The flourishing pots of herbs dotted around the cafe are your first hint of the fresh ingredients that are set to hit your tastebuds at Smoked Paprika. Head chef and owner Gabor Traub believes in plating up simple, wholesome and fresh food, with a few unexpected ingredients thrown in. Hailing from Hungary, Gabor pays homage to his roots in the cafe’s moniker – with smoked paprika being one of the most-used spices in Hungarian cooking. Gabor incorporates the spice into many of his dishes including the cafe’s signature Smoked Paprika breakfast, featuring goulash-style spiced beef on Turkish bread with poached eggs, hollandaise, rocket, roasted tomatoes and grilled haloumi. Diners looking for a lighter start can opt for poached eggs on wholegrain bread with wilted spinach, asparagus, smoked salmon and field mushrooms, or organic black quinoa porridge with almond milk, coconut, Greek yoghurt, Mānuka honey, pear and toasted seeds.

Come lunchtime you can continue to nosh on the all-day breakfast menu, or move on to a variety of salads, pastas and mains, including the Cajun-spiced chicken burger, beer-battered barramundi or Chicken Paprika with spaetzle, sour cream, fresh herbs and pickles. For those with a sweet tooth, Smoked Paprika also has a range of indulgent desserts, from black forest cake to banoffee pie, perfectly partnered with a cup of locally roasted Dramanti coffee. Gabor also plans to open the cafe for dessert and coffee on Friday and Saturday nights in the coming months – he even has a special Hungarian chimney cake machine on order to expand the dessert selection.

For opening hours and contact information, head to our Stumble Guide.