Devour Café Patisserie

Devour Café Patisserie

When the original Devour was forced to relocate, Owner Quang Nguyen chose to adjust the venue’s focus from late night desserts to morning coffee.

Devour’s reborn menu now focuses on breakfast food with an Asian twist.

“We like to do things a bit differently. Our breakfast bao in particular has been pretty popular. We do a range of them using different ingredients like egg and bacon, panko crumbed chicken, and mushroom and halloumi,” Quang says.

In terms of coffee, Quang felt Devour had the potential to offer something new to the South Australian suburbs.

“Devour was one of the early suburban cafés to actually focus on quality and drive specialty coffee in the area,” Quang says.

“We’re good friends with Ian Callahan [owner of Bar 9] who’s done great things for Adelaide and thought we could bring that out further.”

The café serves a selection of Ona-roasted coffee, including Black Betty for its house blend, with Raspberry Candy and The Founder also available.

Devour is Ona’s first café partner in South Australia. Quang says the relationship began when one of Devour’s baristas struck up a conversation with the Ona team at the 2016 Melbourne International Coffee Expo.

“We brushed it off at first. Ona is such a big company and were doing so well. We thought: ‘as if they’d be interested in someone as small as us.’ Then we got a phone call. The Ona team said they were coming down for a chat and it took off from there,” Quang says.

“Ona has been amazing. The support and education they offer us is incredible. It’s been great to really get a chance to dive into the world of specialty coffee.”

Devour is one of three venues Quang operates in Adelaide, all serving Ona Coffee. He recently opened Shibui, a dessert bar to carry on the original Devour legacy, and co-owns Third Time Lucky with 2018 Australian Brewers Cup Champion Heath Dalziel.

“Devour is a bit more of a relaxed venue with a simpler offering and a much larger space, while Third Time Lucky offers a wider coffee selection and is more experimental,” Quang says.

“This means we can try new things there before introducing them at Devour. Right now, Heath is working with Ona’s Frozen Reserve coffees at Third Time Lucky. Once we’ve figured out the logistics, we’re looking forward to offering this at Devour too.”

Devour Café Patisserie
52 Davenport Tce, Richmond, South Australia, 5033
Open Monday to Friday 7am to 3pm, Saturday and Sunday 8am to 2pm

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