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!

 

Goldilocks shortlisted in the 2012 Australian Interior Design Awards!

We're super excited to announce that we have been shortlisted in the 2012 Australian Interior Design Awards! 

Our category, Colour in Commercial Design, features some amazing venues including the magical Kyambura Lodge and the industrial-glam of the John & Peter Canteen.  

Paul Mathis Design was shortlisted for work on both Goldilocks and Firechief. You can view our full entry here. 

Winners will be announced at an awards dinner on April 27th (fingers crossed!).

Introducing Alex Clisby, barista at Goldilocks

Alex Clisby, barista at Goldilocks

Alex is a man who knows coffee. In fact, he just returned from a three-month trip to Europe where he sampled the coffee of Greece, Italy, Spain, Holland, England, France, Germany and the Czech Republic. His verdict? Well, you may be surprised to hear that Alex voted German coffee as #1 – though he diplomatically says that he can only speak for the selected cafes he tried on his travels. If you think another country should take the crown, be sure to let him know!

When he isn’t working the Slayer Espresso machine at Goldilocks, Alex can be found playing drums in his band, The ReFunds. He formed the band with his brothers and they regularly play around Melbourne, for those of you looking to hear some original rock’n’roll music.

Alex has tried most of the dishes at Goldilocks and says his favourite is the pulled pork with fried eggs, Asian salad and herb chilli salsa – one of the unique breakfast options on offer. From the Firechief menu, he recommends the Dorper lamb, with braised saltbush Dorper lamb, goats cheese, toasted almonds, parsley, mint and crushed tomato.

Luckily, Alex is a morning person (it must be hard for baristas who aren’t), so if you’re in need of a smiling face at 8am on a Monday, be sure to drop by and say hello!

Goldilocks in the media

We've been lucky enough to have some wonderful articles about our little cafe appear over the last week. Click the images below to read about Goldilocks in Broadsheet, Epicure (The Age) and Feed Me Melbourne. 

Broadsheet

Epicure at The Age

Feed Me Melbourne

Our Slayer Espresso

Our Slayer Espresso machine

If you follow our Facebook or Twitter, you might have heard us banging on about our Slayer Espresso machine. No, it’s not coffee aimed at metalheads, but rather one of the rarest and most customisable coffee machines in the world.

The Slayer has a lot of features that make it, in our opinion, among the finest coffee machines around. For one, it’s a beautiful piece of design, with low lines, smooth dark wood paddles and a polished stainless steel body. Take a closer look next time you’re at Goldilocks and you’ll see that it’s one impressive-looking apparatus.

The real thing that makes the Slayer so powerful, however, is its ability to allow absolute control of pressure and temperature. It gives our baristas the capacity to change the brew pressure at various points in the coffee-making process – commonly referred to as ‘pressure profiling’. This means our baristas can finetune every coffee shot to highlight the particular flavour characteristics present in the roast. It’s a real treat for any barista to play with pressure in this way as it allows total control over the machine, whether they want to amp the machine up to 8 or 9 bars of pressure for an espresso blend, or tease out the delicate flavours of a single origin roast with a low 3 to 4 bars of pressure.

Slayer machines are made by a small company in Seattle and we're proud to have one in our venue. To learn more about how this amazing machine works, come and speak with our friendly staff, who love a good chat about all things coffee!

The fit out at Goldilocks Cafe

Our colourful wall mural by Rival Revolution 

Our new Slayer Espresso machine

Paul Mathis has been an avid collector of vintage and antique furniture and homewares for many years. He also has a strong environmental concern and it is these two personal loves that have been realised in his design of the interior for Goldilocks Cafe (adjoining to Firechief Pizzeria).

A curated "rummage" through his warehouse treasure trove of wares now adorns the interior and exterior walls, ceilings and other fixtures at Goldilocks.

With these two venues part of a family of six Paul is opening in the late part of 2011/early 2012, each one has inherited family traits - courtesy of recycled materials salvaged during the builds now common to each.  We will leave it to you to work out what these are.  You may also want to visit Henry and the Fox, and the soon to be launched blogs for Akachochin and The Sharing House - both at South Wharf Promenade, Melbourne's new culinary hub.