A decade-old all-day café in Parap Village, the kind of room Darwin treats as a second kitchen. The breakfast menu runs on native ingredients and house-made parts: pepperberry hollandaise on the eggs benny, cinnamon myrtle yoghurt under the granola, smoky chilli butter, house pastrami in the reuben. Local produce does the rest, from Gotzinger bacon to locally baked focaccia. Campos in the cup, dogs welcome.
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