Tucked away in North Bondi, The Depot has been serving locals since 2007- fuelling sunrise beach walks and mid-morning meetings in style.⁠

We chatted to the team about all things hospo and even got their top secret Tiramisu recipe- see the full interview and recipe below



"How did the Depot come about?" 

Originally in 2008, The Depot is a family business started in north Bondi. It's been through a few different formats, venues and partners but the team have been in hospo a long time so it was a natural progression to come together for what it is now. 

The current iteration which was re-opened 2021 is owned by brothers Clint and Guy Turland, and their cousin John Kelly. Clint and Guy are both chefs, and John has worked in hospitality, and specialised in coffee for a long time! 

"What's been the biggest challenge so far?"

Fuck! Covid. We opened 2 weeks before lockdown was enforced and had to make some pretty steep adjustments very quickly. We're a 69 seat venue so had to work out how to make the business work with take away only. The support that we got from our local community was amazing. We put a focus on coffee, take away meals and our bakery. 

"What's your morning routine- how do you drink your coffee?"

Black - some days I take the kids to school, some days I do opening shift at 5:30am! We're located at north Bondi so most days it involves a spectacular sunrise. 

"What's your favourite thing on the menu?"

For coffee, I love the variety that comes with single origin rotations. Breakfast wise - our rainbow bowl or GF pancakes are always great and definitely our two best sellers. 

"What do you think makes a great cafe experience?"

Community. Inside and outside the business. We know our customers and they know us. That relationship allowed us to pivot pretty quickly once lockdowns started but it's also maintained strong relationships that help keep the cafe going, and our customers coming back day after day. We also work to foster a strong community from our kitchen, floor staff, baristas and bakery. We need to be able to trust all parts of our team for the business to succeed. 

"What’s the one piece of advice you wished someone told you before opening a cafe"

Don't do it... (Jk) Staff will always be both your biggest asset and (sometimes!) your biggest headache.  

"Where do you like to hang out on your days off?"

Skate park with my wife Tan and the kids or a sneaky surf when it fits. We live in one of the most beautiful places on earth so when we're not in the cafe we're always outside taking advantage of how lucky we are to be here. 


Makes 6 glasses

4 eggs, separated
110g castor sugar
500g mascarpone
1 tsp vanilla bean paste
24 savoiardi biscuits
5 x St ALi Wide Awake long blacks (or 500ml extra strong filter)
50mls x Kahlua
St ALi Drinking Chocolate to dust

1. Beat the egg yolks and sugar until pale, light and fluffy
2. Fold in the mascarpone and vanilla until just combined
3. Beat egg whites until soft peaks form. Gently fold through mascarpone mix, careful not to lose too much air.
4. Mix together the coffee and Kahlua
5. Quarter fill glasses with the mascarpone mix
6. Dip each biscuit in the coffee mix and place on top of the marscapone (you may have to break them in half)
7. Layer and repeat until you have 3 layers of mascarpone and 2 layers of biscuit
8. Chill for at least 4 hours or overnight
9. Dust with St ALi Drinking Chocolate to serve
Sale Off
Wide Awake 1kg black bag of coffee
Sale Off
ST. ALi 1 kilogram black bag of chocolate powder


The Depot

132A Warners Ave, Bondi Beach NSW 2026