Our story
Built around a long table
Sunday Table began as one table in a rented room, set for whoever turned up. The room got bigger. The table stayed.
We opened on a quiet corner in [year], with a second-hand espresso machine, a borrowed grinder and a menu that fit on one sheet of paper. The idea was simple and slightly stubborn: cook a small number of things properly, pour coffee we'd be happy to drink ourselves, and make the room comfortable enough that people would stay longer than they meant to.
It's still that. The menu has grown a little. The machine has been replaced twice. But the shape of the day hasn't changed — the first flat whites at half seven, the smell of bread coming out of the oven, the lunch rush that's really more of a slow tide, and the last hour when the light comes in low across the tables and nobody wants to leave.
We'd rather do eight things well than thirty things quickly. If something isn't right that day, we'd rather tell you than serve it.
Breakfast is cooked to order, which means it takes a few minutes longer than a chain would take. We think that's the right trade. The eggs are from [farm or supplier name], the bread is baked here overnight, and the cakes are made in the kitchen most mornings before we open.
We're a small team — [number] of us, most of whom have been here since the beginning. [Owner name] is usually behind the machine or out back with the dough. If you have a question about a coffee, ask; we like talking about it more than is strictly reasonable.
How we source
Short supply chains, named producers, and a preference for people we can actually talk to.
Coffee
Our beans come from [roaster name], a small roastery we've worked with since we opened. They buy directly from farms in [regions] and roast in small batches, which means the espresso changes slightly through the year. We think that's a feature.
There's always a single origin on the second grinder for pour over and filter. Ask what's in — we'll tell you how it tastes, not just where it's from.
Food
Vegetables and fruit come from [market or supplier], which is why the market plate and the soup change daily. Eggs, dairy and bread are all from within [distance] of the café.
We cook seasonally because it's cheaper, better and less boring — not as a slogan. In winter that means roots, brassicas and a lot of citrus. In summer, tomatoes on everything.
Waste
Grounds go to a community garden up the road. Day-old bread becomes croutons, then soup. Cake that doesn't sell goes to [local organisation] at close.
Bring your own cup and we'll take a little off the price. Bring your own container for cake and we'll do the same.
The back table is for whoever needs it
It's the biggest table in the room and it's never reserved. Sit down, share it, move along when you're done. That's the whole rule.
Good coffee, cooked properly, in a room you don't want to leave.What we're aiming for