Ru­ral As­pect:

Bundaberg Style - - WELCOME -

Eleven Acres re­veals why it is such a per­fect place to re­lax.

AL­MOST like you have es­caped to your own ru­ral re­treat, there is noth­ing short of fab­u­lous about an af­ter­noon spent re­lax­ing at Eleven Acres Cafe.

Eleven Acres wed­ding and events co-or­di­na­tor Sarah Nor­ris said with the days that much warmer, the big beau­ti­ful trees sur­round­ing the cafe, ev­ery­thing in bloom and the grass green, it was a beau­ti­ful out­look for al­fresco style din­ing.

“Our set­ting is mag­i­cal and we even find that peo­ple en­joy on a rainy day to sit in the café over a hot bev­er­age and sim­ply watch the rain fall it is that peace­ful,” Sarah said.

“We are lucky in that be­cause of our bush­land sur­rounds we also get a nice breeze which makes warmer days that much more pleas­ant for din­ing and there is al­ways some­thing new to look at on the grounds.”

Ev­ery­one is catered for at Eleven Acres whether look­ing to dine with friends, have a fun re­lax­ing af­ter­noon with the fam­ily and they are even dog friendly.

One thing that is def­i­nitely draw­ing the crowds both lo­cally and those vis­it­ing the re­gion is the amaz­ing va­ri­ety of the menu both for break­fast, lunch and din­ner on Fri­day and Satur­day evenings.

Head chef Ben Achurch loves noth­ing more than shar­ing his pas­sion for food and ex­pe­ri­ence de­vel­oped through­out the world that al­lows him to bring culi­nary mas­ter­pieces to the plate.

Ben con­tin­ues to up­date the menu based on the sea­sonal changes and loves noth­ing more than the fact that he is sur­rounded by such a wealth of fresh pro­duce through­out the re­gion to create with.

Peo­ple who are look­ing for some­thing new and dif­fer­ence are drawn to the cafe’s menu, al­though it also con­tin­ues to hold some of the cus­tomer favourites as well.

“Our restau­rant menu is also up­dated as avail­abil­ity of pro­duce changes, which keeps its ex­cit­ing, es­pe­cially for our cus­tomers who fre­quently visit.”

The Eleven Acres Cafe ex­pe­ri­ence doesn’t end there though as they are also de­vel­op­ing a name for some sen­sa­tional cof­fee.

Café man­ager Ta­nia Wil­let said staff use the Bond Street Blend from Veneziano which is a sea­sonal blend, mean­ing it is the best cof­fee of the sea­son they are us­ing; add to that they also use fil­tered rain water for all their cof­fees.

“We have well trained Baris­tas who love cof­fee,” Ta­nia said.

“Our baris­tas spend a lot of time chat­ting to and learn­ing about cof­fee from Tommy Pol­lock from Spe­cialty Cof­fee Co who sup­ply our cof­fee be­cause our cof­fee ex­pe­ri­ence is about ed­u­ca­tion.

“They are equipped with ex­ten­sive knowl­edge about cof­fee and there­fore are able to share that with the cus­tomers, in their cup and in con­ver­sa­tion if the cus­tomer is in­ter­ested.”

But the true pièce de ré­sis­tance for Eleven Acres con­tin­ues to be its staff with Sarah high­light­ing they are all great.

“It truly is such a team ef­fort here at Eleven Acres,” she said.

“It is this pure joy for what we do that is in turn passed onto our cus­tomers who know when they stroll up the path they are go­ing to be greeted by staff who want them to en­joy their time with us from be­gin­ning to end.”


CHEERS: A de­li­cious meal or sim­ply a few quiet drinks, Eleven Acres of­fers the per­fect set­ting.

Eleven Acres head chef Ben Achurch en­joys us­ing fresh lo­cal pro­duce.

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