newstead. now with more!


After a year of kicking it in the Sunshine state, serving up coffee and a tight food menu to our growing crew of beloved locals, we're stoked to roll out a whole lot more from today. More what?


First up. More seating. A lot more at that, almost doubling our previous set up. Thanks to our mates at Luchetti Krelle and Gibson Building Group, on the design and build respectively. We're talking banquette seating and sustainable design elements (read: metal pipe details made from hydraullic manufacturing waste, wallpaper made from upcycled art bags, FSC and PETC certified wood and responsibly harvested and manufactured cork).


Secondly. A new killer dine in menu with more to love (and devour). New additions include Boris Chickpea Cilbir (poached egg, tomato and harissa braised chickpeas, whipped feta labneh, zhoug, chilli oil, sourdough), Grazing Plate (gravlax, lemon and dill kraut, boiled egg, avocado, dill creme fraiche with Agnes 100% rye), and Reservoir Dog (LP’s pork sausage, caramelised onion, smoked ketchup, parmesan, dill pickle). And don't worry - classics faves like The Avo Show and BAE Roll are still rocking. Or if you're in a hurry? You can also grab these classics to go, but onigiri form. Yep, onigiri form - a homage to our Japanese counterparts.


Next up. More coffee. Alongside our Reservoir blend and rotating origins on espresso, Batch brew and the infamous Oat Iced Latte on tap - we're now offering up a three way.... introducing the Origin Three Way Flight featuring a select single origin served 3 ways - filter, espresso and flat white. We're also adding some manual brews to our line up. Hello V60!


And finally, more hours. Now operating 7 days a week (Monday - Friday 6:30am-2:30pm and Saturday 7:00am-2:30pm)


Hope to see ya soon xx

Newstead. Now with more! Newstead. Now with more!