Italian Influences Are Laced Throughout Genovese Coffee House
Photos by Vaida Savickaite
A New Cafe in a Converted Alexandria Warehouse. From a 50-year-old family-owned coffee company that helped pioneer the Australian coffee scene, it’s doing $2 espressos on the go, as well as Italian pastries (like mini hazelnut bombolone and citrusy ricotta-stuffed sfogliatelle) and fresh panini sandwiches filled with freshly sliced cured meats.
Adam Genovese knows a thing or two about coffee. The eponymous business his grandfather founded has been roasting beans in Melbourne since 1970 – but it’s chosen to open Genovese Coffee House, its first hospitality venue, in Sydney’s Alexandria.
“We’re all about creating the feeling of an Italian espresso bar, serving deli-style food. We love the space and the local community, and our goal is to broaden awareness of our coffee within Sydney,” Genovese tells Broadsheet.
Located in an artfully converted warehouse in industrial Alexandria, Genovese Coffee House was designed to feel intimate and cosy, with Italian influences laced throughout. Designers Alexander & Co wanted to celebrate the history of the Genovese family – founder Alfio Genovese arrived in Australia from Italy in 1950 – enveloping the venue in warm, earthy tones, exposed brick and wood accents. It’s outfitted with chic ’70s-inspired furniture, including a special cabinet designed to display the family’s collection of antique coffee equipment.
Naturally, most of the space is dedicated to coffee. One of several espresso machines sits opposite a large communal table, with plans to use it for public cupping sessions, home barista courses and alternate brewing courses in the near future. The main entrance leads to a stand-up espresso bar, reminiscent of those found in the streets of Italy, offering $2 ’spros on the go. They’re perfectly paired with a rotating selection of Italian delicacies baked in-house – mini hazelnut bombolone, crumbly biscotti, citrusy ricotta-stuffed sfogliatelle and oozy cannoli. The cafe menu has a range of panini sandwiches, pressed focaccia sandwiches, and deli plates (available on weekends) piled with burrata, house-cured meats and pickles.
“I have these memories as a child of my father delivering coffee, and we would be offered fresh panino at the restaurants. The meat is served straight off the slicer in fresh bread and tastes absolutely delicious” says Genovese. “My personal favourites on the menu are the spinach, mushroom and egg bruschetta, the melanzane [eggplant] pesto, roasted mushroom and smoked mozzarella panino, followed by a slice of ciambellone [an Italian-style teacake] – with an espresso, of course”.
Adam’s plan over the next few months is to have Genovese Coffee House evolve from a cafe to an all-day space where curious diners can wander in late and enjoy aperitivo hour, along with a selection of simple pastas, deli plates and more.
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