This place had me at warehouse style.
Located in a quiet street back from the main Moffat Beach Village, One Block Back would be equally at home in Abbotsford as it is here on the Sunshine Coast.
The space is huge – with plenty of room inside for working, eating, coffee, whatever. Outside there’s a little garden area with resident cheeky butcher birds and magpies and the occasional kookaburra.
As for the food? We’ve been a couple of times now and sampled the wagyu burger with piccalilli mayo – make sure you ask for sweet potato fries with that – the chicken BLT, and the smashed avo due with avo and pumpkin hummus. Miss 19 loves the RAWR food treats that also come out of the kitchen. She recommends the raw wagon wheel or snickers – no nasties and apparently yummo. We haven’t tried the hotcakes, but watched a heap of them coming out on Saturday and boy, did they look pretty!
The service has been a tad on the whatever side – on our first visit (a Friday lunchtime) it was spot on, but last Saturday our meals staggered out, with the poached egg arriving for my smashed duo well after my smashed duo did. Not that it mattered – it was an overcast Saturday lunchtime and we had nowhere else we needed to be. Besides, the food was fabulous – although I’m still unconvinced about this whole activated charcoal thing – and a thing it is.
Oh, and newish to One Block Back, but not on the menu yet are, wait for it…doughnut fries. Yes, really. They look like fries, they’re served in a little box like fries, but they’re strips of doughnut rolled in cinnamon and sugar…and even drizzled with nutmeg. Stop it already.
A huge yes! Even if it’s just for that piccalilli mayo…or the sweet potato fries…or that pumpkin hummus. You know what? Just go.
One Block Back is at 106 Nothling Street, Moffat Beach
Opening Hours 7am – 3pm
You can find them on Facebook here
January 2018 Update
One Block Back is now licensed, yes, you heard that right.
The menu has changed a tad – the hotcakes have been replaced by waffles and the beans have been moved to the winter reserves bench in favour of pesto eggs with beetroot and halloumi.