Goodfields Eatery: A Sydney Family Cafe
3 February, 2020
There is a certain quality possessed by some cafes. It cannot be counterfeited. You can feel it, but describing it is difficult. It lies in the subtleties, the sum total of the finer, often unnoticed details. The little things which in isolation are immaterial, but collectively they separate the good, even great cafes, from the very best. Goodfields Eatery has it. It stems from the Sydney cafes character, defined by the touch of experienced and passionate operators, father and son, Anthony and George Karnasiotis.
Hospitality has an uncanny ability to put strain upon even the strongest of family ties. But for Anthony and George, it generates the opposite effect. They have a mutual love of food, coffee and restaurant culture, shared over the best part of two decades. The Karnasiotis family has owned and operated restaurants and cafes ever since George and his wife immigrated to Australia from Greece in the late 1980s. Anthony could be found peeling vegetables and washing dishes from the age of eight, the starting point of a father-son working partnership which is the root of Goodfields’ success.
“having grown up in the working world alongside Dad, most of the time we both know what the other is thinking or envisioning.”
The effectiveness of George and Anthony’s working relationship is Goodfields’ greatest asset. The textbook management clichés regarding communication and respect ring true, “we share all responsibilities and our communication is the key to ensuring smooth operations. We talk every day about what is happening and what needs to be done” says Anthony. In reality, the words are often gratuitous, “having grown up in the working world alongside Dad, most of the time we both know what the other is thinking or envisioning.”
“a place that is all windows and doors, and open to the world. An offering of a little escape”
Goodfields Eatery is an actualisation of a shared envisioning, as Anthony describes it, “a place that is all windows and doors, and open to the world. An offering of a little escape”. The cafes modern, chic and open design ensures the venue is always naturally lit, and offers an atmosphere of vitality and vibrancy.
When it comes to the menu, hearty cuts of meat feature heavily, but are balanced by lighter brunch options, “a fair number of dishes are influenced by our (Greek) background, where Lamb is a major ingredient. At the same time, we try to offer dishes, especially for breakfast, that deviate away from the standard use of bacon and sausages. We try to create an experience that is a little different to the standard Sydney café, something other than what you could easily cook at home.” The menu at Goodfields is perpetually evolving and devised on the basis of what flavours and textures are favoured by the duo and head chef, what industry trends exist and most crucially, the in-season produce.
Empty seats are scarce at Goodfields, and have been ever since its doors opened in late 2018. First time customers almost always return, and Anthony attributes this to the cafes ability to stay true to its character, “our industry is so competitive that is it very important for every café to truly hold on to their soul, the things that make them unique.” So, what is this ‘soul’? If you strip back slickness and smooth charm of Goodfields, you have an eatery built and operated by a Greek-Australian family who love to host, and are pretty damn good at it.
MON TO SUN : 6AM - 5PM
37 Lindfield Avenue, Lindfield, Sydney