Number 328 on the never-ending list of perks that comes with living on the GC is that there’s a list equally as long of cafes for us to frequent any damn well time we please. Okay so technically within daylight hours at least, but by then usually we’re on the hunt for our caffeine to come a little more chilled and shaken over ice with vodka #espressomartiniappreciationclub.

Our insatiable appetite for that v. specific brand of casual-meets-gourmet cafe fare shows no sign of slowing down – y’know, the one that scratches the foodie itch but also you can spontaneously swing by rockin’ your gym gear with your four legged friend in tow?

While we might have previously overlooked Southport’s potential, these days we are officially eating humble pie. Because tucked away in this up-and-coming foodie destination is another noteworthy newcomer, Humble cafe. A hidden gem that everyone in and around the Northern GC needs to get acquainted with stat.

For new owners and newlyweds Sennie Tee and Stanley Lam, combining their respective passions and extensive hospo backgrounds to launch a venture of their very own was a no brainer. Sennie with her previous experience as both head barista and cafe manager, and Stanley most recently as Head Chef in Oi Izakaya as Sous Chef at Elk Espresso. Talk about a dream team.

The name is a nod to their ethos, with the pair believing “no matter how good you are in any industry or any situation, staying humble and kind will take us far,” adding “also I believe staying humble will bring you luck to meet good people”. Spoiler alert: We’ve peeped the menu and it feels like the luck is allll ours, Sennie.

The couple had previously eyed off the potential of this small but mighty location, agreeing it was a shame to see such a cute space sit empty. Perched in a quiet little spot, while Humble might have a small footprint, the cosy space leverages a bright and airy interior to create a warm and welcoming feel. The limited seating will no doubt be some pretty hot real estate, but those who nab a table will be rewarded with a sleepy, sun-soaked brunch spot and some seriously delish fare to feast upon.

Clear your schedule, because Humble cafe is definitely punching above their weight with the menu and we’re about to unpack it even more thoroughly than your bestie’s post date correspondence.

There’s a brunch of dishes that sound so tantalising we’re struggling to even form a shortlist – sweet tooths won’t be able to resist one of the Croffle options, but will have to decide between flavours like Cinnamon apple, PB and Choco brownie.

The Avoloumi – romesco sauce, smashed avocado, grilled halloumi, cucumber tomato salsa, dukkah, radish, multigrain toast is a fresh twist on the brunch staple that is sure to gain a hallou-lot of fans.

If it’s an all-out boujee breakfast you’re in the mood for, both the Chilli crab scrambled egg – blue swimmer crab meat, shallot, scrambled eggs, bird eye chilli, crispy shallot, sriracha kewpie mayo, sourdough toast, and the signature Panko soft shell crab benedict made with deep fried panko soft shell crab, smashed avocado, two slow poached eggs, paprika, chilli hollandaise, slaw, brioche toast are up to the task.

The drinks offering is just as exciting, with some enticing signature options such as the Water lilies drink, made with a combination of purple sweet potato & taro crushed ice, vanilla, full cream milk to tickle your inner foodie – while the extensive  selection of old faithfuls available are every bit as strong.

Like all the coolest of cafes, puppuccino and babyccinos are all on offer so assemble your besties (big and small) and stumble across Humble cafe for your next brunch date.

When: Monday, Wednesday-Friday 7-2, Saturday-Sunday 8-3
Where: 1/9 Nesbit Street, Southport

Words by Kellie Leader.
Images by Mathilde Bouby.

Every once in a blue moon, we get whispers of a newcomer so epic, we can’t say for sure if we’re actually dreaming. Something truly delicious has been baking in Chirn Park, with the impending arrival of a new artisan bakehouse concept, Basque, set to combine two signature specialties: cheesecake and champagne #isthisevenreallife?! Yep, we might have just died and gone to heaven.

There are few sweet treats so universally beloved as the humble cheesecake, with its irresistible allure and ability to send even those curiously dessert-averse individuals weak at the cheese. And when you hear that a newbie is coming to town specialising in not only that, but bubbles too, you know it’s gonna be When Harry Met Sally levels of OMG-good.

A duo that certainly needs no reminding of the sorcery that unmistakable sweet, rich and tangy combo holds are owners Laura and Zachary Guertin. They are thankfully here to reassure us that the dream-like existence of Basque Cheesecake & Champagne is in actual fact, very real #praisebe. The pair are certainly not alone in their view that “there isn’t much on this planet you can’t solve with cheesecake. And anything you can’t solve with cheesecake, you can usually solve with Champagne.”

This hospo super duo are both bringing their respective industry experience to Basque. The kitchen will be headed by Laura, formerly a head pastry chef for 4 years at two hatted restaurant Aubergine in Canberra, in addition to head pastry chef at Rebel Rebel. Zac brought his drinks wizardry to the table to curate the fun and varied selection of bubbles. Having sampled some of his creations at TØKOH we can happily attest to his genius. He spent 10 years behind the bar honing his talent in Canberra hospitality and led the team at award winning whisky bar Molly for 6 years.

“Basque exists to ensure that any truly special occasion is matched by a truly memorable cake”, with its arrival also offering the perfect solution to the age old question: ‘what should I bring?’. The couple adds, “We can help you say congratulations, thank you, sorry, goodbye, happy birthday or welcome”. Though in our humble opinions, ‘just because’ is just as valid, too #lifeisshort #eatthecake.

The locale for the new space was a no brainer for the pair, saying “We fell in love with the community at Chirn Park”, though we have little doubt that feeling will be very mutual indeed. In the ultimate win for both Laura and Zac and lucky locals, “The space was also a bakery beforehand so it came with a massive commercial 4 deck oven ready to go. This was a big drawcard for us being able to move in and start baking.”

The new venue will include intimate seating options both indoors and outdoors on the front deck, welcoming customers to partake in an obligatory slice of that signature cheesecake, or a convenient pit stop to pick up a celebratory cake on their way past. The fit out is every bit as chic as you’d expect, with a boutique feel to match the artisan-style baked goods. Timber herringbone floors frame the light-filled space, complimented by an array of elegant ambient lighting features.

With the venue’s signature sweet originating from Basque Country on the border between Spain and France, the menu offers a taste of the best of both worlds countries, with a Spanish Cheesecake and French Champagne selection.

To complement will be a rotating selection of sweet treats, batch brew and cold brew coffee, as well as a variety of gift pack options to suit every occasion.

Officially redefining (or forever ruining) the standard coffee catch-up with the gal pals, the most notable highlights will of course be that signature Basque cheesecake in addition to Champagne & sparkling wines available by the bottle.

The couple has worked hard to curate a “fun selection of bubbles across a few styles that we hope will cater to all taste palettes and budgets. Everything from Australian Pet Nat & Prosecco, Spanish Cava and of course a variety of French Champagnes including some of the big houses and some independent grower Champagnes.”

We’re not sure which part we’re most excited for, but it doesn’t matter bc we can have our champas and cake (and eat it too, obvs). But for now, our cravings remain well and truly off the Richter scale.

Where: 33b Musgrave Avenue, Chirn Park
When: Wednesday – Thursday 10-4, Friday & Saturday 10-6 (Sundays at HOTA Markets)

Words by Kellie Leader.
Images by Mathilde Bouby.