Feature image via The Banksia Tree Cafe.
“Our thing is all day brunch,” says Fabian Folghera. “Local, seasonal, sustainable, all day brunch.”
Folghera, former sous-chef at Press* Food and Wine, and wife Halie, are the proud owners of new joint, The Banksia Tree Café. Located in Port Adelaide, the contemporary brunch spot focusses on seasonal, South Australian produce and prioritises sustainability.
“Sourcing locally really reduces the environmental impact,” says Folghera. “We’re stocking Monastery Coffee, Naracoorte beef, and Finniss eggs. I think we’re also the first café in Australia to be using Kangaroo Island Oats.”
All wine and beer served is made in SA, featuring the likes of Pirate Life, Big Shed, and Paxton. The menu will change with the seasons, but Folghera’s current item of choice is the XO Crab. Accompanied by an XO sauce and free-range eggs, and served on red-gum, wood grilled sourdough with house-made smoked hummus, this is the stuff of brunch dreams. The rest of the menu follows suit.
“Yes, we definitely have an avo toast,” laughs Folghera when I ask. “Our take includes crispy prosciutto and lemon myrtle feta.”
Along with the utilisation of seasonal produce, The Banksia Tree’s food and coffee waste is composted locally.
“Our goal is to be zero waste by 2020,” says Folghera.
Folghera tells me the café is also registered with Trashless Takeaway. Guests can bring in their own cup, container, or even plate to take back to the office.
“It’s important to us that we preserve the country that our produce is coming from,” finishes Folghera.
You can find The Banksia Tree Cafe at 147 St Vincent Street, Port Adelaide, South Australia
More info here.