Supply Specialty Coffee

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Todd and Emily moved back up the coast from Sydney, determined to embark on a new family venture making use of their combined creative skills and expertise – a sophisticated venue dedicated to the experience of great coffee.

History and background of SUPPLY …

Shane and Cindy McCarthy have a long history in the hospitality trade. Thirty years ago they moved up from country Victoria, where they had owned and operated a number of local pubs, to start a new joint venture with Shane’s family, owning and operating the Arosa Motel on the south side of town.

In 1994 they opened their award-winning restaurant, The Tide and Pilot Brasserie (now Latitude 30), on the breakwater as part of the (then) new Coffs Harbour International Marina Complex. With its fantastic views of the harbour and a menu to match, the T&P became a popular fixture on the Coffs fine-dining scene. In 2006, after being at the helm for 12 years, the McCarthys sold the Tide and Pilot, and Shane returned to the pub industry as licensee at the Greenhouse Tavern.

Now, Shane and Cindy’s two children, Todd and Emily, are taking the family trade into the next generation. Born and raised in Coffs, both siblings moved to Sydney after school to pursue their creative passions. Todd immersed himself in the coffee-roasting trade at the renowned inner city coffee-houses, Campos (Newtown) and Rueben Hills (Surry Hills), whilst Emily embraced her love of dance as a performer, instructor and studio manager.

The seeds for SUPPLY were sown in 2014, when Todd and Emily moved back up the coast from Sydney, determined to embark on a new family venture, making use of their combined creative skills and expertise – a sophisticated venue dedicated to the experience of great coffee.

Were local contractors used in the creation of SUPPLY?

Converting retail premises to a café/restaurant is no small task, and thanks must go to the local trades who brought the project together. SUPPLY worked closely with Vibe Architects and fit-out specialists Wayne de Jong and Dane West on a daily basis during the planning and construction phases.

How did SUPPLY come to be?

Todd had been working as a barista at a number of local cafés and became increasingly aware that there was a inquisitive and educated coffee market emerging. People with a passion for good coffee didn’t want to just enjoy their coffee – they wanted to know about it. Where are the beans sourced? What are their characteristics? What is the roasting process? He realised Coffs was ready for a café that embraced coffee roasting as the heart of its experience.

The search for a site started and finished at 15 Orlando St, just around the bend from the jetty strip, as the former two adjoining shops offered a spacious blank canvas for the Roastery and Café. The huge floorspace could easily accommodate the large roaster, coffee beans, bar, cupping benches, communal tables and traditional café seating that would be required for SUPPLY’s unique coffee experience.

Todd’s coffee expertise was crucial in sourcing the roasting hardware from Germany and beans from around the world. Emily designed the interior, utilising the open space to create a contempory studio café with a calm urban ambience.

How is SUPPLY unique?

The German-made Probat Coffee Roaster takes pride of place in the café for good reason. SUPPLY is a Coffee Roastery striving for the perfect coffee experience – an experience that ends with a cup of great coffee and begins with a better understanding of how it’s made.

SUPPLY will be conducting Coffee Cupping Classes, replicating the buying process in the coffee-growing regions of the world. It is essentially a tasting session of a variety of beans, roasted in different manners to allow the same bean to display different characteristics. Patrons will have the opportunity to learn of the origins of the raw product and how it is handled, be talked through the roasting and blending processes, and be able to develop a greater understanding of the intricacies of the coffee bean.

What about the food?

The kitchen team is led up by Kyle Nicol. Kyle is a local lad, returning home after many years travelling and residing mostly in London. His time there included stints in some famous kitchens, including that of Marco Pierre White. He shares the same vision of high quality perfection that inspires SUPPLY’s coffee making and has created a menu that is fresh, balanced and varied.

Wherever possible, ingredients are locally sourced. There is a strong seasonal focus, and interesting techniques such as pickling and smoking are employed in-house. Nuts, grains and pulses are used extensively, and numerous gluten-free and vegan dishes are available.

SUPPLY has a great flexible breakfast menu. The use of locally and house-baked breads form the base for some of the more traditional breakfast toppings, and a Bruschetta menu provides more adventurous choices, such as:

  • Figs, honey, goats cheese and thyme
  • Beetroot smoked salmon with olives, capers and dill
  • Sweet potato butter, confit garlic, pickled cabbage and lemon balm.

In addition, Emily has created a counter range of raw sweet treats that are deliciously healthy and perfect to finish on.

The menu is very affordable, with breakfast ranging from $6 – $10 and lunch up to $15. Food is available from 7am daily. Breakfast runs all day; sandwiches and salads start at 11:30am.

What else does SUPPLY provide?

SUPPLY is now in full coffee production and moving into the retail market. Retail packs are available for purchase on site. The whole bean packs can be ground on request for espresso or drip filter applications.

SUPPLY is a licensed venue. A range of local and imported beers are on tap and in the bottle, and an interesting wine list provides selected varieties from Australian and international wine growing regions. All wines are available by the glass and the bottle.

An extensive chilled beverage range features SUPPLY’s own Komboucha range – teas fermented and bottled on site to provide a unique fresh and zingy taste.

SUPPLY is the perfect venue for functions and events. Spacious and flexible indoors and with outdoor covered areas, it is ideal for both large and small group gatherings. Functions are very individual occasions, and the SUPPLY team can create a package to suit any particular requirements. Private functions, corporate events, birthdays, anniversaries, weddings, christenings can all be catered for.

Off-site corporate catering is also available. Various finger food and platter options are detailed in SUPPLY’s Function Pack. Call in or call to talk about your function requirements at any time.

What of the future?

Currently SUPPLY is open 6:30am – 3pm Monday – Saturday, 7am – midday Sunday. This will soon be extended into evening trade as well. The cuisine for evenings will be quite different to the daytime menu, and all at SUPPLY look forward to being part of the Coffs Harbour evening dining scene.

SUPPLY has had fantastic support from the local community and, with continued support, looks forward to earning a reputation as the perfect spot to enjoy a really great coffee and dining experience in Coffs.

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