St.Ali (Melbourne)

St.Ali (Melbourne)

Like the discovery of most commodities, coffee was highly prized, mostly misunderstood and appreciated for its medicinal purposes. We’re talking about the 15th century, here. Fast-forward a few hundred years past the Y2K and you’ll see the beginnings of the ST. ALi Family in South Melbourne in 2005 placing a strong ethos on quality beans and unique brewing methods.

Yes, they take their coffee very seriously- serious enough to be named one of the most pretentious things ever in a Buzzfeed listicle in 2013.

But, that’s not all they’re known for. Head Barista, Matt Perger placed first in the World Coffee & Good Spirits Championship in 2014; Second in the 2013 World Barista Championship for his redial, rethink on filter coffee- a paradigm shift in the category- as well as winning first place in the 2012 World Brewer’s Cup.

Matt Perger and his coffee disciples or boy band counterparts have toured all over the globe starring in pop-up cafes, master classes and merchandise signings.

Now, you’ll find the St.Ali family has expanded from their warehouse-chic flagship in Yarra Place to Sensory LabClement, Tom Thumb, Plantation and Deadman Espresso

Welcome to the fold St.Ali – One of Henry Lee’s featured producers & special guest coffee roasters as part of our new Autumn menu launching on Wednesday 22nd April, 2017.

Poor Tom’s Gin – Marrickville

Poor Tom’s Gin – Marrickville

Poor Toms Gin is a craft distillery in Sydney dedicated purely to making gin. Poor Tom’s was created by two friends who were guided and taught by one of the legends of Australasian distilling. Together they create unconventional, irreverent, and world-class gins. Making great gins requires inspiration, focus, and magic – that’s why they make gin and nothing else!
Henry Lee’s welcomes Poor Tom’s into the fold as part of our featured artisan producers for our Summer menu.

Brooklyn Boy Bagels

Brooklyn Boy Bagels

Brooklyn Boy Bagels is Sydney’s first true artisan New York bagel maker and bakery. Launched by Brooklyn-born food journalist Michael Shafran, they produce bagels using the time-worn traditional methods that have made NYC the bagel capital of the world. From kettle-boiling to hand-rolling, long cold fermentation and top-quality produce, Brooklyn Boy Bagels put their hearts and souls into their bagels. They don’t cut corners, so Australians can enjoy bagels the way they are meant to be: chewy, malty and with the necessary depth of flavour.

Henry Lees are super stoked to be working with Brooklyn Boy bagels as a featured producer on our Summer Menu!