For Tasia Amber, Cinnamon & Co. is the natural next step in her hospitality journey. Through her career thus far, Tasia has dedicated time and energy into creating food that people can connect over – her beloved food truck Wild Spice Kitchen has long been a sought-after source of nourishing omnivorous and vegan-friendly fare. In recent years Wild Spice Kitchen has been based out of Paper Moon Cafe in Annerley but, though the pop-up was successful, Tasia still yearned to open a bricks-and-mortar eatery where she could create a cohesive experience encompassing food, coffee and vibes. Cinnamon & Co.’s home on Hardgrave Road (once home to Tongue & Groove) is a deceptively large venue boasting a street-level kitchen and dining space and a couch-filled downstairs relaxation area. The ability to create two separate-yet-interconnected aspects was a big drawcard for Tasia, who envisioned the site as the perfect location for those seeking an experience that sat at the leisurely end of the hospitality spectrum. Cinnamon & Co.’s kitchen level, dressed in a Mediterranean and Moroccan-inspired aesthetic that boasts shades of Art Nouveau and Parisian flair, boasts large timber tables for groups of all sizes to chew the fat (and chew some sublime sustenance), while downstairs is perfect for folks eager to chip away at some work on their laptop or unwind with a coffee and a book. Cinnamon & Co. also boasts a garden out back, which might soon be transformed into an outdoor dining area. Tasia envisions her cafe as a friend’s house – welcoming and comfortable, with a kitchen ready to feed you should you arrive peckish.

Speaking of food, Cinnamon & Co.’s menu builds upon the foundation of ambitious bistro-style fare already produced at Wild Spice Kitchen, with Tasia now free to elevate all aspects without the constraints of food truck operation. Though entirely vegan, Cinnamon & Co.’s brunch and dinner fare offers a dash of whimsicality and something for everyone, from the signature mac ‘n’ cheese (pasta with mushrooms or roast pumpkin topped with a cheez sauce made from cashews, onions, potato and nutritional yeast), vegan French toast, herbed and cheezy tofu scramble served with a warm croissant and hash browns, a sweet potato and black bean cheezburger, and a rotating rice bowl of the day. After sunset, the menu flips to offer nibbles like crispy tofu bites sous vide in hoisin and ginger, and crispy tortillas stuffed with buffalo chickpeas, melty cheez and cumin mince. Larger plates also include the Chutter Bicken (butter chicken-inspired dish boasting chickpeas, sweet potato and silken tofu), nachos crowned with smoky chipotle beans and mushroom bolognese. Although most of Cinnamon & Co.’s signatures will remain, Tasia is eager to implement seasonal tweaks and additions as the year progresses. The cafe serves barista-made coffee from Coffee Supreme (with all of the usual alternative milks), as well as tea, Hrvst St juices, Giddy Citizen kefir and yerba-maté from Lov Maté.

Cinnamon & Co. is now open to the public. For operating hours and contact details, head to the Stumble Guide.