Evan Lindau isn’t a stranger to the coffee industry, having worked at Allpress, as well his own café Guerrilla Espresso in Footscray. His move to St Kilda has seen him bring the staples of everyday eating, along with specialty coffee, to Fitzroy Street. Staple opened just over a week ago, and sits at the eastern section of the wide boulevard, flanked by office and residential towers, and just walking distance from the St Kilda Junction. It’s already experienced its first fun run, being located on the Melbourne Marathon track, hence the staff are well versed in dealing with hangry folks needing a refuel.  As the name implies, Staple concentrates on the provision of the finest produce; both locally and internationally sourced. Living in the city shouldn’t be a barrier to eating good food, and Staple offers it both on the menu, and also on the shelves. An array of ingredients are available, and pretty soon once they have their liquor license, they will also be serving Charcuterie.

In an effort to share the staple ingredients used in their kitchen, the shelves are stocked with Home Grown Sauce Co Chilean Aji, Free range eggs, old fashioned peanut butter from Ridiculously delicious, Spanish capers, Verrigni’s gold cut pastas, an assortment of Bahen & Co chocolate, dressings, oils, and lots more.

The design of the venue was courtesy of Samantha Eades, whose other hospitality projects include Kong BBQ on Church Street Richmond, and Bomba Bar on Lonsdale Street Melbourne.  It’s evident the space has been crafted to effect the senses, and has a modern vintage feel. The main take away section connects with the dining area via a gorgeous large archway, which is adorned with ‘Tilesofezra Aqua’ Moroccan tiles, laid in a herringbone pattern. Behind the coffee bar are additional herringbone patterned splashback tiles, and timber shelves decorated with ceramics, potted greens, and vintage scales. Polished concrete floors, marble top counters, brass features, dotted greenery, warm lighting, and blonde timber furnishings; all contribute to the warm atmosphere.

Coffee is sourced from Rumble, and Omar Coffee Bird. The white blend is Rumbles “Shadow Boxer”, which is a blend of the naturally processed Brazilian Bom Jesus, and a washed PNG peaberry from the Tungei Estate. It makes for a knock out latte, with sweet caramel and chocolate notes.  Black coffee is made from Omars black blend, which is composed of the Ethiopian washed Tade GG, and the natural Ethiopian Nefas. This makes for a cracker long black, with a rich body, and grape acidity.

A formidable assortment of dishes have been carefully constructed by Evan and the kitchen crew, which provide the staples of any diet. Breakfast includes crumpets with whipped ricotta and real honeycomb; Buttermilk pancakes with lemon sherbet ice cream; Ham hock and pistachio terrine with potato rosti; and the Beef Brisket hash with seeded mustard, fried egg, and horseradish aioli.

Staple lunch options are hearty, and flavour infused. There’s the Meatballs with cumin labne and broad beans on chargrilled bread; Confit Trout Nicoise Salas; Skirt Steak with potato fondant and celeriac remoulade; and daily fresh pasta. A selection of daily vegetarian salads, sandwiches, and sweets are also available at the front display cabinet.

The culmination of good food and specialty coffee, are the fundamentals of life, and the staples of any kitchen.



183 Fitzroy Street

St Kilda VIC 3182

























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