When Danny Klotz decided to open a second café, after an 11-year ownership of Richmond’s Torch, he didn’t look across town. He chose a suburb he knew and built a business that would complement his existing one.
The Old Barber Shop Café – in a space that belonged to The Barber of Seville – is just five streets away. “It made sense for us to leverage off Torch, so when the space became available, we snapped it up,” he says.
Klotz, who owned city warehouse-located The Metropolitane Café from 1992 to 1999, approached friend and former television set designer Rob Perkins to design and build the interior and pay homage to the café’s past.
Torch is a daily operation with a full kitchen team and a pastry chef trained by Greg Brown, while the new café doesn’t have a kitchen at all. Yet the menu, which Klotz quite aptly describes as “sexy food without being smartarse”, is clever and interesting.
Try the barber’s baked eggs with spinach, mushroom, feta and tomato sugo or the breakfast salad with tomato medley, olives, feta, basil, avocado and poached egg. Service is welcoming and friendly without being invasive.