Café revival marks new chapter

A MUCH-LOVED Grovedale café nestled among the gumtrees on the Surf Coast Highway has reopened its doors to the community, and a familiar face is at the helm.

Troy Benjamin and his wife Cerisa – the team behind the Indigenous tea brand that last year received rave reviews from celebrity chef Gordon Ramsay – have brought their signature blend of culture, connection and country to the Booln Booln Café.

Set within the newly relaunched Booln Booln Cultural Centre, the café will serve as an extension of the Blak Brews brand, with the premium, native tea range on offer alongside barista-made coffee and bush jaffles that feature favours such as slow cooked roo ragu with bush dukkah and lemon myrtle chicken with chimichurri.

Guests can also look forward to a rotating selection of seasonal sweet treats and artisanal pastries, created by a pastry chef who has earned a Michelin star for her innovative and flavourful creations.

“We’re so proud to be bringing the Booln Booln Café to life,” Troy said.

“Our goal with Blak Brews was always to cultivate meaningful interactions and build connections within the community, so having a physical space where Geelong locals can visit, chat and come together over a cup of tea is what I’ve always wanted to achieve.”

The venture follows the Benjamins’ win last year on Gordon Ramsay’s Channel 9 television series Food Stars, exposure that quickly launched the Blak Brews brand on the international stage and earned Troy both a 12-month mentorship with the renowned restaurateur and fans across the country.

Much like Blak Brews’ script-flipping tea blends, Booln Booln promises the Geelong community a unique experience that celebrates native flavours, cultivates connections and sparks engaging conversations, all while surrounded by kangaroos, emus and wallabies.

“Booln Booln is more than just a café – it’s a sensory experience,” Troy said.

“We’ve created a space that feels grounded and amongst native bushland, but full of modern flavour. Think bushland vibes meets barista brilliance.”

As part of its offering, the café will host a weekly Outback High Tea experience on Fridays between 10am and 1pm, centred around a premium, native-inspired spread that celebrates First Nations favours and fosters connection through food.

The Wathaurong Aboriginal Co-operative successfully acquired the cultural centre last year, fulfilling what chief executive Simon Flagg describes as a 30-year dream for the First Nations community.

Formerly known as Narana, the site was relaunched as the Booln Booln Cultural Centre and opened its doors to the public in March.