Gaviato’s

Quite simply, the best thing about Gaviato’s isn’t the coffee (Campos, FYI), although it is good, so so good), or the gluten free delights within the display cabinet and the promise of more food options in the coming weeks. Nay, the best thing about Gaviato’s is Gavin, the mastermind of this operation and the atmosphere he’s created.
When I popped in to the newest member of the Gabba Precinct, Gavin had been open not even a week and already you were walking into a café that felt a little like home. There was no pressure to drink up as fast as you could and he made no apologies for the fact that it is currently a work in progress — finding out what everyone likes most, building up the menu as they go and what not. We nattered away about his home town, Christchurch NZ, his dogs, the meaning behind the colour scheme of the café, his wedding to his wife and more. It really was like I was catching up with a friend who also happend to ply me with delicious coffee (and a side of home-​made hokey pokey).
My apple berry crumble muffin was light and brilliantly gluten free meaning no regrets after and the friend I was catching up with had the most delicious looking iced-​coffee. As I was ordering my long black with hot milk on the side, Gavin asked, «Milk or Cream?» Cream!?! There’s an option for cream on the side?!? Yeah, ok, I went with the cream on the side and you know what? It was delicious.
I know the next time I visit Gavin there’ll be something new to discover and more reason to stay a little while longer. There’s talk of Wi-​Fi coming soon and a back area that will give patrons more lounge space and a communal table.