Veneziano Coffee Richmond has the Penfolds Grange of coffee
Melbourne has some of the best coffee in the world, but there’s one cafe that’s selling premium blends by the tasting board — akin to the Penfolds Grange of wine. Here’s where you can try it.
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Veneziano Coffee Roasters is no stranger to Melbourne’s cafe scene.
Founders Craig Dickson and Rocky Veneziano have been in the wholesale coffee game for 16 years, but in 2015 the pair grouped their entities — a roasters, warehouse, espresso bar and office — under the one roof in Richmond’s old Mitre 10 building.
The River St warehouse may be familiar to some, with the first season of The Block filmed on site.
CAFE WHERE INDULGING IS GUILT FREE
TREND CHANGES WAY YOU DRINK COFFEE
After relocating the boys wanted to open a cafe but after four years of finessing the other arms of their business, Veneziano Coffee Richmond opened last August. Ex-Dinner by Heston and Union Dining chef Kai Kai Yan is at the helm of the approachable all-day menu, which is chock-full of your brunch favourites.
FOOD
The food does not come second nature at this roasters. The seasonal menu caters for those craving smashed avocado on toast or pancakes, but also has a space for a wagyu burger with chips or pan-seared barramundi. We slide into the cafe midmorning Sunday, so brunch was at the forefront of our minds. A waiter warns the signature River St benedict ($22), is a small portion, but don’t let that sway you off ordering one of the cafe’s bestsellers. Think two-perfectly poached eggs, propped next to a crunchy, golden hashbrown rectangle, topped with fluffy white ricotta, mustard hollandaise and a dusting of dill.
Marry that with delicate layers of smoked salmon and you’re onto a cracker dish. You’ll want to lick the plate clean of that hollandaise. The chilli scramble ($18) is also a top dish — another popular choice with the locals — and comes with a smoky chorizo crumb, crispy sage and two slices of sourdough. There’s an underlying heat to this dish, overshadowing the usually bold chorizo. Add a pinch of sea salt to finish it off.
DRINK
Coffee is Veneziano’s game and they’ve knocked it out of the park with their treatment of styles. The Reserve Flight ($20) promises three premium blends, three ways — milk based, espresso and filter. When we visited, we’re served two blends due to availability. Helpful tasting cards give the unassuming coffee drinker an idea of what to expect.
The Colombia La Palma and El Tucan Lot 197 blend served with milk is a delight — it tastes like strawberries and cream. The espresso of the same name, grown on lot 187, packs a clean, citrus punch — lime, watermelon, stewed fruits and ganache. Not a coffee drinker? There’s plenty of tea, including single estate blends, cordial pitchers and flavoured tonic waters.
SERVICE
Staff are friendly and honest about the wait ahead of us to get a seat. We’re told about 15-20 minutes but ushered to a counter seat after 10 minutes. Orders are taken promptly, with coffees arriving soon after. A young waiter recommends the big sellers on the menu (wagyu burger and avo on toast), but veer off course to find some real winners.
X FACTOR
The expansive warehouse with sleek concrete floors, elements of white paint and plenty of indoor greenery gives the space a modern touch. There’s always something (or someone) to look at. The tall windows let you peek inside where the roasting magic happens, while the U-shaped booths and communal tables make for great people-watching.
BANG FOR YOUR BUCK
The pricing is varied, but hovers around the $18-22 mark for a dish. All coffee is reasonably priced at $4 for milk-based and espresso. The Barista Breakfast tasting board is good value at $12 for three styles. While the Reserve Flight will set you back $20 for three coffees, about $6.6 per drink, Mr Dickson says the quality of the rare coffee is akin to the Penfolds Grange of wine.
VERDICT
Great brew will lure any Melbourne coffee connoisseur to Veneziano, but it’s the refined menu with plenty of tasting offerings, in a well-oiled business that’ll have you coming back for more.
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