Next month, Yolk Group – the team who brought you Terror Twilight, Convoy, Tinker and Hi Fi – is opening a hybrid cafe-wine bar in the heart of Westgarth Village.
Ophelia promises a more mature daytime offering to its siblings, with a smaller, Euro-inspired menu peppered with seasonal ingredients from local farmers and producers. Think less eggs and more lunch-driven dishes that hero vegetables from Natoora, rotating cold cuts and cheese from Savour and Grace, cured fish, as well as a selection of in-house baked goods.
Ben Argentino, Bec Moore and Kieran Spiteri are completely transforming the former Barry site while respecting the building’s heritage – teaming up with designer Kate Durham on the fit out. Heading up the kitchen is Yolk Group Executive Chef, Dale Kemp, introducing a simple, stripped-back approach to the food, intended to be enjoyed at any time of day. French toast, galettes, tartines and a market plate are just some of the dishes you can expect.
At the heart of the new neighborhood eatery will be an expansive curved bar where morning lattes will transition to midday martinis. The design encourages guests to feel right at home, starring a restored red terrazzo floor that’s complemented by walnut timber furnishings and sage green interiors like velvet banquette seating.
Given High St is also home to Tinker over the hill in Northcote, all three owners have a personal connection to Westgarth and surrounds. Living and working amongst the inner north pocket, they’ve come to know what locals want and anticipate Ophelia is just what they’ve ordered.
“It will be the kind of place where you come for the food and stay for the warm hospitality. Where you can retreat in cosy corners, or graze over a long lunch with friends – something we think the area has been missing,” says Bec.
“We want Ophelia to feel like the friendly neighbour who always has a record playing and bottle opener handy. Where you’re welcome to sit back and do your own thing, but know you’ll be equally well looked after. And while we’re creating a space people can retreat to for breakfast and lunch, it’s also an in-betweener – ideal for snacking, picking, sipping and all the good stuff.”
Reflective of the food offering, round tables dotted across the corner of High St and Barry St will exude a European ambience, perfect for al fresco dining come summer (or winter thanks to quality outdoor heating).
For those who don’t have the liberty to linger, Ophelia will boast premium grab-and-go delights from a deli-style glass cabinet abundant with homemade cakes and sweets, savoury tarts, sandwiches, wholesome salads and artisan bread from Iris Bakery.
The drinks list spans coffee to cocktails, featuring innovative caffeinated creations (hint: miso caramel iced latte), house-made fermented sodas and freshly squeezed juices, as well as a natural wine list that favours local labels.
Ophelia is set to open in late August at the 85 High Street corner site. And while it’ll be a daytime eatery at heart, the intention is to eventually welcome guests from morning until moonlight. Stay tuned.
