In between the houses, primary schools and football fields of Camberwell, there sits a cafe serving up specialty brews and indulgent meals with a touch of home. Dish & Spoon caters for the families, students and suburban dwellers of the east, ensuring that no-one has to go without a coffee and delicious breakfast.
Dish & Spoon is the brainchild of Elianne and Francesco Sgro, who dreamed of a vibrant and atmospheric cafe that was community focused and provided restaurant-quality service. With previous experience at Elianne’s family restaurant, Dunyazad, and Francesco’s Italian heritage, they were well-placed to do this, creating a venue where the community could convene over a coffee pre-work, after the school drop off and during the day.
The couple are self-confessed coffee geeks, driven to learn everything there is to know about the qualities and methods of achieving the most flavoursome coffee possible. Dish & Spoon’s Head Barista, Frazer Cole, is just as passionate about the humble bean and is often found brewing up a cup of Campos coffee whilst sipping on a double espresso and chatting with the string of regulars. Campos’ Superior Blend is the house blend, chosen by Elianne and Francesco for its beautiful simplicity and award-winning quality. The blend has sweet, fruity flavours with hints of caramels and chocolates and consists of beans sourced directly from farms across Africa, South and Central America.
The Campos connection doesn’t stop there. The roaster’s Dark City blend is also on offer, the perfect pick for those who prefer their coffee to be a little more chocolate-forward. Finally, there’s often a seasonal single origin in the grinders, providing something new for the collection of regulars. Aside from the traditional coffee orders, the team of experienced baristas also offer filtered cold drip and batch brew styles for you to enjoy.
Whilst traditional breakfast favourites feature on the menu, Elianne and Francesco have also added unique flavours inspired by their experience and heritage. Head Chef, Ryo Kitahara, transforms ingredients from Noisette, Marchetti Small Goods, and Frankies Eggs into dishes that feature both Middle Eastern and Asian touches.
Buttermilk pancakes are served with rosewater berries, choc-mint crumble, Persian fairy floss and Amoura vanilla bean ice cream, while the vegan breakfast includes gluten-free Precinct bread, house-made hummus and tabouleh, spiced popcorn tofu, curry-pickled cauliflower and avocado with walnut and mint mash.
The menu runs all day, so lunch options are available early on – avoid going hungry with the D&S beef burger, served with Angus beef, American aged cheddar, bacon, house-made relish and aioli on a brioche bun.
Whether it be brunch with friends, after-school milkshakes or just stopping by for a coffee on the go, Dish & Spoon has you covered for breakfast, brunch and lunch all week long.