Space Kitchen opened several months ago, and I've been itching to get down to Canberra to try it after seeing all the amazing dishes on social media. The cafe is housed in the mammoth Skypark building.
The venue itself is light filled, spacious and industrial. It's a casual cafe, with a order at the counter system which works well.
Space Kitchen is the second venture by Rick De Marco, the master behind the sweet creations at Ricardo's in Jamison. Even though there is a stunning display of cakes here too, the focus is on the creative all day breakfast menu.
|Space Kitchen menu|
It's a hard decision when faced with such a tempting array of dishes on the menu.
As always, I check out the sweets first and make a mental note of what I'd like to order for afternoon tea later. Priorities.
A tasty mix of corn, zucchini and haloumi fritters, poached eggs, feta harrisa yoghurt, beetroot hummus and corn cous cous.
Loved the presentation of this dish! A pulled pork croquette on a stuck made to look like a Gaytime ice cream, served with poached eggs, beetroot hollandaise, pork crackling brioche crumble and pea puree.
The pulled pork was so tender, and the eggs were perfectly poached. There were also small pieces of delicious pork crackling throughout.
|Cucumber, pineapple and elderflower juice|
Space Kitchen also has a freshly squeezed juice and shakes menu worth trying out. My cucumber, pineapple and elderflower juice is super refreshing.
|Pineapple jelly, coconut mousse, mango and passionfruit curd & coconut crumble|
Being a total glutton, I come back later on in the day for a pot of tea and dessert. I pick the dessert that looks like tropical summer in a jar - the tart pineapple jelly is a great contrast for the sweet coconut mousse and crumble.
Overall, I was very impressed with the menu at Space Kitchen - all the dishes we tried were excellent.