Cute as a button, Le Vintage Boutique Cafe transforms a rather ordinary corner store into a chic little boutique hybrid business. Whether you want to pick up staple food items such as bread and milk, coffee or the morning’s paper, or stop for a meal with friends, if you live on the western side of the highway, Le Vintage is worth a stop on your way home.
After being taken over two years ago by partners Nick and Joel, business has boomed because of the guys’ sunny attitude.
“Food and coffee are very personal,” Nick tells us. “We cater to locals, not tourists. People factor us into their weekend routine, whether it’s coming out for breakfast with their partner, to walk the dog and have a coffee or to get the paper. We’re on first name basis, we know their kids and grandkids and we continue the story. It’s all about relationship, and that’s what we want to develop.”
With a simple fitout of assorted clocks on the wall, shelving and tables with a range of gifts, personal care items, local gourmet jams and honey, it’s great browsing territory where you’re sure to find something to your liking. With a la carte brekkie and lunch, accompanied by Merlo coffee to go or enjoy in house, there’s also a cabinet of ready to go cakes and slices, including both raw, vegan and gluten-free, all made in house. Brownies are the best sellers, with five varieties for sale.
We visited on a Sunday for breakfast. Our Corn & Zucchini Fritters with field mushrooms were a delightful light dish, given extra zing with a spoonful of corn and mango salsa. The Eggs Anyway lets you choose the sides, in our case chipolata sausages, mushrooms and organic eggs. It’s rustic cooking at the right price; generous with just a touch of posh.
High Tea, $28 pp for a minimum of four people, can be booked ahead as either gluten-free or standard. This would be a great place to have a book club meeting, high tea for a birthday, or even a pre-teen party with sweets, cakes and shakes. The guys also provide catering offsite.
NOTE: This is an updated version of the review first published in 2013.