Chapel Park in the heart of Nundah is a charming pastel-hued local that plates up fare as colourful as the venue. A home-style menu – developed by chef Theodore Wray – emphasises gut health, with several fermented ingredients featuring throughout. Choice menu options include dishes such as avocado toast with marinated ricotta, quick pickle onion and harissa oil, the green bowl with kale, broccoli, freekeh, avocado, kraut and beetroot hummus, and the salmon bagel with cream cheese, pickled onions, cucumber and capers. Byron Bay-based roaster Moonshine supplies Chapel Park’s coffee (plenty of alternative milks are also on hand), with the cafe eyeing off an introduction of specialty brew methods in the near future. Non-coffee drinkers can sip on kombucha, pressed juice from Simple Juicery, healthy smoothies, organic loose-leaf tea and colourful turmeric, matcha and beetroot elixirs. Soon Chapel Park will offer outdoor dog-friendly seating and will convert a space to house a retail section, hawking locally made wares and the cafe’s own fermented ingredients.