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Wine & Dine

Unknown Chapter

  • Where

    254 Saint Asaph Street, Christchurch Central City, Christchurch
  • Operating hours

    Monday: 6:30 am – 4:00 pm
    Tuesday: 6:30 am – 4:00 pm
    Wednesday: 6:30 am – 4:00 pm
    Thursday: 6:30 am – 4:00 pm
    Friday: 6:30 am – 4:00 pm
    Saturday: 6:30 am – 4:00 pm
    Sunday: 6:30 am – 4:00 pm
  • Contact

  • Booking

    Booking Phone: 027 201 5996
  • Cuisine

    Unknown Chapter is a sunny spot always bustling with life thanks to its epic brunch menu, homemade slices and cakes and speciality roasted coffee.

The fresh, open, clean layout of Unknown Chapter undoubtedly takes some inspiration from the bike riding, coffee drinking, easy going attitudes of Amsterdam, where not surprisingly owner Jeremy has worked and lived for the last two years. Roasting coffee beans for a job, and previously owning a café in Queenstown, means he has all the knowledge and experience to make this a further success story.

Floor length windows running both sides of the space mean the café is not lacking in rich natural light, and a big old beautiful coffee roaster sits gleaming in the front window, a project the café looks set on starting soon. Seats tucked beneath a bench against the wide windows make a perfect spot for checking out passersby, while a mini outdoor area on the opposite side is a cosy nook for sunny days. Mismatched plants and glowing bulbs hang from the industrial-style ceiling, bringing some colour and warmth to the otherwise expansive area.

An old-school style selection of chairs will have you nostalgic for days in the classroom, and booths lining the back walls will be all the encouragement you need to get comfy and order another round of coffee.

Wholesome salads, quiches, frittatas and creative sandwiches stack the cabinet, making lunchtimes quick and easy for office day commuters looking for food on the run, while cakes, slices and scones provide easy options for the afternoon sweet treat. A small but well thought out menu offers brunch style fare, with an emphasis on free-range produce and creative new takes on classics. (Think omelet with asparagus, goats cheese and prosciutto.) Coffee beans are roasted under the brand's label, off site.

Friendly, casually cool staff behind the counter make churning out the coffees look easy, and the relaxed, non-pretentious vibe sees customers ranging from busy businessmen to high-vis contractors.

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