Savour Café

If there’s one common thread through Savour’s journey, it’s an ability to adapt and evolve.

Located in the competitive hospitality zone of Merthyr Village Shopping Centre in New Farm, a stone’s throw from Brisbane’s iconic Story Bridge, the café has occupied this location in some shape or form since 2004 when twin brothers Matt and Daniel Jefferis started the business with two other partners.

Back then it was called Vue Lounge. Over time, the ownership changed, and a patisserie called Savour was opened at Chermside. But by 2020, there was a willingness to combine everything under one roof and unify the best parts of Vue Lounge and Savour together.

At that point, the site became Savour – a venue that today employs around 22 staff and can seat around 100 people.

“We did a big renovation and changed the whole look of the café at that time, completely changing the layout and feel,” says Matt.

“We went much lighter – light timbers, whites, lots of plants – aiming for more of a Scandinavian feel. We also relocated the coffee bar, which used to be in the middle of the café, to one side so we could create takeaway window. That was just before COVID, so it really helped when we couldn’t open for dining in during that period.”

Today, Savour runs on a loyal base of regulars who, Matt says, appreciate the quality and consistency of their coffee. It’s the same story at another venue they opened 20 metres up the street, Franc.

The Jefferis brothers say they can maintain high standards with their coffee offering at both venues by embracing super-automatic technology through Eversys machines, supplied by Tiger Coffee. Savour is equipped with a machine from the Shotmaster range, while Franc has a machine from the Enigma line.

“In Savour, we can run up to eight shots at a time with four group heads, there’s two automatic milk systems, and a manual steam arm as well,” Matt says.

“Our philosophy has always been consistency and speed, and making sure customers get the same thing every time. The machine adjusts the grind automatically if the extraction is off, and it steams milk to a set temperature of 65 degrees for us every time. Because everything can run your milk and coffee at the same time, we can get coffees out quickly and consistently.”

The customer experience at Savour is rounded out with an all-day menu of modern Australian breakfast and lunch, largely cooked to order, alongside whole cakes and a few patisserie items.

“For breakfast, I’m definitely partial to the crumbed mushrooms with scrambled eggs, or the chilli scrambled eggs. On the lunch menu, the fish tacos are really good as well,” says Matt.

Sandwiches, baguettes, pies, sausage rolls, and other pastries are also created onsite, with many transported down to Franc.

“Franc is more grab-and-go, but still offers dine-in,” Matt says. “The coffee trade there is very strong as well and almost competes with Savour.

“Overall, the two venues complement each other nicely because they offer slightly different experiences, but everything comes out of the same kitchen.

Savour Café
Shop 1/83 Merthyr Road, New Farm
Queensland, 4005
Open Monday to Friday 7.30am to 3pm, Saturday and Sunday 8.30am to 3.30pm.