For $3, you get a westernised version of our local favourite - the humble Kaya toast. Farmers and Chefs version comes on ciabatta bread, with quite a generous serving of Kaya spread on top. I liked that the Kaya wasn’t too sweet, and the ciabatta was soft on the inside yet crusty on the outside. Something different, yet not too wildly different to be off putting.

The soft boiled eggs come in the chef’s special sauce, which is slightly salty but I still had to add some of their light-dark sauce blend and pepper.

Very affordable and a good choice for a light breakfast before heading to work in the CBD.