Stepping Out and Sitting In

But for the fact I am writing this in a pristine Moleskine® (a travel gift), it would be easy to mock Morning Magpie. Situated on Stuart Street between the Octagon and the railway station, its aesthetic could -- though probably shouldn't -- be described as present-hipster. Scrub the Americano option from the menu and it may as well be Fitzroy. Old books prop up mismatched tables and act as condiment coasters. Light bulbs encased in mason jars hang from the rooftop at irregular heights. Semi-framed paintings of varying quality cover the walls. And there is an old wooden ladder suspended overhead, because of course there is.

The menu, however, manages to outdo many of its counterparts across the Tasman in both value and taste. Good quality pour-over coffee is served in a still-dripping Chemex vessel, the two-cup version of which is priced at a very reasonable AU$4.50. The requisite pummelled avocado offering is elevated by the addition of pesto and lemon zest, eliminating the expected aftertaste of having been ripped off. Affordable bagels, meanwhile, ensure you can have a decent experience, with coffee, for AU$10 or less. For all the trappings of its style, the place is comforting and distinct in a way that its anonymous Lower Stuart neighbours are not. Any place you can read or write in for a couple of hours without feeling pressured is worth its weight. A free-to-play arcade machine stuffed with SNK classics is just a pleasant bonus.

I ordered a cheap Marmite bagel on my first visit, and the chef, having delivered it, asked if he had achieved the correct Marmite ratio. I assented, though the thick black daubs gave me pause.

"People are very particular about their Marmite," he said.
For those who find the New Zealand accent charming, such as myself, 'Particular' is a word you delight in hearing. Australasian Marmite (distinct from UK Marmite) turns out to have a milder, rounder flavour than Vegemite, so thick applications won't necessarily ruin a meal. Opening a jar, with your toast buttered and your knife poised, you'll notice it has a faintly off-putting gelatinous look that fortunately does not carry over to its spread state.