At Auction Rooms, every part of the production process is on display. Upon walking into the faded blue building, you’ll spot the chefs chopping, frying and boiling, and the baristas tamping, frothing and pouring.

The cafe, along with its takeaway sister-cafe across the street, Counter and Small Batch Roasting Co. coffee roaster, are the products of Andrew Kelly’s forward thinking and hard work. Back in 2007 he found there was nowhere he wanted to spend his mornings and so created a space himself, converting the old WB Ellis auction house into a bustling cafe with an industrial-chic interior. Patches of paint partly cover the exposed brick walls, which are complemented by the heavy use of recycled natural timbers that appear in the tables and chairs, kitchen and main counter, resulting in a warm, aged décor that pays homage to the building’s past.

The design may impress, but what you’re really here for is the carefully crafted coffee and creative fare. Head Barista Michael Allen, leads an expert team that effortlessly produce one coffee after another from the espresso machine and filter bar, with the quality beans that are roasted just a few streets away.

Working in an open kitchen, every process is on display, so you can witness the skill that goes into creating a dish. It was always part of Andrew’s philosophy to keep customers engaged visually, whilst also ensuring full transparency. For the entire team provenance is king, and allowing customers to see how each ingredient is prepared in-house is a must.

Following this ethos, all ingredients are sourced as locally as possible. Free range pork and bacon come from Greenvale Farm in Willaura, while eggs are supplied by REAL Free Range Eggs in Gippsland. Olive products come courtesy of Mount Zero in the Grampians National Park, while Melbourne favourite Tivoli Road Bakery looks after all the cafe’s bread and pastry needs, including organic sourdough.

Don’t worry about waking up at the crack of dawn: Auction Rooms’ breakfast menu is an all-day affair. Those who just can’t make a decision will love the breakfast board, complete with grilled breakfast sausage, ocean trout croquette, feta, avocado purée, a soft-boiled egg with rye soldiers and a mini-serve of granola, all of which are made in-house. Or start the day on a sweet note with the brûlée French toast with passionfruit labne, poached mandarin, macadamia crumble and white chocolate ganache, or stay savoury with the pressed pork shoulder with white bean purée, morcilla, pickled carrots, sweet potato crisps and a slow-poached egg.

It goes without saying that the coffee is a major draw card, but there’s a whole host of uncaffeinated options as well. Supagreens Cold Pressed supply the juices, while hand-made soda pops and a small range of boutique alcoholic drinks are also on offer.

In creating a space that he’d want to hang out in, Andrew has produced a space that every Melburnian wants to spend their day in, offering a dining experience that engages every one of your senses.

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