Common Ground
The cafe is under new ownership since June 2019 by husband and wife duo, Anthony and Ing. Ing is a qualified pastry chef, so the cafe re-oriented their focus on home-made gourmet pies which is a speciality of Ing, having practised the trade during her many years of experience working in hotels. The pies are made using her own personalised recipe for the crust and all ingredients are fresh, not frozen.
Generous amount of chicken, paired with baby sweet corn and surprisingly tomato, which contrasted the creaminess of the filling. Pastry crust was delicious and exceptionally buttery.
BEEF PIE $8 (without sides)
BEEF PIE $8 (without sides)
The red wine flavour did not really stand out, but overall it was delicious and different than a typical beef pie as it also included potato chunks. I really liked that the base wasn't completely hardened compared to the frozen pies.
HOTCAKES $14.50
The texture was akin to a baked cake, thick and denser. It had a good amount of fruity flavours from the mango and berry compote which also provided moisture, the creamy mascarpone assisted to tone down the sugary sweetness.
Aside from pies they have some traditional brunch dishes, and many other baked goods such as pasties, sausage rolls, slices, tarts which are also made in house. Gluten free items are actually outsourced rather than made in-house, to ensure there are no traces of gluten from their own kitchen.
Although for Australian culture we are accustomed to the super cheap pies in the school cafeteria, gas stations, I highly recommend giving these ones a fair go.
The higher price point reflects the deliciousness and higher quality.
The coffee is also super duper delicious!
I rate this experience: 4/5
Common Ground
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