With brekkie baos loaded with thick-cut free-range bacon, quail egg and relish sitting pretty alongside a southern-style gumbo cob, the menu at Double Barrel Kitchen isn’t easily pigeonholed into a particular type of cuisine. Rather, the focus here is on flavour and top-notch local produce. The all-day breakfast selection is designed to deliver slightly new twists on old faithfuls including eggs any way and rustic avocado alongside deliciously pretty panna cottas drizzled with wild honey and organic yogurt. From 11:30 am, the lunch menu adds a handful of tasty new additions including the aforementioned gumbo cob, a dish inspired by head chef Adam Huffines father’s Texan heritage, a belly-warming beef, mushroom and ale hot pot and burgers with the lot.

Despite having only been open for a few short weeks, Double Barrel Kitchen has already found a strong local following who share Jess and Peter’s penchant for amazing coffee. Speaking of, the venue brews Yatala’s Supreme Roasters and uses Norco milk, so you can feel good about supporting Australian dairy farmers. For an unexpected (but very welcome) bonus, Double Barrel is also fully licensed and offers a succinct but ample selection of beer and wine to wet your whistle. Jess and Peter have plans to push into evening trade from Thursday through to Sunday in coming months however for now their focus is on perfecting their breakfast and lunch offering, which judging from the crowd of happy diners, they’ve got it nailed.

For opening hours and contact details, see our Stumble Guide.