Tables are topped with sweet pots of herbs and jars of flowers, and raw floorboards replace the lino that existed before. Thought has gone into even the smallest of details like cutlery and napkins (delivered to the table in twine-wrapped jars) and individual olive oil, salt-and- pepper sets for each table.

Lattes are generous in size, with the coffee-to-milk ratio perfected, while the Espresso on Ice with Milk and the Double Shot Iced Coffee with Maple will tempt during the hotter months. The housemade bread is dense and full of grainy goodness, served with avocado, Persian feta and chilli jam on the breakfast menu. Toasted Banana Bread with Creme Fraiche, Maple and Toasted Pecans is served on a wooden paddle, with the wheat-free Granola and Ricotta Cream Parfait with Strawberries and Maple another light morning option.

Haloumi and Zucchini Fritters with smashed avocado, aioli and a softly poached egg is a breakfast head turner, while the Deconstructed Taco of pinto bean chilli, guacamole, cheddar and lime with organic corn chips caught our eye on the lunch menu. Top off your visit to Spring Hill Deli Cafe with a Peanut Butter Cupcake and inventive Peaches and Cream or Strawberry Jam Milkshake. The seven-day menu can be adapted to be vegan on request, and all meals are clearly labelled gluten-, wheat- and dairy-free where applicable.

The deli and produce side is still open for all your salami and Lick ice-cream needs, with takeaways the order of the day in this half, while diners are encouraged to kick back and relax on the cafe side. Spring Hill Deli Cafe is open for a trial for the next two weeks, then will close again until October 17 while a mural goes up inside and tweaks are made.

Spring Hill Deli Cafe
2/537 Boundary Street, Spring Hill
Ph: 07 3161 3031
Open: Monday to Friday 6:30 am to 5:30 pm, Saturday to Sunday 8:00 am to 1:00 pm