15/08/2026
If you know Archie, you probably know we’re 100% plant-based.
That means every coffee, burger, bowl, dessert and drink is made without relying on animal products.
You may also know that Meliora, a disability-focused charity, took over Archie from vegan creator extraordinaire Zacchary Bird and his business partner, long-time Brisbane vegan chef Mel Gillard of Vegood.
Chef Kya’s new menu carries Archie’s fully plant-based tradition forward.
We haven’t yielded to the financial pressure to add dairy milk to the coffee list. We haven’t slipped bacon rolls onto the brekkie menu.
Why not?
Glad you asked. Okay, even if you weren’t curious... we’d like to share a little about why plant-based food is the right fit for Archie, now and into the future.
Part One: For the animals.
Over the years, members of the Archie team have spent time learning about what animals experience within farming and industrial food production.
What we found was often difficult to take in.
Many animals live short, restricted and uncomfortable lives. Sometimes the reality is almost unimaginable. We could go into more detail, but there is already plenty of material available for anyone who wants to explore it. We're not here to lecture, rather to explain our own 'why'.
In broad terms, around ten land-based animals are raised and killed each year, for every person on the planet.
Breaking that down, roughly every 100 plant-based meals served means one less animal life is required to feed us. So at Archie, by offering fully plant-based fare, we are reducing the demand for animal products.
It might be just a drop in the ocean, but to us, it's meaningful.
We want to show how phenomenally delicious plant-based alternatives can be. That we can be well-fed and well nourished, without placing a burden on animals to achieve it.
We don’t expect anybody to agree with us, or change their eating choices.
In fact, Plenty of our team eat omnivorous diets. We love them exactly the same. Given we're based out at Carseldine, we also feed omni customers all the time.
With inclusion in our DNA, being part of our community means that everyone is made to feel welcome, while we follow our hearts.
14/08/2026
Let’s talk complementary morning tea combos.
Spiced Chai Latte + Lavender and Rosemary Panna Cotta
Warm spice, silky plant milk, pistachio and rose alongside a panna cotta that is fragrant, gently herbal and finished with cacao praline. Soft, aromatic and beautifully balanced.
Black Sesame and Ube Milk Tea + Golden Waffle
Rich, creamy milk tea with roasted sesame and mellow ube, paired with a warm, crisp waffle layered with fruit, cream, floral sweetness and plenty of crunch.
Traditional Lemonade + White Chocolate Raspberry Mudcake
Sharp lemon and fresh mint cut through the dense white chocolate richness, while raspberry brings a bright, tart edge.
Blood Orange Cake + Brazilian Lemonade
Bittersweet citrus cake beside sparkling strawberries, cream and house-made lemonade. Fruity, creamy and lively.
Black Forest Bliss + Hazelnut Chocolate Mudcake
Black cherry, chocolate, coconut and vanilla ice cream meet a dense, fudgy mudcake with roasted hazelnut richness. Deep, dark and unapologetically indulgent.
Passionfruit Cake + The Ipanema
Tangy passionfruit cake with fresh lime, candied ginger, mint, passionfruit and ginger ale. Bright, fragrant and full of zing.
Six very good reasons to make time for morning tea. And if none of these tickle your fancy, come on down and explore our other offerings!
🕔 Wed–Sun | 10am–8pm
📍 Archie AM:PM — Carseldine Central
🌱 100% Plant-Based
💛 Good food. Real jobs. Local impact.
12/08/2026
Chef Kya and Chef Carlos have actually been working together longer than Archie has been around.
When Kya was running the kitchen at Ovolo in the Valley, home to the renowned Za Za Ta, Carlos joined the team as an apprentice and began working his way up.
Over time, with Kya leading, something pretty special developed between them.
Kya brings culinary creativity in abundance: sensory-led imagination, bold flavour profiles, botanical hero ingredients, and a love of unexpected combinations of texture and aroma.
Carlos brings strong visual planning and plating, structure, organisation, and a genuine passion for a kitchen that runs smoothly. He sees how all the pieces need to fit together and helps make that happen.
In a supported workplace, those contrasting but complementary approaches enrich the environment.
Our team members get to learn from two different ways of moving through a kitchen. Carlos is wonderful at grounding people into the systems, helping them understand what comes next, and building confidence and capability as they go.
Kya has a knack for opening her heart, which often opens other people’s hearts too. Then in goes her boundless passion for food, creativity and a life built around serving other people.
With both of them, the commitment to support and excellence in care is immediately apparent.
Archie is moving ahead in leaps and bounds because this duo keeps turning up and shining bright for the whole team.
In fact, they have been so lovely to work with that we are now exploring potential chef apprenticeships with two of Archie’s school-age team members. Still early days on this, but our standard approach is:
Sounds great. Let’s try and make it happen.
With Chefs Kya and Carlos leading the team, we know they're in good hands.
🕔 Wed–Sun | 10am–8pm
📍 Archie AM:PM — Carseldine Central
🌱 100% Plant-Based
💛 Good food. Real jobs. Local impact.
11/08/2026
It's here, it's Vekka time once more, as another public holiday gives us cause for celebration!
So whats Archie doing about the festivities?
Chef Kya said 'Hold my hat!' last week - and in no time at all came back with a signature Archie Botanical style Vekka Menu that hits all the high notes:
✅ Umami Snacks
✅ Shareable Treats
✅ Nostalgic Desserts with a Twist
✅ Drinks to Live For
Check the post visuals for more and we'll see you there - any time between 10am and 8pm, Wednesday to Sunday. Dine in, Pick up or Delivery
📍 Archie AM:PM — Carseldine Central
🌱 100% Plant-Based
💛 Good food. Real jobs. Local impact.
06/08/2026
We’ve mentioned the Golden Waffle before. Briefly.
That was clearly inadequate.
Lets starts with the toasted waffle itself: warm through the middle, crisp around the edges. Braised quince and winter fruit adds soft, fragrant sweetness, joined by our house-done silky strawberry cream and mixed nuts toasted with agave and rose.
The frozen pomelo adds the extra dimension. Cold, citrusy and lightly bitter, it cuts through the richness and creates that wonderful contrast between warm and frozen, crisp and yielding, sweet and sharp.
A dessert for taking your time with.
Good luck with that.
🕔 Wed–Sun | 10am–8pm
📍 Archie AM:PM — Carseldine Central
🌱 100% Plant-Based
💛 Good food. Real jobs. Local impact.
05/08/2026
Joel has travelled a fair distance to reach the front of house at Archie.
He grew up in Timor-Leste and acquired a spinal cord injury in a serious car accident in 2006. With very little disability support available, Joel spent two and a half years mostly at home. A wheelchair, along with the training to use it independently, opened up new possibilities. He went on to teach other disabled people in Timor-Leste the same practical wheelchair skills he had learned.
After moving to Brisbane, Joel found further connection through wheelchair basketball. He now plays competitively, coaches and visits schools to get students onto the court, share his story and encourage a more equal understanding of disability.
At Archie, Joel handles table service, orders, payments and cleaning. He welcomes people, keeps track of what needs doing and helps the front of house run as it should.
Our (current) kitchen is, honestly, too cramped for his wheelchair. But there's plenty of meaningful work beyond the kitchen door, and Joel is doing an incredible job of it.
On court and at Archie, Joe's a team player. We're blessed to have him.
🕔 Wed–Sun | 10am–8pm
📍 Archie AM:PM — Carseldine Central
🌱 100% Plant-Based
💛 Good food. Real jobs. Local impact.
06/08/2026
05/08/2026