, chorizo and bacon.
ARC
ARC is run by Redbrick coffee roasters and opened in the flash Constitution Place building, Civic, in February 2021.
General Manager Madeline Moore described ARC as a “celebration of Canberra and Redbrick’s journey in the capital’s vibrant hospitality scene”.
Ms Moore said when designing the cafe, Redbrick aimed to showcase local design talent.
“Our furniture is custom-made by designer Tom Skeehan, Larissa and her team at Wiluna created our floral installations, interior design firm Capezio Copeland was a no-brainer for the fit-out, and ceramist Clyde Arnott created our filter coffee cups using water from the Uriarra River,” she said.
“When it comes to food, head chef Aaron Beattie highlights local producers where possible for a menu of refined classics.
“And of course all coffee is roasted by the team at our Fyshwick roastery.”
Ms Moore said her go to brunch option was the eggs Benedict with truffle hollandaise.
“It is quite possibly the best way to start your day,” She said.
“It has two poached eggs, an English muffin, winter greens and truffle from the lovely folks at Pialligo Truffles, plus some crunchy little potato flakes.
“Add salmon, hand-carved ham or Pialligo bacon for a hearty winter breakfast or lunch.”
Highroad
Highroad is a project by ONA Coffee, one of Canberra’s largest specialty coffee companies, founded by Sasa Sestic.
The Dickson-based cafe opened its doors in 2017 and has been a popular inner north brunch spot ever since.
Highroad communication and marketing manager Deon Rohmursanto told the Canberra Star the cafe was the largest ONA coffee venue.
Mr Rohmursanto said the space, designed by Foolscap Studios, was perfect for enjoying coffee, brunch with friends, and working or studying during the week.
He said the menu “reflects the progressive thinking the space empowers in clients and staff alike, fusing flavours of different origin with modern techniques”.
Additionally the cafe space becomes a function and event venue at night, hosting the CBR Poetry slam and The Plunge storytelling events.
The menu changes seasonally but Mr Rohmursanto said his current go-to menu item was the eggs Benedict.
The dish is served with speck ham, chilli jam and horseradish hollandaise, wilted greens and soft poached eggs.
“The last thing to think about is whether you want to share it or not,” he said.
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