When compared to the bustling nexuses surrounding Queen Street Mall and Eagle Street Pier, the stretch of George Street near the Supreme and District Courts and Roma Street’s transit hub is a relative daytime hospitality dark spot. That might be changing with the arrival of new coffee and snack spot CUBIC, which recently opened at the base of 420 George. Part convenient grab-and-go caffeinery and part secluded sit-down diner, CUBIC looks to cater not only to the catchment fed up with the daily trek for quality brews, but also as a destination for folks itching to ditch The City’s bustling epicentre, if only for a spell. Although initially enamoured with the idea of running a hole-in-the-wall cafe, CUBIC’s seasoned operator Richard Barthes is now looking to redefine what is achievable within the cafe’s concise 55-sqm site (which was formerly home to Alen’s Espresso). To do this, Richard has conceived of an ultra-contemporary look and feel, enhancing the atmosphere with a design that conveys character as much as style. With the help of iCatchers, Richard has established a Brutalist-inspired aesthetic comprised of concrete composite, oak timber, black metal and spots of greenery. Much of CUBIC’s hidden depth is shielded by a sizeable coffee bar and sandwich cabinet, but slip past the street-facing counter and one will find a cluster of interior seating and an eight-person meeting room at the rear of the venue.
Conscious of CUBIC’s small footprint and limited prep space, Richard has curated an offering that lends itself to expeditious takeaway eating and more measured sit-down munching. Smørrebrød-style open sandwiches are the hero here, with an array of colourful toppings contrasting with the monochrome vibes of the interior. Slabs of sourdough are topped with Moroccan chicken with cucumber and fennel slaw, sage and thyme mushrooms with goats cheese, smoked salmon with ricotta and avocado mousse, and a riff on the Reuben sandwich boasting corned beef, cheese, sauerkraut and beetroot. Fresh pastries are baked on site daily, with a few items repurposed into specialty breakfast items (think brekkie rolls with streaky maple bacon, tomato chutney, mayo, fried egg and cheese, and croissants stuffed with Roma tomato, bocconcini and pesto). Coffee, the all-important nectar, is being supplied by Toby’s Estate, with a Synesso S300 giving each shot a punchy hit across both black and white brews. A rotating selection of single-origin beans are used for CUBIC’s cold-brew and nitro coffee, which is served alongside cold-pressed juices, loose-leaf tea, organic soda and kombucha. Expect the offering to evolve over time as CUBIC draws upon local feedback, but expect all aspects to be delivered in a signature CUBIC style, making this end of George Street worth a visit.
CUBIC is now open to the public. For opening hours and other important details, head to the Stumble Guide.
