Aussie Invasion

Three Cafés Deliver Down-Under Flair

Brekkies lend Aussie flavor to Park City culinary scene.

By Jenny Willden December 8, 2018 Published in the Winter/Spring 2018-19 issue of Park City Magazine

The local breakfast game’s changing and Australians are leading the charge, bringing three brekkies (all-day breakfast cafés) to town in the space of a year. Immerse yourself in the land down under at these hot spots.

Five5eeds

1600 Snow Creek Dr, 435.901.8242

Andrew and Tiffany Percy moved to Park City so their five children could pursue ski racing. Longing for the cuisine and culture of home, they opened this authentically Melbourne café last year. Designed to look and feel like the city’s small, stylish cafés, Five5eeds delivers Aussie staples (hello, avocado toast!) with American flair. From fresh açai bowls to savory waffles, every meal is plated on dishes made by Melbourne potters. And when it comes to coffee, the Percys are serious about quality, testing 12 milk brands in search of the perfect partner for their flown-in Australian beans.

Menu Highlight: Hotcake

More cake than pancake, this photogenic dish is skillet-cooked and topped with flowers, nuts, berries, and lemon-infused mascarpone.

Harvest

820 Park Ave, Ste 101, 435.604.0463

Sydney transplant Emma Worsley also relocated for her children’s ski racing, opening Harvest in a historic outpost near the Town Lift. A pre-ski fueling spot, the Sydney-styled eatery also has a local touch, thanks to regional ingredients and beans from Hugo Coffee Roasters. The communal tables inspire conversation as you consider a pint-size Piccolo Latte or Long Black—that’s Australian for Americano. Be forewarned, Aussie coffees are smaller than US standards and are made to savor.

Menu Highlight: Toasted Paleo Banana Bread

Say “g’day” with this gluten-free treat, served warm with caramelized bananas and honeyed ricotta.

Campos Coffee

1385 Lowell Ave, Ste AC-106, 435.731.8377

Beloved Down Under, Campos chose Park City as the site of its first permanent café outside Australia. The bright, slopeside shop bustles in winter, serving up Aussie coffee creations ranging from creamy flat whites to decadent, ice cream–laden iced coffees. Lighter fare (artisan toasts and granola parfaits) energize hungry skiers. And its American experiment has been successful—Campos recently opened its first US roaster in Utah.