Crompton

Toast. Good toast.
Thanks for your time…
Seriously though… There’s good variety in the seasonal slices from hummus with cucumber and chilli flakes, beef with pickle and cheese, through to not so savoury ones like banana with honeycomb crackle.
Coffees is roasted by seven seeds and has been on the mark each time I’ve been in. Staff are always courteous and polite.
As the weather gets warmer there’s a casual outdoor section too. Try it out!

Artisan gourmet toast + delicious coffee + some of the friendliest service I’ve encountered = winner for Crompton!
I couldn’t decide which toast to order so decided to start at the top of the menu and work my way down on following visits. So on this occasion I had the avocado from the seasonal menu.
It was good. Not outstanding, but good. Bread was tasty and the fresh coriander on top added some zing.
Others that sounded tempting were the corned beef with pickles, the hummus with cucumber and chilli, the grilled pears with blue cheese and walnuts and the pumpkin with feta and caramelised onions. Oh my. Too much deliciousness — and these are just the savoury options!
Coffee was good and they are serving bottomless sparkling water like a lot of cafes have started to do these days. Service was so super friendly so I had to bump my review up to 4 stars.
I’ll be back to work my way down the menu…

Artisanal toast. It’s a thing. Truly. The American’s seem to have got on to the «trend» first and now it’s trickling in to Australia years later. Crompton have a pretty good crack at it, with big chunks of Rustica sourdough topped with both sweet and savoury options. My pick is the peanut butter with sea salt, though be sure to have a coffee on hand to get around that stick-​to-​the-​roof-​of-​your-​mouth feeling.
The coffee here is delicious, so it’s absolutely a viable option for a weekend brunch or even afternoon tea if you’d rather eat fancy toast over cake. Some people scoff at the idea of artisanal toast, but I’m all for it. When you have such great ingredients served in a way that is both familiar but innovative, why can’t this be as highly regarded as some of the other breakfast options around?
My only reason for not giving Crompton five stars is that I’d really like the interior of the toast to be warm. It’s no doubt a tricky thing to do when you’re serving up massive chunks of bread that need to be crispy and hot on the outside, though not burnt, but I think the consistency of heat right the way through is what many American toast places get right.