Food Wine Sleep

Pete Henderson, who, with more than ten years experience in the hospitality industry, is passionate about coffee and well-versed in the language of the bean. Having spent years working for boutique Sydney coffee company Allpress, Pete opened his first cafe in New Zealand with great success, before returning to Sydney to open this funky Paddington establishment.

All Tiger Mottle coffee is made using the double ristretto technique, which extracts the best flavour from the Golden Cobra beans and results in a decadently rich, sweet and full-bodied coffee. In fact, the cafe takes its name from the moth-like pattern that forms in the crema of an espresso shot when the liquid has been extracted with perfect finesse. Sweet-toothed fiends can try the maple mottle, a double ristretto poured over a shot of maple syrup and chilli, then topped with double cream and dark chocolate.

The Tiger Mottle menu is approached with the same passion and consideration as making the perfect coffee. Taking quality produce and creating simple but elegant meals, Pete and the team use locally sourced and organic produce where possible.