Dispatch is the newest incarnation of Cafe 176 in New Town.
With a bright welcoming feel the renovations enhance the beauty of the building that was the New Town Post Office from 1891 until the 1970s. The space invites you in with a neutral colour pallet and warm timbers. The gorgeous bright green coffee machine sits impressively on display complimenting the green in the stained glass windows.
This Girl called in with Cute and Caring, Too Cool and Cool Junior for brunch recently.
As they do often, Cute and Too Cool chose the same, poached eggs with a side of bacon and avocado $16.50. If a café does all day breakfast, these two customarily choose poached eggs with the sides that take their fancy on the day. Junior chose the granola $13.50, who is this girl! She did also order an iced coffee $6.80, so we let her stay! This Girl went for the Dispatch breakfast, poached eggs, roasted tomato, avocado, mushrooms and house made chutney $19.50.
We often judge a café on how well they do their eggs and Dispatch delivered the goods with perfectly oozy yolks. Cool Junior really enjoyed her granola which looked so good all of us declared we would be happy to give it a go another time! The Dispatch breakfast was a delicious lighter alternative to eggs and bacon, although you can ‘add meat – bacon and pork chipolatas’ for an extra $4.50.
A display cabinet holds an assortment of gourmet baguette and toasted sandwich options for both dine in and take-away and another is filled with some delicious looking sweet treats that we are definitely going to try next time!
There is a main café area but go exploring because they have a couple of smaller spaces and outdoor tables line their deck for those sunny Hobart days.
Dispatch are also licensed and serve a selection of beer, cider and wine!
Dispatch is run by Tim Daly and Scott MacKinnon, both of whom have an impressive history in hospitality.
Tim started his career at Wrest Point, where he spent 10 years working in the magnificent Point Revolving Restaurant after which he entered the word of teaching at Drysdale, he also worked for the renowned Chris Jackman at Choux in the early 2000s. After a stint of training at Tafe in Melbourne Tim moved back to Tassie where he was most recently at the Athenaeum Club in Hobart and Stone and Borrow in Richmond.
Scott owned and operated BarCelona and the Telegraph Hotel and most recently was venue manager for the Salty Dog at Kingston.
Dispatch’s chef, Terry Walker did his apprenticeship at Wrest Point and worked for 9 years in the Point Revolving Restaurant and was then Head Chef at the Athenaeum Club for 12 years before joining Tim and Scott at Dispatch.