Seaforth residents have lucked out big time with the opening of an incredible cafe and pantry.
It’s the kind of friendly neighbourhood spot where a glass of water is handed to you as you place your coffee order. It’s like the owners, Alex and Miles, know we’re a permanently dehydrated bunch (it’s true). It’s appreciated, as is the friendly banter and insanely good coffee and food coming out of Wuli x Serva’s kitchen.
Wuli x Serva is a collaboration we’re seeing more of in Sydney. Where two partners come together to share a space, reduce financial risk, and offer something really unique.
Behind the coffee machine is Alex Eagleton (the Wuli half), formerly of Skittle Lane in Manly, and in charge of the food is Miles Ackermans (the Serva half) who has been head chef at some of the Beaches best eateries: Herring Room, Noon, Effie’s and Wilbur’s Deli to name a few.
The pair have their own staff members, but you wouldn’t know that as the team act as if they were employed by either business, creating a cohesive experience that doesn’t feel disjointed for the customer. This unity also points to their ethos and name too – Wuli means ‘us’.
“As operators we couldn’t be happier with our core team of Shakthi, Zoe and Steph,” says Miles. “Their value behind the scenes can go unnoticed to the customer, but without them we wouldn’t be able to deliver on our product or service in the way that we aim and strive for. They are the backbone of this wonderful space and environment.”
What started out as base for the wholesale production of Miles’ preserves brand Serva, has quickly evolved into a cafe with indoor and outdoor seating and retail space to sell Serva’s range of ferments and pickles.
“If you had asked me a year ago if would I do a café, I would’ve said no,” says Miles. “But after opening Noon and being apart of the café culture, I found myself enjoying it more and gaining the experience I needed to pursue this. The offering of pickles and preserves lends itself into sandwiches, and this in turn lends itself to coffee, so it felt like a no brainer.”
“I really wanted someone who knows coffee through and through – partly due to my lack of experience,” explains Miles.
“Alex was ‘the guy,’ not only due to his experience but also his customer service.The idea of him also wanting to start his own coffee venture and brand really excited me as it lent into what we are trying to offer as a new and modern business with its own philosophies.”
The partnership came when the pair bonded over their love for hospitality and great conversation when they worked next door to each other at Wilburs and Skittle Lane. What drew Alex to the project was not only having a great level of trust in Miles as an chef but whose “character even transcends his experience in food”.
“I was pouring with inspiration (pardon the pun) after a three-year immersion at Skittle Lane’s roastery and cafes, and a short stint at Patricia Coffee Brewers in Melbourne,” says Alex. “It was very cool news to hear Miles was establishing in Seaforth and I couldn’t pass on the opportunity to be surrounded by such a great team, including Shakthi, who is an amazing chef in her own right.”
It was a lightbulb moment when Miles was head chef at Herring Room that sparked the idea to create a range of preserves.
“When I was head chef at the Herring Room, I made a blueberry chutney and that customers absolutely loved.”
“I was getting always asked if they could buy it which, of course, they couldn’t because it was a restaurant, but this led me to pursuing the idea of making restaurant quality condiments and pickles available for people to enjoy at home.”
And lucky for Seaforth locals, that Blueberry Chutney is served on the side of the umami-rich Mushroom toastie made with shiitake mushroom bolognaise, three cheese mix, fermented chilli and kombu butter served on Staple sourdough (their flagship bakery is also in Seaforth).
It’s been a hit, and when asked about what else the locals are loving, Miles says, “The best seller is easily the Egg and Cheese English Muffin with House fermented jalapeno relish, a very special goats gouda, free range egg, and shallot chimichurri.”
“This is the dish people are coming back for multiple times and think about once they have left. It will never leave the menu.”
If your mouth is already watering, let us tell you about the roast chicken sandwich inspired by one of Miles’ favourite dishes – buffalo chicken wings.
“Our roast chicken sandwich is house brined, and then roasted and served with buffalo Milk blue cheese, macadamia, iceberg lettuce and confit garlic ranch. Add a side of house hot sauce to get the full experience.”
For Miles, who is a local himself, it was really important to create a community hub where people could come to meet, grab a coffee before jumping on bus into the city or stop by for a chat. In the few weeks it’s been open, the shop has already built a strong reputation with regular customers. And if you hang around long enough, Alex will share a sample of the latest coffee he’s brewing. His aim is to evolve the coffee offering at Wuli, and potentially ween some of us off our milky coffees and experience something different.
“The community as far as we can tell, loves us, and we love them,” says Miles. “I never expected to feel such a strong connection with so many people in the area.”
Go check it out for yourself! And if you have a pooch with you, there’s also treats for them too.
Serva X Wuli Project
Shop 1 538 Sydney Road, Seaforth 2092
7 days – breakfast // lunch // coffee // preserve pantry
Weekdays: 7am – 4pm.
Weekends: 7am – 3pm.
Wuli Instagram:www.instagram.com/wuli.project/
Serva Instagram: www.instagram.com/serva_syd
Website: https://servasyd.com.au/
