Yolk Group has opened the doors on Ophelia, a hybrid café-wine bar in the former Barry site on Westgarth’s High Street.
Co-directors Ben Argentino, Bec Moore, and Kieran Spiteri (Terror Twilight, Convoy, Tinker, and HiFi) saw the opportunity to open a daytime dining venue that opens with coffee and closes with cocktails – without forgetting the group’s signature record selection.
“We want Ophelia to feel like the warm neighbour who always has a record playing and bottle opener handy,” says Spiteri.
The fitout is warm and bright, with speckled red terrazzo floors, a curved bar, and an impressive wall of records. A range of booths, banquette and alfresco seating allows for varied moods within the venue.
Group Executive Chef Dale Kemp reunited with former Terror Twilight Head Chef Emma Kaye to create the seasonal menu. Breakfast highlights include a savoury galette with zucchini, ricotta, rocket pepita pesto, and Aleppo pepper; and a strapolska sausage served with mustard-braised cabbage, relish, pickled wildwood fennel, and a fried egg.
From 11am, the menu expands to include a deli plate of pickles, cheese, and cold cuts from Savour and Grace; a Barramundi rillette with rye toast, smoked mustard, and bread and butter pickles; and a panko chicken thigh with caper honey mustard, radicchio, endive, Manchego, and charred leek salt.
“Ophelia boasts a smaller, produce-driven menu that’s peppered with local suppliers. We’re encouraging people to ‘rise and dine’ and take an approach to daytime eating they may otherwise reserve for nights. To journey through the menu by exploring dishes designed to share,” says Kemp.
The breakfast and lunch menus are accompanied by a selection of countertop ready-made pastries, sandwiches, and salads.
Coffee, local and biodynamic wines, house-carbonated sodas, and cocktails grace the drinks menu. Cocktails are served all day long.
Currently, Ophelia is open 7am to 4pm daily, although the group plans to introduce a night-time offering come summer.
