In Short: Glacage Bankstown is one of those hidden gems you just have to share with friends. A little oasis in Sydney’s west, that combines traditional flavours with an innovative twist. Serving up St Ali coffee, top notch food and outstanding hospitality. My chai lovers tip: the Dirty Chai Frappe, worth the drive to Bankstown alone!
Finding those little hidden gems, nestled in the neighbourhoods of the Sydney food scene, is one of the real joys of our work as foodies. When you find one like Glacage in Bankstown that is the creation of passionate people, like owner Belal and head chef Aziza who care about every customer’s experience, it’s hard not to want to spread the word.
Glacage might be unassuming from the street, but walking into this little oasis in the west feels a bit like we’ve stepped into a little slice of Bali in the city. The space is fresh, textured, and bright, with woods and tiles making for a very welcoming atmosphere.
We’re here for a mid-week breakfast foraging session, and what better way than to kick that off with some outstanding coffee. With Melbourne origins, Glacage serves up St. Ali. which is one of our all-time favourites as far as roasters go, and we’re often in their funky cafes down in Melbourne. The quality at Glacage is just what we’ve come to expect from this fine roast. So whether it’s a flat white, cappuccino, or mocha (yes, we tried all three, twice over!), you can be assured that it’s full in flavour and smooth in finish, with a perfect natural sweetness and creaminess to leave us smiling as the caffeine hits the system.
The wonderfully warm Chef Aziza of Glacage wows us next with a trio of tremendous smoothies. Lemon & Mint Frappe, Fruit Ninja, and my extra special favourite, the Dirty Chai Frappe, all land on our table like fireworks on NYE! Every one of these is a real flavour explosion, but I would drive across the city just for the Dirty Chai alone!
Let’s kick it off with a breakfast classic, the Signature French Toast. Looking like the embodiment of a tropical holiday, this mound of mouth-watering magnificence features a brioche base, fresh berries, creamy vanilla yoghurt, and crushed nuts. The flavours and textures are perfectly balanced, with a sweetness that never overpowers.
Next up we’re surprised by a stunning stack of crispy, crunchy, colourful, and deliciously different Fatteh. Now, this is not your traditional take on fatteh, this is a beautiful blend of chickpeas, tahini-flavoured yoghurt, crispy Lebanese bread, slivered almonds, pomegranates, and sizzling burnt butter. Talk about a head turner; this dish says so much about how Glacage takes the best from tradition and brings it up a notch in creativity. Bravo!
A quick return to an Aussie favourite in the classic Avo on Toast, and this rendition is replete with poached eggs, za’atar olive oil, zingy goats cheese, beetroot leaves, and of course, heaps of creamy avocado. Sooo yum, and then some!
But wait there’s more! Keeping with the ‘Down Under’ theme, the Aussie Breakfast Board rounds up all the brekkie favs into a killer day-starter that packs a punch, with beef bacon, baked beans, beaut eggs, stunning sausages, sautéed spinach and tomato. If this board doesn’t give you the energy to take on the day, then you might want to get your pulse checked!
How do you round out this bountiful breakfast bonanza?… raspberry cheesecake waffles, of course! In this case, the picture says so much more than I ever could…just divine, and so much for the waistline!!
Glacage has surprised us with it’s inventive take on café favourites, and how traditional tastes have been woven into dishes that are playful, innovative, and always delicious. Combine that great food with top notch coffee, a welcoming space, and some of the best hospitality we’ve received in Sydney, and Glacage shapes up to be one we’ll keep at the top of our “Best in the West” list.
*Coco & Vine dined as guests of AGFG and Glacage. However, all opinions and photos are our own.