Among the picturesque scenery of Sydney’s Centennial Park is The Greenhouse, a modern café offering takeaway food and coffee for those visiting the lush grounds.
“Originally, it was just a glass box,” says Owner Tiago Conceicao. “We use quite a lot of green inside, and overall, the place has changed quite a bit over the years based on what people want.
“It’s a beautiful spot. You can come grab a coffee, sit under a tree, and lie in the grass.”
The café opened in 2015, when Tiago and his father David became aware of an available space in the heart of the park, with the building’s original design inspiring its name.
Tiago says his experience in the hospitality industry has been useful in growing his own business.
“I’ve always been in restaurants,” he says. “I’ve spent a bit of time overseas working in hotels, as well as a beachside café in Dubai.”
Now, Tiago says getting to know the locals is the best part of his day.
“It’s a mixed crowd,” he says. “Our mornings start with cyclists, before it moves into an older crowd with the retirees doing their morning walk, and then it transitions into mother’s groups since we’ve got a playground next door. It’s a big variety of people, but it keeps things interesting.”
The Greenhouse works with Paradox Coffee Roasters, using the roaster’s Purple Rain blend as its house blend.
“We’ve got a good relationship [with Paradox Coffee Roasters],” says Tiago. “We were looking to make some changes to our coffee supply, and Paradox have been pretty flexible in terms of offering what we need. I got to taste the products and meet the team, and I just got a really good feeling from them.”
The Greenhouse menu is suited to takeaway so the food can be enjoyed while strolling around the park.
“We’ve got a focus on wraps with a Middle Eastern flare to them,” says Tiago. “We’ve got wraps with falafel and hummus, but we still have toasties too. It’s a simple menu, but it’s good for the park.”
The Greenhouse at Centennial Park
Grand Dr, Centennial Park, New South Wales, 2021
Open Monday to Sunday 6:30am — 4pm
This article appears in the October 2023 edition of BeanScene. Subscribe HERE.
