Under one roof

The immersive food and drink emporium takes a transparent and honest approach to food and drink production by revealing the people behind the produce. 

A café, restaurant, bar, bottle shop, small-batch grocery store, distillery, brewery, wood-fired oven, rooms for charcuterie- and cheese-making and a coffee roaster are all manned by local specialists looking to expand their business. At present, charcuterie is handled by James Mele of The Meat Room and Bernard Holbery, winner of Salami Festa 2014.

‘The philosophy is to incubate and give access to capital for start-ups, and provide them with a retail portal,’ owner Paul Baggio tells Broadsheet. His ‘Disneyland for food’ aims to educate and excite consumers about the provenance of its food and drink products, and create a sustainable production cycle for others to follow.