“The intention was always to make guests feel as comfortable as possible – away from a clinical and modern look, and an ode to yesteryear,” he adds. Just like the décor, the menu takes inspiration from France and the Middle East. Experience at fine dining restaurants such as Marque, Quay, Tetsuya, and Buon Ricordo has informed the menu, as does Aykut’s good friend and long- time head chef Tom Clunie, who leads a team of dedicated kitchen staff. A high priority is given to locally sourced produce. All beverages are made in-house, and depending on seasonality of the fruits available, this may include sodas, tonics, iced teas, spiced chai and more. People travel from across Sydney to try the famous baked eggs with sujuk, cherry tomatoes and Danish fetta, served in a frying pan, sprinkled with dukka. Another stand out dish is the ottoman eggs. A very traditional Middle Eastern poached eggs with a unique twist – crumbed eggplant, garlic labneh, burnt chilli and sage butter served with seeded sourdough. Their seasonal French toast is gaining a cult following – currently being served as a butter brioche with lemon curd, glazed soft meringue, poached rhubarb, strawberries and crushed pistachio. And of course, every good café offers smashed avo. Circa Espresso adds a Turkish taste to the brunch favourite, which includes marinated chickpeas, heirloom tomatoes and Danish fetta. While sitting in an alleyway in Parramatta, the food and atmosphere at Circa Espresso will take you to another place. AYKUT’S COFFEE PHILOSOPHY A good coffee represents its ‘terroir’ of origin, says Aykut, and that starts from the planting of the seeds in the soil. “From the land to the brewing, care has to be taken in each phase,” he says. Circa Espresso baristas are responsible for the care of the brew, and they do that under the guidance of Aykut. “The final product of a good coffee is one that is a balance of aroma, fruit and acidity,” he says. “And a good coffee should not require any sugar to sweeten it, as it is a naturally sweet product.” Right now, Circa Espresso has several different beans from Brazil, Kenya, Ethiopa, El Salvador and Colombia, each with its own eclectic taste. Coffee buffs won’t be disappointed. Circa Espresso is more than coffee, though, as it offers a selection of seasonal teas, a sticky chai and coconut affogato, as well as cold drinks including cold-press juices and kombucha. It is easy to see why Circa Espresso has become such an institution on Sydney’s coffee scene, and why it is sometimes hard to find a table in the intimate space Aykut has created. But it is worth the wait for a seat. Circa Espresso at 21 Wentworth Street, Parramatta. Visit www.circaespresso.com.au MERCEDES-BENZ PARRAMATTA 20 SEARCH ENGINE