Faraday’s Cage has been a very popular cafe destination since it opened two years ago, operating out of a converted warehouse that used to be Adelphia recording studio. Owner John Petrou went from hobbyist baker to cafe-owner, and still bakes the cafe’s supply of fresh bread every morning.

Pastries are also made on-site, and include varieties such as cronuts, croissants, and danishes. They’re beautifully crisp, and quickly disappear from the cabinet, eager customers sometimes leaving it half-empty by lunchtime.

Their Fish n Chips Burger comes with multiple large pieces of battered Rockling, tartare sauce, alfafa and brioche. The pieces of fish are fat and juicy, and the batter is light and crisp. Sort of like a Filet-O-Fish, but obviously much, much better. House-made Hot Smoked Salmon goes nicely with the eggplant and tomato relish, and the moist sweet potato, corn and quinoa fritters.

The Beetroot Falafels are vibrantly coloured on the inside, and the combination with Egyptian roast cauliflower, toasted chickpeas, kale, pomegranate, tahini yoghurt, lime, dukkah, and poached egg is packed with plenty of flavour. It’s amongst their most popular dishes, and it’s not hard to see why.

The Ricotta Pancakes are adorned with caramelised white chocolate, broken shards of meringue, maple syrup, mascarpone and fresh fruit. Passionfruit and lemon balm keep the flavours fresh, and its one of my favourite hotcakes for the year so far.

It’s impressive that Faraday’s Cage does all their baking in-house. The sight of all those loaves behind the counter got my heart racing, and all those cake and pastries look quite enticing too. Faraday’s Cage is one to add to the list for unpretentious and flavoursome food in an unpretentious setting.

Disclaimer: I was invited to Faraday’s Cage as a guest, however, opinions expressed here are purely my own, and are based on my experience at the time

Faraday’s Cage
325/329 Gore St
Fitzroy, VIC, 3065
(03) 8589 1568
faradayscage.com.au