105-107 White St, Mordialloc, Victoria, Australia
03 9021 8980
Hendriks brings a bright slice of designer paradise to the otherwise industrial suburb of Mordialloc. Locals, Lee and Chloe Eman, set out to provide kick-ass customer service, serious eats and expertly brewed coffee in a space that wouldn’t look out of place north of the city.
The airy, open space with fresh white walls, sharp black accents and pale timber touches is actually a converted 1950s carpet factory. The stunning design is, in part, thanks to Chloe, who is also the creative director at Inky Co., a Melbourne-based wrappingpaper manufacturer. Before opening, she enlisted some help from her father, Harry, for the extensive bespoke woodwork and finishing touches.
As both Business Manager and Head Barista, Lee boasts almost a decade of experience with specialty coffee. He spent time behind the machine at Bentleigh’s Merchant’s Guild, plus a stint as manager at Limoncello in Sandringham before deciding it was time to open his own cafe.
Coffee is mainly sourced from Omar and the Marvellous Coffee Bird, which provides a custom Hendriks house blend for milk coffees, made with a combination of beans from Ethiopia, Sumatra and Brazil. It also supplies an array of rotating single origin beans from all over the world.
In addition to milk coffees and espresso, Hendriks offers several alternative brewing methods. When it comes to cold brew the coconut rendition is a must try, but there’s also a rotating single origin batch brew from the Moccamaster for you to try. Those not so into coffee are well and truly covered with Matcha Maiden green tea powder lattes, Golden Grind turmeric blend lattes and Prana Chai.
Hendriks maintains a strong focus on local suppliers and produce as well as ethical trade, and the menu is frequently updated to reflect only the freshest, most seasonal produce. Head Chef, Russell Kingston, leads a winning all-day menu, featuring an appropriately Melbourne balance of super healthy and wholly indulgent dishes.
You’ll find a zesty summer chia pudding with beetroot, green apple, cucumber, lime and mint; potato and parmesan hash with two poached eggs, mushroom duxelle and sage hollandaise; and frozen rhubarb and yoghurt parfait with granola, orange gel, summer fruits and house-made cereal milk.
But, trust us, the pulled pork po’boy is a must, served in a crusty baguette dressed with house slaw, pickles and chipotle aioli.
Lee and Chloe’s vision has become a reality – their passions for specialty coffee and design have transformed a former factory into an urban sanctuary in the heart of Mordialloc.