Owners Aykut and Tony are incredibly humble about the success of their quirky cafe in Parramatta. Circa Espresso started out as a small cafe in an alleyway, wanting to prove that the West has something to offer to Sydney. And they sure showed us – Circa cleaned up at the Good Cafe Guide 2013, where they won Best Cafe and were awarded Three Cups. As Western suburb locals, Tony and Aykut are bringing quality to Parramatta, with a menu that features 5 Senses coffee, Tea Craft and Brasserie Bread.
Head chef Reko is bringing it back to basics with home-style dishes that’re healthy and inspired by world food. Reko wants the food to be easy to eat, consistent and well-executed. And when you step foot into the cafe, he’s welcoming you into his home with open arms. A chef by day and a DJ by night, Reko is a good-humoured man of many talents. Once I start snapping photos of him in the kitchen, he playfully exclaims ‘Hair! Make-up please!’
Reko cooks me up signature dishes to try, and they’re all kinds of delicious. The baked eggs are bursting with punchy spices, thanks to slices of sujuk, Danish fetta, diced tomato and a bit of chilli. The pan of baked eggs is served with Brasserie Bread quinoa and soya sourdough toast.
Circa is well-known for the Ottoman eggs – a gorgeous plate of poached free range eggs on a bed of crumbed eggplant, garlic labne, and topped with burnt chili and sage. The dish is served with a toasted and buttered slice of Brasserie Bread seeded baguette. Reko explains that the crumbed eggplant is a different take on babaganoush, giving the dish that extra crunch. Delicious.
For dessert or afternoon tea, bask in the glory of Brasserie Bread iced coconut teacakes with your favourite coffee or tea!
21 Wentworth St, Parramatta
Mon to Fri 7am – 4pm