This awesome little hole in the wall coffee and food outlet, positioned at the bottom of the ramp that leads up to platform 1 of Victoria Park train station, is humble yet incredible.
The venue’s head Chef Josh Clark has a vision to put out easy to eat, sensibly priced but very tasty food. His take on the Vietnamese pork roll ($7) is delicious consisting of pork that has been marinated for 48 hours in a Chinese master stock, Vietnamese slaw with this tang mellowed out by Clark’s own liver pate.
Likewise the coffee served from the window is smarter than your average bear’s being an Ona speciality direct trade coffee that is exceptionally balanced with head barista Chris Graham raving about its balance, flavour profile, zero stringency and medium viscosity – coffees are $3.50 or $4.50.
