Meet Martin Agius from the White Rabbit Cafe in Keiraville

How did White Rabbit come about?

I had the desire to work for myself. I had worked for many other hospitality-based companies and always operated them as I would my own, so I thought why not do it for myself.

How long have you been operating?

Since February 2014.

What is the best thing about your location?

Located in the Keiraville village gives us so many benefits. We have a great local customer base, suburban relaxed locality, tree lined streets and lots of free parking.

Tell us about your menu – how do you create it?

My menu philosophy has always been ‘do the simple things well’. Value for money portion size is important and consistency is everything. Poached eggs, sweet corn fritters, bacon benne or avocado smash with feta and parsley. Whatever you order we try and give you a value for money experience.

What brand of coffee do you serve, and why?

We use locally owned and roasted Swell coffee.

What’s the secret to a perfect brew?

I don’t pretend to be a coffee guru, but I believe a good coffee must have body. Strong but smooth. Too many cafes serve fancy brews that just taste like warm milk. And the temperature is simple, whatever the customer wants!

If you buy coffee from another spot in the Illawarra, where do you go?

If I buy another coffee I go to the boys from Bar Pellegrini. Dennis and Dave are still the kings of coffee in Wollongong. Great coffee, great banter, great blokes.

The White Rabbit

2/50 Grey Street, Keiraville