Shambhala Espresso

Shambhala Espresso can be found nestled in a peace-filled tranquil setting on Wooloowin's Shaw Road.

Bringing locals smooth Brisbane roasted coffee, the cute weatherboard cafe offers an authentic seasonal menu, not to mention on point service. Their menu caters for a range of diners including gluten-free, vegetarians and even small dishes for the kids.

Signature dishes include their delectable Haloumi Stack, made with fresh and sustainable produce. The Haloumi Stack includes roasted red capsicum, garlic and thyme mushrooms and eggplant, on a bed of minty beetroot and ricotta spread, topped with a balsamic glaze.

The Bacon Eggs Benedict is another one to tantalise the taste buds, which comprises of poached free range eggs and bacon on sourdough, with a mustard infused hollandaise. The award-winning sourdough bread is unlike any other; taking one to two days to be created, baked and delivered fresh as can be, from Brasserie Bread. 

Deluxe, fresh pastries from Brasserie Bread also fill the café cabinet, providing a perfect accompaniment to your mid-morning or afternoon coffee. Cakes also adorn the cabinet, which are made fresh in-house by one of the owners.

Shambhala pride themselves on their Brisbane roasted boutique coffee by Louie Louie, as well as their cold drip for those sticky, hot summer days. The cold drip is made on current Single Origin and available as a Cold Brew or a V60.

Dine on one of the sheltered, cushion adorned outdoor tables with family and friends, or sit and enjoy the bar seating down the side of the café gardens.

Need to know – Street parking is available. There is also a puppy parking area outside the café for those with four-legged friends.

Nice to know – Shambhala operates under sustainable practices – the café has a solar system, coffee cups are recyclable and they also encourage diners to take home some of their recycled coffee grounds – ideal for fertilizing home gardens. Shambhala also hosts weekend menu specials.

*Opening times correct at time of visiting in Jan 2017

By Zoe Kirby