Cold foam and Bay views now on the menu for morning walkers, coffee lovers and young families at Little Bud’s Cafe. Bud’s Tavern Proprietor Scott Mileto and Chef Kyle de Moor are serving upgraded Aussie breakfast classics and Single O coffee creations. Step inside Huskisson’s newest early-bird dining room—plus find out how to win a $50 breakfast voucher.
Little Bud’s Cafe has officially taken its first steps, serving a seriously good breakfast menu, specialty cold foams and bright waterfront views from the sunny side of Owen Street Huskisson. Early birds are tucking into the new offerings from 7am till 11.45am, from the comfort of the indoor booths, a high table in the front windows or at one of the spacious outdoor tables under the awnings outside the 80s-style pub.
The extension into breakfast soft-launched in September, when Bud’s Tavern started welcoming a new crowd through the doors. Till now, the venue has been strictly 18+ but with the advent of brekky, families are now welcome to enjoy the cafe together till 4pm when it reverts to adults-only.
Local-First Strategy
For proprietor Scott Mileto, expanding into breakfast with Little Bud’s Cafe was a natural next step for the business. Scott reflects on the strategy behind the venue’s early days and why establishing their local following first was so important.
“Being a small venue, if we had allowed families in from day one, we would have been swamped with tourists,” Scott explains. “We wouldn’t have had a chance to establish ourselves as a local’s venue, and we don’t regret the way we’ve done it for a minute. This has given us a chance to build relationships with the locals who are now becoming our brekkie regulars, and now we’re seeing a great mix of locals, tourists and young families.”
That community-first approach carries through to the breakfast menu, where Scott says the philosophy is straightforward and centred on quality.
“This is Aussie brekkie classics done really well,” he says. “Great produce and good quality proteins, no different to our regular menu.”
Upgraded Aussie Classics Worth Waking Up For
The breakfast lineup features free-range eggs and sausages custom-made by Cory at South Nowra Premium Meats, keeping the focus on good produce and quality ingredients. A couple of dishes are already proving popular, including the sausage and egg muffin meal for $25 which comes with a homemade hash brown and fresh orange juice. The chilli eggs ($26) add a local pork sausage ($7) are another favourite among the breakfast crowd, including Brittany Hudson, who looks after wait service and marketing coordination. Her personal go-to is the chilli eggs, and she says the house-made chilli crunch is the best. That’s a recommendation worth taking!
We headed down to Bud’s with friends to sample the new breakfast menu, and the Turkish Eggs ($27) were a standout. Two poached eggs sit alongside labneh, miso-glazed eggplant, pickled onions and crunchy puffed wild rice furikake, served on Turkish bread. The Eggs Benny ($29) is another satisfying choice, with poached eggs, house-made yuzu hollandaise and rich smoked ham hock on thick white toast. Gluten-free and dairy-free options are also available.
We also tried one of the weekly specials, Mushroom Toast ($22), featuring sautéed mushrooms, smashed avocado, spiced house-made labneh and shaved parmesan. It’s worth keeping an eye out on chef Kyle de Moor’s creative weekly specials, a chance for the kitchen to show off technique and seasonal produce.
For something simpler, Eggs Your Way ($14) offers two eggs fried, scrambled or poached on thick-cut white bread with chives. Sometimes the breakfast classics are all you need.
Serious Caffeine Dreams and Cold Foam Creations
The coffee offering brings its own personality to the breakfast experience, with a range of specialty creations worth trying. The Banana Bread Cold Foam ($10) is a clever combination of Collider cold brew, banana bread cold foam and crispy crumbs on top.
For a hit of sunshine, try the Mont Blanc Cold Foam ($10), combining Collider cold brew with zesty citrus cream cold foam, aromatic nutmeg and fresh orange. It is a refreshing caffeine fix, almost too pretty to take that first sip. If it were after midday, these two brews could easily pass for a top-tier cocktail.
Bud’s has chosen Collider as its signature specialty coffee blend, roasted by Sydney-based Single O, a pioneering Australian roaster founded in Surry Hills and celebrated for its award-winning single-origin coffees. A Certified B Corp, Single O is committed to ethical sourcing and supports climate-resilient coffee research. Scott says Collider has been a family favourite for years, and the team feels fortunate to be working with them.
Meanwhile, the baristas at Little Bud’s Cafe are busy preparing quality espresso coffees well before the bar opens for its midday drinks service. If you enjoy the brew as much as we do, you can also pick up a bag of Single O Collider beans from the counter to take home.
Booths, Views and the Sunny Side of Owen Street
Right on Owen Street, Bud’s offers plenty of covered outdoor seating, along with cosy leather booths inside. From the tables, you can look across towards the Bay towards Myola Spit, while the north-facing position is perfect to catch the morning sunshine. The staff bring the same welcoming, family-friendly approach Bud’s is known for, and there is a true local feel, with passers-by dropping in for a bite after their morning walks or quick dips.
Little Bud’s Cafe serves breakfast daily from 6:30am until 11:45am, with Pub Classics available from 12pm to 3pm, followed by the bistro and dinner menu from 5pm until 8:30pm. Coffee and retail bags of beans are available until 3pm too. Best of all, breakfast is walk-in only, so there is no need to book. Simply turn up, find a spot in the sun and enjoy the morning.
This Weekend’s Little Bud’s Specials
There is something extra on the breakfast menu this weekend, with a Honeycomb Crunch Cold Foam Latte ($10) for those with a sweet tooth, alongside a Watermelon Refresher ($7) made with watermelon, fresh mint, a squeeze of lime and soda water.
On the food side, the playful Swine + Dine with Egg-cellent Fun-gui ($27) brings together grilled speck, poached free-range eggs, a goat’s cheese-stuffed mushroom, wilted greens and Turkish bread.
In collaboration with Bud’s Tavern, Jervis Bay Weekend is giving our subscribers the chance to win one of two $50 gift vouchers to enjoy breakfast at Little Bud’s. Click Here to Enter.
