Sandy Bay cafe worth going giddy over

Freshly baked goods from banana and rhubarb bread to savoury muffins and fresh eggs on toast at this pet-friendly cafe makes it the ideal spot for brunching or lunching. LOOK INSIDE + MENU >>

Recently, my husband caught up with a friend for a coffee. They were meeting at Room for a Pony, in North Hobart. My husband arrived but there was no sign of his friend. Ten minutes and a phone call later, he realised that they’d actually agreed to meet at Giddy Up in Sandy Bay. Nice one, cowboy!

I’m not one to look a gift horse in the mouth and so, when I was in need of a quick lunch last week, I saddled up and headed straight to Giddy Up. Set in a quiet street, this cafe offers up breakfasts, snacks, coffees and lunches seven days a week and does it all with a smile. “I’m really appreciative that so many locals have given us a chance to serve them,” says owner Harry Lee, who took over in December 2019 after moving to Hobart, from Hong Kong, by way of Brisbane. “I think they can feel our love for good service and that we run with a passion.”

Owners of Giddy Up Foodstore, in Sandy Bay, Alfa and Harry Lee love welcoming customers to their store even the four-legged variety. Picture: Zak Simmonds

When I arrive at lunchtime, there are three loaves of freshly baked banana bread and rhubarb and berry butter cake cooling on the bench, and I have a quick chat to the chef about the cabinet of brownies, savoury muffins and mini sticky date pudding cakes that are all housemade. I know how I’ll be finishing my meal!

As I head out to the sunny and heated courtyard, a rogues gallery of hundreds of candid dog photos catches my eye. There’s Mr Rufus, Bob, Crippa, Valerie and Duckie to mention just a few. What’s the story? “We’re dog friendly,” says Lee, who owns a Pomeranian, “and after I bought the business, I got a camera and started taking photos of everyone’s dogs. It’s like a puppy diary and it’s a nice memory for the customers.” The commitment to a dog-friendly environment is highlighted by the presence of two enormous Irish wolfhounds sitting quietly in the courtyard while their owners enjoy lunch.

Giddy Up’s Chilli Jam Eggs which are complemented with a kick of Asian-inspired spice. Picture: Chris Kidd

Other patrons include local business people enjoying a working lunch and groups of friends of all ages.

I’m dining solo today and have ordered the pulled pork burger ($22), secure in the knowledge that no one will be stealing my hand-cut chips. My meal arrives promptly and I appreciate the fact that the burger hasn’t been super-sized and that I won’t have to cancel my dinner plans. The pork is smothered in flavoursome barbecue sauce which contrasts nicely with tangy coleslaw and a slice of fresh green apple.

The chips are more like roasted baby potatoes – of which I heartily approve – and come with a dipping sauce.

Giddy Up’s freshly toasted thick slices of Banana Bread are packed with fruit. Picture: Chris Kidd

Thick, freshly toasted slices of the banana bread and the rhubarb and berry loaf arrive slathered with butter and (apart from the fact that I spied them on the way in) are obviously not from a factory – packed with fruit and boasting a nice, light crumb.

Both would be perfect with a coffee for morning or afternoon tea.

Speaking of coffee, it’s a house-blend created for Giddy Up by Moonah’s Straight Up Roasters and is rich and full of flavour.

If you’re more of a bruncher than a luncher, there are plenty of options. I’m a fan of the Breaky Bowl ($20) which features a kale and quinoa salad topped with maple-roasted pumpkin, crispy (and squeaky) halloumi, avocado and babaganoush. It’s tasty, nutritious and filling, and always sends me out into the day feeling virtuous.

Giddy Up’s Breaky Bowl which features kale and quinoa salad topped with maple-roasted pumpkin and crispy roasted halloumi. Picture Chris Kidd

Standard cafe eggs are also on offer, but I’d recommend the Chilli Jam Eggs ($19) for a kick of Asian-inspired spice in the morning or the Summer Scrambled Eggs ($17) spiked with oyster sauce (sometimes miso), crispy onions and fresh chilli.

“I’m always talking to my chef about doing Asian crossovers with Western food,” Lee says, “and in the future I’d like to open at night a couple of nights a week. We’ve been talking about ginger and pomelo creme brulee.”

That’s still a few months away, but in the meantime Lee and his team are focused on cooking and serving Sandy Bay locals cafe favourites with a few surprises.

The rogues gallery of candid dog photographs at the pet-friendly Sandy Bay cafe Giddy Up. Picture Chris Kidd