At the end of the recently opened Steam Mill Lane was a café that looked as though it was built inside a piece of activated charcoal. There was no signage identifying the café until mid-August, although those in the know recognised it as the second branch of Darlinghurst’s Edition Coffee Roasters, known for its fusion of Nordic and Japanese flavours.
2018
We started with a Long Black Coffee ($4.00) made with beans from Costa Rica. The coffee was fruity, with prominent acidity and mild sweetness recalling apple.
Butter poached prawns, apple, pearl senbei ($15.00)
The cubed prawns were tender and juicy, with fresh apple providing a sweet tanginess. The pearl senbei was dusted with seaweed, adding pops of umami alongside its crunch. Overall, the dish combined contrasting textures and flavours effectively and was attractively presented, although the portion did not justify the price.
To finish, the Miso banana bread with yuzu curd ($5.50) offered considerably better value than the prawns. The banana bread was moist and soft, with a pleasant savoury note from the miso contrasting against the generous dollop of zesty, sweet yuzu curd. The combination worked particularly well.
The moody ambience and friendly staff were among the most memorable aspects of this branch of Edition Coffee Roasters, alongside the good coffee and sweets. The food was well executed, although more satisfying and generously portioned options were available elsewhere at similar prices.
2026
Bolognese ($28.00) — miso bolognese, parmesan, shiso, linguine
The linguine was cooked al dente, providing a firm bite against the rich savoury depth of the miso bolognese. The miso was present without becoming overt or imposing a pronounced Japanese flavour profile. Instead, the strongest Japanese influence came from the fine slivers of shiso, which contributed a sharp herbaceous note that contrasted with the more peppery profile typically associated with basil. Overall, the flavours were balanced and the dish was tasty.
Tiramisu ($16.00) — espresso-soaked sponge cake, miso chocolate mousse, mascarpone cream, coffee crystal
The dessert was well executed in both flavour and texture. The sponge was thoroughly soaked with espresso, delivering pronounced coffee bitterness and aromatic depth. This was offset by the gentle savoury warmth of the sweet miso chocolate mousse, whose smooth, light texture contrasted with the soft crumb of the sponge. Mascarpone cream further lightened the structure before the coffee crystal introduced a crisp crunch.
The coffee crystal also reinforced the espresso character while adding a caramelised, almost burnt-caramel quality towards the finish. The progression from soaked sponge to mousse, cream and crisp coffee crystal gave the dessert clear textural variation without disrupting the coffee-led flavour structure.
Overall, Edition Coffee Roasters was defined by restrained Japanese influences integrated into familiar café formats, with generally strong attention to flavour contrast and texture.
Edition Coffee Roasters is located at 60 Darling Dr, Haymarket NSW 2000.