Ginger Brown

BYO $   Hat icon
464 Macquarie Street, South Hobart
03) 6223 3531
Open: Seven days from breakfast to lunch and beyond.

Open for only a few months, Ginger Brown buzzes with the energy of a constant flow of hospitality people, local workmen, mums with kids, retirees and alternates in for a caffeine fix, a chat, a solitary read of the paper or a flip through the fashion and food magazines. In other words, it’s quickly become the go-to and catch-up meeting place for locals, a true suburban cafe.

And, while the coffee is good, the food is even better. As you would expect from a chef who worked with Paul Foreman at Gondwana and Marque 1V, Natalie Frohmader knows a thing or two about quality, seasonality and simple bright flavours.

From an all-day menu thankfully free of the usual cafe clichés, her breakfast trifle of poached rhubarb, house muesli, natural yoghurt with a touch of honey and shaved almonds is up there with Tricycle’s as the best in town.

At lunch this week, a mushroom and gruyere omelette was so perfectly fluffy, melting and seasoned it rendered the side serve of house relish superfluous. While I thought a toasted focaccia with chicken could have benefitted from a more lemony herbal bite to the mayo, one with roast pumpkin, tapenade, spinach and goat cheese on a previous visit was quite delicious, the house-made focaccia itself exceptionally light and crisp.

Then came spring on a plate in a salad of smoked salmon, asparagus cucumber strips, radish and dill and a lovely chocolate, ginger and walnut cake to finish.

Like the slightly funky, bohemian atmosphere of the place itself with old corner lounges, scattered bare tables, a window bench and art, music and event poster decorations, there’s nothing fussy, tizzed up or pretentious about any of the food. It’s simply good cooking of an intelligently thought out and balanced menu.

Combine this with congenial, experienced staff and excellent pricing and I believe the owner, Ben Morton, is on a winner.

Prices range from $5.50 for a variety of organic toast with a selection of spreads to $10 for house beans, fried speck and toast and top out at $15.00 for the smoked salmon salad

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