Imagine a place where every time you go there, you feel like somebody's going to give you a big grin and a warm hug and greet you like a friend. Login or signup to continue reading Bec Bowie, with her sparkling blue eyes and magic grin, is that somebody. She's infused that spirit of genuine warmth in her staff and it just spills over to customers at Estabar, a ground floor cafe on Shortland Esplanade across from Newcastle Beach that has become a beacon for Newcastle hospitality at its best.
The menu stand-outs have been there nearly since it opened on November 19, 2004: salmon bruschetta with smoked king salmon, labna, red onion, and dill capers on sourdough; porridge with rolled oats, stewed rhubarb, crunchy granola and brown sugar; a trio of classic sourdough toasties, eggs with macadamia and miso pesto, or a brindal pickle, feta and fresh curry leaf dukkah. The coffee is Single O, the milk from Little Big Dairy. They use 45 kilos of coffee a week, on a busy day they'll make 300 flat whites alone (the most popular order).
After years of not offering almond coffees - because they could not find an environmentally-conscious supplier, they have just taken on almond milk from Mandole Orchards from western NSW, who meets Bowie's standards. Seats on the stools at the open window on the inside offer a view across the road to the beach, where you will find passers-by, surfers and yes, occasionally whales, within sight. But the outside kerbside tables are just as popular on a sunny .
