Bow Tie Tuesday!

Bow Tie Tuesday is a phenomenon that is taking Camberwell by storm!  

Here our lovely manager Clare Davidson, leads her team to have a little fun in the Goldi cafe and add a little bit of class!

Come & visit Clare and the team, have some brunch, lunch or your sweet treat and if it's on a Tuesday - why not even wear your own bow tie?!?! 

CoffeeHead & Goldilocks Cafe team up!

We've changed our coffee beans to CoffeeHead's Coffee1961 roast.

Described by CoffeeHead's roaster, Alan Chan as "Super Smooth, Super Balanced, Super Dooper".  

The roast comprises of Asian, Central American and African beans and the blend is complex, sweet and satisfying.

Designed for both espresso and milk in mind, Coffee1961 has peach-like sweetness, buttery mouthfeel and a smooth clean finish. In milk it shines with full-bodied sweetness and a smooth lingering cocoa aftertaste.

Like CoffeeHead on Railway Parade in Camberwell, CoffeeHead's Coffee1961 beans can be bought instore at Goldilocks Cafe as well as from CoffeeHead's own online store - www.coffeehead.com.au.

Eggs benedict - a breakfast classic!

It's a breakfast classic and we love it - eggs benedict. Ours are 62.5c sous vide eggs benedict on sourdough toast with double smoked ham, spinach and brown butter hollandaise. $13.5

Feeling hungry?!

Weekly specials!

Have any of our weekly specials caught your eye - or made your stomach rumble?!

Breakfast, anyone?

We've recently updated our menu and thought we'd share with you a few of the tasty dishes.

Paul Mathis calls this one the 'rockstar' of the menu - Regular poached eggs with ocean trout, butter milk blini, adelaide hills goats curd and beetroot relish - $14.5

Fried eggs with za’atar crusted salmon, labneh and watercress salad on sourdough toast - $14.

If you're feeling super hungry tuck into Jupiter’s big breakfast: eggs your way with grilled pancetta, field mushrooms, roasted tomato, spinach, crumbed feta and basil pesto - $18.5

Introducing Samuel Macbeth - waiter at Goldilocks and Firechief

Sam Macbeth, waiter at Goldilocks and Firechief

Samuel may be a youthful 21 but he's already a veteran in hospitality, having started working at the age of 14 as a café assistant on the Gold Coast. His passion for dance brought him to Melbourne a few months ago and when he is not effortlessly weaving between tables with pizzas piled high he is studying ballet at the National Ballet Theatre and one day hopes to make it to New York.

As a dancer Samuel needs to make sure he refuels and Firechief and Goldilocks certainly sate his appetite. Having worked his way around the menu, Samuel’s predilection for ‘hot stuff’ means he has zoned in on a couple of favourites.

The friarielli pizza consisting of pork sausage, rapé, fior di latter, parmigiano, basil, chillis and extra virgin olive oil is a go-to as is Goldilocks’ baked eggs in a spicy paprika capsicum sauce.

When it comes to pizzas, Samuel is quite the expert. A Macbeth family tradition is a pizza competition and Samuel’s specialty is the Hawaiian as ‘it’s all about the pineapple’. After much in-depth analysis Samuel has concluded that Firechief’s version ‘doesn’t even compare to his’, not because his is superior, but because Firechief’s surpasses his on all levels. Perhaps a Hawaiian-pizza-off is in order?

Melbourne Food Files reviews Goldilocks

The Melbourne Food Files wandered down the laneway and stumbled across Goldilocks. Read her thoughts here!