Food & Dining
REVIEW: The Flight Coffee Hanger is one of Wellington's newest speciality coffee houses.
The Hanger is the latest cafe from Bink Bowler, Nick Clark, Richard Corney and Matt Graylee, the people behind Memphis Belle Coffee.
It opened in September in an old concrete garage on the corner of Willis and Dixon streets.
The conversion of the building is fantastic and simple. Pale wooden boards form the walls and the custom-built counter. The high ceilings and roller door give it the feel of an aircraft hanger.
On a hot summer day it provided a welcome break from the sun, although I will be interested to see how easy it is to heat in winter.
All the roasting equipment is in the back of the cafe, and it is not just for show. If you're lucky you might spot the beans for your coffee week being freshly roasted on the premises.
Because coffee is the main point of the cafe, we decided to try as many as our bodies would allow.
We had a chemex-prepared Suiza coffee from El Salvador ($6) and a V60-prepared Dolok Sanggul from Sumatra ($5.50), both served black, an espresso Kathengariri from Kenya ($6.50) and Flight Coffee's espresso Bomber coffee ($4).
Each coffee was served with an information card listing its region, flavour and some interesting facts.
They were excellent. The different flavours in all of the coffees shone through. I'm not a big fan of black coffee, but I preferred the two black filter coffees to the espresso coffees.
The aroma was stronger, the flavour was smoother and sweeter.
The Suiza was the overall favourite. The information card even read like a list of my favourite flavours: coffee, chocolate, wine and fruit.
On the food side The Hanger is let down a little by consistency.
The spinach, feta and capsicum muffin ($4.20) was good. It was toasted and served with lashings of butter. My dining companion deemed it excellent.
However, my roasted pumpkin and bacon salad ($6) came to the table ice-cold and I had to ask for it to be warmed. The flavour was not that great and there was not enough bacon.
To follow, we had a piece of the gluten- free chocolate brownie ($5). It came warmed and had a cream cheese topping. The brownie melted in my mouth and was a big chocolate indulgence.
We decided to order another slice. However, that one was cold and not nearly as good.
Co-owner Mr Clark said a small menu was in the works and it was hoped to launch it in February.
Once the food at The Hanger is as good as the coffee the place will really take off.
Lunch and coffees for two came to $41.20.
- The Wellingtonian