Major Sprout

Major Sprout Owner David Lee has created an exciting dining destination in the heart of Auckland, and word is spreading.

Major Sprout may be tucked away behind tall buildings in the “business end” of Auckland’s CBD, but Operations Manager Jessie Choi says it only adds to its appeal.

“Surprisingly, we’re more busy on the weekends than on weekdays. Lots of people have heard about us and are travelling from out of town with their families just to visit,” Jessie says.

Major Sprout opened in November 2015. With its light and modern interior, top-notch coffee and Korean-inspired menu, it seems Owner David has achieved his goal of sharing a little “Korean passion” with Auckland residents.

Light fittings by Melbourne-based designer Christopher Boots are a focal point of the venue, but Jessie insists the endless seating options are one of her favourite features. Customers can enjoy their coffee from bar stools to tall tables and a marble communal table that sits 20.

Head Barista Sam McTavish works the La Marzocco PB Linea 3 group, pumping out high volumes of coffee from Wellington’s Flight Coffee Roasters.

The go-to house blend is Flight’s Bomber espresso blend, a combination of Brazil, Colombia, and Rwanda beans. Rotating single origins are also available, with past favourites including the Kenyan Kirinyaga, Ethiopian Adado, and Colombia La Reforma. A Fetco brewer and cold brew are also available.

Major Sprout is also experimenting with the latest craze to hit Melbourne cafés – rainbow lattes. “We do matcha lattes, golden [turmeric] lattes, beetroot and chai, adding a matching flavoured marshmallow to each drink,” Jessie says. “Our customers just love it. We have lots of customers come in just to try these coloured coffees.”

Major Sprout’s food menu delivers a generous selection of vegetarian, vegan, gluten and lactose-free options. It caters for both the health-conscious and those after something a little naughty.

There’s also a little twist of Korean, such as the BiBimBap, made with quinoa rice, tofu crumble, a 62-degree hens egg, sautéed vegetables, chilli jam, and kimchi.

“We want people to feel welcomed and have the best experience at Major Sprout,” Jessie says.

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