Signed, sealed, delivered: Kincumber is rapt
The Post Cafe, situated on Avoca Drive Kincumber, is a humble oasis amidst the rumble of this busy little suburb and is fast becoming a favourite of locals and early-morning tradies.
The business is the passion project of Front of House Manager, Kimberley Woodhead and chef, Jacob Nanai, both of whom are alumni of Ettalong’s Coast 175, as well as Terrigal’s Bellyfish for Jacob.
The idea came to Woodhead, who’d been in search of a new cafe location, while she was driving past the old Post Office.
“I literally did a U-turn as soon as I saw the “Cafe Owner Wanted” sign in the window and called Jacob straight away. I just knew this was the place,” said Woodhouse.
The building itself is an icon of the Kincumber landscape and was originally erected as a post office in January 1945 by William George Humphrey.
Since being decommissioned as a post office in the 1990’s, the building has had a raft of tenants, but none so successful as this dynamic duo.
These guys have an unwavering commitment to being hospitable and welcoming to all their guests.
“As the hospitality scene has garnered a more celebrity status over the last decade, I think as a field, we’ve really lost sight of what it’s all about… being hospitable,” said Woodhead.
“Too many venues seem to expect that the patron should be appreciative that they’re in their establishment, when really it should be the other way around. We really appreciate that the customer has chosen us for their meal over the crowded bank of options.”
The menu is unpretentious and approachable, with plenty of bacon and eggs, hash browns, smashed avos and corn and haloumi fritters – everything you’re looking for after a busy decision-filled week.
The Kincumber Post Cafe team are passionate about using local ingredients from the Central Coast region including coffee from coastie-owned Glee Coffee Roasters at Wyong and bread from Somersby-based bakery, La Tartine.
The rest is all made in house, from the bagels all the way through to the cakes, relishes, sauces, curds, dressings and jams.
“If we can't make it ourselves, we source it from people who share the same beliefs as us, as we know quality and passion in what other people make."
The cafe has invested a huge focus on sustainability. They collect all their coffee grinds and package them up for locals to take home and put through their gardens. They’ve also worked closely with the Kincumber community garden to get serious about their composting.
“We replant all our pineapple cuttings straight into the back garden here, we have a micro herb garden on site, we replant all our spring onion cuttings. We even reuse our left-over fruit to create our own iced teas and other drinks,” said Nanai.
The cafe runs a coffee cup swap program through Green Caffeen where you can take a Keep Cup and return it at another time, after which the guys with sterilise it and add in back into circulation. But if you’re really on the go and want a takeaway cup, the team use the compostable lid and cup variety, so it’s a guilt-free drop.
Kincumber Post Cafe employs 17 Central Coast locals and contributes regularly to the Copacabana RFS. Community is everything to this team and it shows in the success they’re having in their little hub. If you’re heading through Kincumber, this one’s well worth a stop.
Try out: The Corn & Haloumi Fritters and French Toast
Check out: The walls adorned with memorabilia from the old Post Office, relics which were discovered when the team pulled up the old carpet.