Venture into Lennox’s new café Penny Lane and you will discover a very chic and stylish refurbishment created by family owners Maria, Gyan and Polly.
This is now the third café they have owned and designed themselves. Showing the owner’s intent for longevity in Lennox, the Penny Lane interior design finally provides a home for their eclectic personal collections gathered and ‘hoarded’ over many years.
In pride of place on the wall is an old bookie’s tote board once owned by Maria’s dad. So impressive is the collector piece, Maria has even rejected offers from Gai Waterhouse to buy the item.
The family-vibe runs through the seven staff employed here. With warm friendly service you can relax with a hospitality that feels like a cosy comfortable extension of home.
Chef Michael Desmond brings vast experience of 16 years in Melbourne, combined with his past 3 years of working in the local region. Michael follows his passion to create a style with French and Spanish influence, giving it a modern take, using loads of fresh local produce.
The menu caters for all tastes, from imaginative contemporary recipes, to an easy burger. Every dish is home-style with a surprising and delicious gourmet twist. All this is achieved, while providing consistent quality and affordable prices.
Coffee is from Moonshine Roasters in Federal and Penny Lane also serves a variety of teas, along with other hot wellness beverages and cold healthy smoothies and juices.
An on-premise license to serve alcohol adds more variety.
Penny Lane promotes eco-friendly sustainability: Anyone who would like to bring their own cup receives a discount. And, you can rest easy either way, as all take-away is served in fully compostable biodegradables cups, lid, straws and cardboard trays.
They are now considering longer opening hours heading into summer, and are also happy to take bookings catering for private functions.
Located in the middle of the 90-92 Ballina Street Arcade, Penny Lane is next-door to Surefit Gym and right opposite White Wood Boutique. See ad on page 19.