Segue from a lazy brekkie of creamy scrambled eggs with avruga caviar to a relaxed lunch of baby beetroot, black quinoa and goat’s curd salad, and a hearty dinner of smoked fish pie. Or settle on the shady, breezy verandah and enjoy coffee and house-made cakes while the kids play on the lawn. In the heritage building with lofty ceilings, chef Brock Coffey cures his own bacon, coppa, pastrami and speck, smokes fish, and makes his own creme fraiche, mascarpone and butter. It’s a standard of cooking and care that places it among Sydney’s best suburban cafes.