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Space Kitchen

Home > Canberra > Breakfast | Cafes | Family | Lunch | Restaurants
by Sue W (subscribe)
Lover of exploring, family, food and fun! Find me on instagram: @australianrecipesbythebay
Published April 25th 2016
Transport your tastebuds to a new dimension
Space Kitchen is a large, industrial café located - of all places - under a carpark in Phillip, 10 minutes south of the city. The carpark isn't any old carpark however, it is an architectural vision in itself with a unique façade and eye catching detail. Skypark, as it is called, is covered with thousands of wave cutouts to make reference to the suburb name of Phillip, named after Captain Phillip and the First Fleet.

Space Kitchen matches the carpark theme of the block, complete with a zebra crossing painted on the floor of the café, traffic signs mounted on the walls and pillars with yellow carpark stripes. The combination of both modern and cutting edge ideas creates quite a stunning space-age impression on this busy Phillip street corner.

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Space Kitchen, Skypark and public art Droplet by Stuart Green

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Outside seating to enjoy the weather

As you enter the café, there is nothing spacey about the welcome. The staff are friendly and efficient, and the service is outstanding. This café is situated in a busy office district, with government agencies on each corner, so they have learnt that fast service is paramount during a busy workday. Our family visited this café on a Saturday morning for breakfast, at a much more leisurely pace and with free street parking. Although quiet when we entered early for breakfast, it didn't take long for the locals to come in and enjoy this unique café and location. This relaxing and spacious café is popular with families, couples and groups of friends, all eager to start the weekend off in style.

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Interior of Space Kitchen, with carpark pillars and industrial features

The Autumn menu is a gastronomic masterpiece, with a wide and unique range of breakfast and lunch items to choose from. Take some time to read the menu and digest each word, with new and exciting ingredients to sample. See Menu here for a sneak peek before you go.

If you are after testing the breakfast limits, why not try the "Space Benedict - Pork croquette, Poached eggs, Smoked tomato hollandaise, Crackling, Brioche, Pea Puree and Powdered Gruyere - $18.90". This was all too interesting to pass up and when it arrived, it was simply art — with some surprises. The pork croquette was actually on a stick — an ice cream stick. The brioche, expected to be a soft brown bun, was in fact coloured black. Crackling for breakfast was just a decadence in itself and the sauces around the outside were a tasty surprise with every spoonful. The smoked tomato hollandaise in particular was a highlight and every last drop of this sauce was wiped clean off the plate.

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Space Benedict - Pork croquette, Poached eggs, Smoked tomato hollandaise, Crackling, Brioche, Pea Puree and Powdered Gruyere - $18.90

For the health conscious, the muesli is also a standout winner. "Muesli - Coconut chia bircher muesli, pecan nut granola, textures of rhubarb, roast banana curd and passionfruit caviar - $15.90".

After witnessing the arrival of 'Space Benedict' above, the presentation of the muesli was equally as impressive. With huge earthenware bowls, decorated plate and splashes of colour, it was almost too good to disturb. The creaminess of the muesli and each mouthful of the extra components made this a surprise and pleasure to eat. This is the joy of Space Kitchen — discovering the surprising tastes dotted around the outside of the plate. If you plan on ordering the muesli, bring your appetite as it will keep you full all morning and beyond.

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Muesli - Coconut chia bircher muesli, pecan nut granola, Textures of rhubarb. Roast banana curd and Passionfruit caviar - $15.90

Our young daughter also found some delicious delights to eat, with a range of pastries and breakfast items to choose from at the counter. Croissants, tarts, muffins, slices — there was lot to choose from. She chose a homemade raspberry and white chocolate muffin alongside a Space Kitchen freshly squeezed orange juice. Lucky girl.

Also at the counter is the stunning display of beautifully-crafted and eye-catching desserts to admire and enjoy. If these look familiar to you, that is because Space Kitchen is the new brainchild of Ricardo De Marco, who also owns the hugely popular Ricardo's Café and Patisserie at Jamison Plaza, northside. Inspired by master patissiere Adriano Zumbo, these creations draw in the crowds to try his new flavours. See the Space Kitchen Facebook for this week's latest creations.

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Caramello cronuts dipped in chocolate with a salted caramel injection for the kids and a salted caramel and Kahlua injection for the adults. Source: Space Kitchen Facebook

"Wow" is the word that our family would have said a dozen times in our visit to Space Kitchen. Wow for the décor and large interior, Wow for the food that had us on the edge of our seats and Wow for the impressive outside façade of the whole Skypark building.

Opened for several months now, this café is smoothly run and very professional, yet friendly and relaxed. We were also relieved to find it family friendly, with plenty of room and a variety of seating choices. It was also interesting to watch the open kitchen and the talented chefs in action, producing creative artworks on a plate. Space Kitchen exceeded our expectations and then gave us more. Why not give it a try this weekend (open Saturdays only) and check out Woden's only carpark café. It is more than a place to eat, it is a whole new experience.

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Your table is waiting for you at Space Kitchen

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Why? Enjoy tastes out of this world!
When: Monday to Friday 7:30am - 5pm, Saturday 8am - 3pm
Phone: 02 6281.6668
Where: 12 Furzer street, Phillip, Canberra,
Cost: Menu items - see website for current menu
Your Comment
I love the PG and 18 ratings on the cronuts.
by Bastion Harrison (score: 4|12626) 2346 days ago
Massive amounts of food dye does not equate with flavour unfortunately.
by humpt (score: 0|2) 2189 days ago
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by Lauralee Evans on 15/12/2018
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