Teneriffe cafe Sippy Tom underwent a metamorphosis in 2021. The coffee spot expanded its dine-in offering while also sprucing up its interior, turning into a well-rounded nosh spot that hits all major bases. With its coffee trade already booming (the team estimates it moves 60 kg of ST. ALi coffee a week), Sippy Tom has elevated its food offering to match with the help of UK/Iranian chef Mitra Abbasipour (ex-Nodo). The menu has been crafted with a seasonal approach in mind, utilising the best of Southeast Queensland’s produce (from suppliers including LOOP Farms, Suncoast Fresh, Scenic Rim Dairy, Bee One Third, Wholly Crumpets and Brasserie Bread) to create something truly special. Diners can expect the likes of Urban Valley mushrooms on sweet-potato rosti with red miso aioli and poached eggs, buttermilk waffles with blueberry gelato, pickled blueberries and lemon myrtle caramel, and a brekkie burger with pork ‘head sausage’, black-garlic aioli, relish, smoked potato hash and fried egg. As for the space, the interior dining area boasts an aesthetic scheme comprised of wood features, greens and white.