First Look: East Row Specialty Coffee

Posted on 3 November, 2020

A once seemingly run-down Sydney Building is slowly being brought back to life with a string of new hospitality venues.

The newest kid on the block? East Row—a specialty coffee house serving up a sophisticated menu with expertly made ONA Coffee in a refreshed, contemporary space.

A venture between friends Michelle Xue and Head Chef Yokas Wu, East Row hopes to bring locals back to the heart of the city.

Once famous for housing London Burgers and Beers, in recent times this particular site has felt somewhat abandoned, along with other many other parts of the Sydney Building.

But following on from the launch of Verity Lane Market less than two weeks ago, it seems the area is back on the rise.

“We’ve given the cafe an entire overhaul with a fit-out that is chic, sophisticated and a touch industrial, and is an absolute pleasure to be in,” says Michelle Xue.

“We feel very excited to be contributing to the revitalisation of this area, which will hopefully see Canberrans flocking back to its original centre.”

A collaboration between Unison Interiors and Lekkier Hospitality Interiors, the space is completely unrecognisable, combining raw concrete, exposed brick and timber, with the classic arches behind the counter synonymous with the iconic Sydney building.

The kitchen is headed up by chef and co-owner Yokas Wu, who combines refined cooking techniques with all-time classic breakfast and lunch options.

He’s created a menu that’s a totally unique experience, throwing classics on their head, in ways people have never encountered before.

“These dishes are an adventure for customers, from the moment the plate hits their table to their very last bite,” says Yokas.

“The pork benedict, for example, isn’t just your regular eggs benny. It’s succulent pulled pork shoulder with poached eggs, hollandaise, crispy kale, chickpea and paprika dukkah and pickled cucumber on white sourdough.”

All up there are nine breakfast and six lunch dishes, which look to tantalize the taste buds, even when you’re simply reading them from the menu.

Think beetroot salmon gravlax, served with lemonade espuma, sumac cucumber and lime salsa, dark rye crouton and pomegranate and feta salad, finished with a touch of kale dust.

Or Donut French Toast with seasonal berry compote, caramelized banana, lemon mousse, blood orange gel, almond praline, peanut butter snow. Magical.

And when you can wash it down with an ONA award-winning speciality coffee…what are you waiting for?

Photography: Ashley St George / Pew Pew Studio