Anthony Iannelli and Scott Brewer (part of the crew behind Canberra’s hatted venue Terra) have opened Recess Coffee, a new café and roaster in the Griffith Shops precinct.
With Head Chef Vance Arellano (formerly of Silo bakery), the team devised a menu that reads as a who’s-who of perfectly-executed staple brekky items. Think toast with preserves, pancakes with butter and maple syrup, and banana bread – along with old favourites updated with new twists, like the eggs benedict with saffron hollandaise.
Brewer has taken it upon himself to source and roast the beans in Canberra, ensuring the quality of the supply. Working in hospitality since he was a teenager, Brewer joined Terra as a manager, before learning about coffee roasting at Barrio.
“We source according to what we love,” says Brewer, “which means seasonal, washed coffee, clean and easy to drink. Plus, the occasional showstopping microlot to keep things interesting.”
Hot beverages, house-made smoothies and cold pressed juices are also available, alongside beer and local or natural wine during lunch service.
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“Recess will be a culmination of what we think makes a truly great café,” says Iannelli.
Apart from focussing on high quality food and coffee, Iannelli says service is crucial to the café’s success.
“You won’t find any QR codes here. Instead, we’ll be going back to the days of table service – giving diners the attentive and friendly experience they deserve,” says Ianelli.
What you will find is a designer fit-out, executed by MyMyMy Architecture and Ianelli’s wife, Kristin. The palette is subtle and natural, with timber, fluted glass and stainless-steel accents mirroring the high-quality simplicity of the menu.
Tasmanian producer Pitt & Giblin crafted the venue’s speakers and consulted with the architects on the venue’s acoustics to ensure premium audio.
The café also features a retail section, where patrons can pick up merch or some of Brewer’s locally roasted beans.
Iannelli launched the fruit shop and butchery The Food Forum in 2014, drawing on his third-generation heritage as a fruiterer. He opened the doors to Terra with business partner and chef Sungyeol Son in 2018.
“As with Terra, I’m committed to sourcing the best possible suppliers and network contacts to ensure only the best produce hits the plate here at Recess,” says Iannelli.
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