Coffee lovers must be having it good these days judging by the sheer number of artisan roasters jostling among cafe and restaurant strips in urban neighbourhoods.
I am not a regular coffee drinker but Mysaucepan reckons two boutique roasters which we have visited in Sydney do a pretty good cuppa. Thankfully for me, these roasters operate cafes at the premises and thus far, the food they serve seems to match the skill of their baristas.
Today, we are checking out yet another another artisan roaster located within a stone throw of Claremont Quarter in Claremont, a suburb approximately 10km east of Perth CBD along the Sterling Highway.
Typika Artisan Roasters occupy a fairly large space so seating areas are spacious with both indoor and a semi-outdoor area bathed with natural light.
A wall of basil, thyme, oregano, mint and coriander along the patio is beckoning freshness on the menu.
The decor is casual yet stylish and the breakfast menu boasts some interesting options.
Rolled oats porridge, muesli, fresh fruit salads and yoghurt will entice the health-conscious while bacon & eggs on toast, French toast, eggs Benedict or Florentine, mushroom crepes, pastries and even murtabak offer a bit more for those looking for a bit of decadence.
The lunch menu seems exciting with seafood options – fish and chips, flamed ocean trout, scallops and lemon pepper squid.
Pulled pork, beef and pork ribs, wagyu beef burgers, crisp-skinned chicken and roast duck round up what looks like short and precise menu that has every base covered.
The BBQ pork ribs have been slow sous vide for 14 hours and then charred with a house-made barbeque.
A green apple slaw with purple cabbage, roasted pine nuts and black sesame seeds is a clever combination to cut some sweetness for the ribs.
Generously lathered with the thick house-made barbeque sauce, these ribs taste every bit as good as it looks because the effort of twice-cooked ribs done properly will never go unnoticed.
The meat is succulent and falling off the bone. The only polite way to eat this chunk of meat is with my fingers and I can assure you it is lip-smacking good.
A generous serve of hand-cut frits are lightly spiced with chilli, pepper and salt. The edges are crisp and crunchy while the insides are soft and creamy. How else would you like your chips?
The open kitchen provides some theatrics if your table is close enough. The restaurant is fairly busy this lunch time but a couple of chefs seem to be all it takes to have everything under control.
Israeli or Jerusalem couscous is mildly flavoured and springy in texture. ‘Shaved squid’, if anyone more than a trained chef would notice, only adds a bit more springy bite but hardly any flavour and small pieces of broccoli seem to be there to make up the numbers.
Roast duck or crispy-skinned chicken from the menu instead of squid in my opinion, would make more sense let alone more flavour.
Smoky florets of ocean trout flamed with a blow torch combine well with a blood orange, cherry radish and fennel salad.
Uncoil these ocean trout florets and it is still raw inside, obviously a clever idea for a non-Japanese restaurant to put sashimi on its menu without being branded Japanese.
Sashimi or otherwise, wasabi is not required. Perhaps just a pinch of salt on the fish and orange wedge to bring out the flavours.
The craze for wooden serving boards have clearly caught on at Typika. Each of our mains is plated, or wooden boarded I should say on a thick slab of treated oak.
Caramelized beef ribs are cooked in coconut milk and spices and are tender and yielding. A coconut salad of lettuce leaves is sprinkled with fresh desiccated coconut flakes. Flavours are good although the coconut theme of this dish can be toned down a little.
I can do without the sweet dipping sauce to savour more beefy flavours.
Having lunch at an artisan coffee roaster mean I should at least decide for myself if the coffee is worth fussing over.
A medium macchiato has a little more milk than a regular mac although I have never come across different sizes for macchiato in Sydney. The coffee aromas pack a punch and coffee lovers will not be disappointed.
The roasting facility is located next to the kitchen for all to see. Unfortunately, the roasters might be on a break as I was hoping the get a few more whiffs of fragrant coffee aromas.
By about 1pm, the restaurant is getting busy just as we are finishing our lunch.
I can see why this place is popular – the food is well-executed and thought has gone into the menu with interesting options for both breakfast and lunch.
Typika’s fresh coffee at $40 per kilogram is more expensive than some leading brands in the market.
Apart from coffee, Typika stocks products from other local artisans.
But whether you are a coffee or food lover, Typika appears to tick the boxes in both areas.
So dear readers, do you drink coffee and if so, what is your favourite brand of coffee?
Typika Artisan Roasters
331 Sterling Highway, Claremont
Tel: +608 9284 6088
Opening hours: 7 days breakfast and lunch from 7am – 4pm