Sugar Rae's — Restaurant in Sydney

Response to owners sad response:

What an incomprehensible response from you the business owner. No apologies for defiantly denying a customer his right to a good quality coffee with 100% fresh milk in the jug… just ridicule over my age etc.

Not one bit of compunction for serving very sub-standard coffee made with old re-heated milk… just a rabid, senseless attempt to defend your indefensible position.

No wonder you are “in tough times”. You are on a very sad path. You have no interest in a quest for better quality.

I created my first cafe in 2004 in a small shopping centre in Ramsgate Rd. Four years later, when 93% of 1st cafe owners have gone broke, (according to official gov figs that are released each year) I was doing 52kg of beans per week… 11kg on the busy days… which equates to approx 880 shots… at times, 20+ customers waiting on the footpath as 3 baristas pumped high speed and high quality.

This was in the depths of the Great Recession in 08/09, it was common for customers to stand at my entrance looking for a seat and say “What Recession?”

“At my age”, as you so tactlessly put it, one comes to understand these important facts about producing great coffee. You learn that you can’t grub a few extra cents from customers by using old, reheated milk.

You suggested you would have preferred “a conversation” about the issue. There was nothing to converse about.

I specified a simple, standard requirement to start my coffee with a clean jug.. I was vehemently denied my request, so I really had no option but to walk. I was not interested in trying to convince her of anything. I just walked a few doors down and got exactly what I wanted… what I was paying for… quality!… not what your barista wanted me to have! Easy.

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The young barista had just poured 2 t/a coffees. I then asked for freshly steamed milk for my coffee, she looked in the jug and said she didn’t want to waste the milk from the previous pour. Two issues here… once milk has been sitting in the jug for more than about 10secs, it separates and loses its silkiness… and secondly you HAVE to waste milk to make good coffee… you have to pour ALL leftovers down the sink… you cannot top it up and steam it again… or you get that disgusting sour taste in your coffee. I don’t mind paying near $5 for a coffee… I just don’t want my coffee butchered with re-heated milk so the cafe can grub an extra 10cents from milk costs. … and I don’t appreciate a young barista who hasn’t got a clue, raising their eyebrows at me because she doesn’t...

The late great Sugar Ray himself appeared to me in my sleep and said in no uncertain terms "Go eat at Sugar Rae's asap or you will get what's coming to you". Having slipped a disc in my back a couple days ago, I offered no resistance and did just that. I didn't regret it. The double trouble burger was bigger than a pregnant triceratops. My point of satiation was reached and I felt satisfied. The service was better than Novak Djokovic on a good day and I didn't have to wait too long for the food to arrive. Highly recommend, this place...

People said Sugar rae's burger is the best in the shire, and I didn't believe until I actually had one. Why is it so good? Quantity is great. The size of burger is huge and Suger rae doesn't play with the patty. It is very thick. Other ingredients are great in quantity too. Price is super reasonable. Sauce is house made and tastes so good.

Only one downside that could be subjective was that burger was too salty for me.

No one uploaded the menu so far so I am uploading. I can never buy any...