We walk into Coffee Thyme, a familiar space under new management and immediately notice how much brighter the interior seems now. Light and airy, sunlight streaming in through the ceiling-to-floor windows, as the aroma of roasted coffee and the gentle hiss and whistle of milk being frothed welcomes us.
Only four weeks old, Coffee Thyme provides open seating areas as well as tucked-away private corners. Several bar stools stand at a bench strewn with the day’s newspapers.
Jocelyn, the owner, loves all the natural light filtering in. It enhances the cafe’s bright and modern, yet cosy feel. “I hope different points attract different people. I want everyone to feel at home here,” she says.
Jocelyn is currently creating a Lego wall in the corner nook to entertain youngsters while their parents enjoy a coffee.
Coffee Thyme’s all-day breakfast menu offers a range of classic breakfast fare, some with a little Coffee Thyme twist.
Each dish we order comes out looking impossibly pretty, Instagram-ready.
The French toast heaped with berries, nestles against plump pillows of cream cheese custard and tangy white chocolate and blackberry gel. A smattering of delicate strawberry snow covers the plate. This is the dish that lured us here.
“It’s the best French toast I’ve ever eaten!” my son enthused three weeks ago. I now know what he means. It is rich and filling, yet delicate at the same time. The strawberry snow brings an ethereal quality to the plate.
The Chido Smashed Avocado is a Mexican take on the ever popular smashed avo. Two poached eggs and chunks of Persian fetta sit atop the salsa, soft cubes of avocado and firm tomato chunks. A thick slice of Sourdough toast anchors it all; dollops of Jalapeno mayo and generous dusting of pangrattato finish it off. Chef Nick poached the eggs perfectly.
Our crepe oozes honey lemon mascarpone, amidst an artistic scattering of sweet orange, almond crumble and dark chocolate dust. The salty sweet crunch of the almond crumble took this classic crepe flavour to another level.
The winter porridge is a generous bowl of coconut porridge, mixed berry compote, caramelised pecan and candied apple. Nick plates this vegan dish so delicately. It looks like a little garden and the crunchy element of caramelised pecan brings the texture that keeps your tastebuds wanting more.
Coffee Thyme’s name is a play on words, but the spelling of Thyme lets diners know that the cafe is not just about coffee and breakfast. While their all-day breakfast menu will stay, chef Nick and owner Jocelyn are designing a dinner menu that will launch soon.
Nick will also be creating seasonal one-off specials that Coffee Thyme will advertise on Facebook.
Coffee Thyme values quality and supporting local businesses. They source all their coffee from local provider Red Brick Espresso in Fyshwick and their bread from Braddon’s Sonoma Bakery.
We are so full, but as we get ready to leave, I glance back at the menu and the description of the Beef Burger leaps out at me. There will need to be a next time.
Coffee Thyme looks out at the final Gungahlin light rail stop. 46 Hibberson Street, and is open seven days a week. The kitchen closes at 2, but coffee and pastries are available all afternoon.