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Archie AM PM, Shop 23/735 Beams Road, Carseldine, Brisbane (2026)

24/07/2026

What’s better than pie on a winter’s eve?⁠
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Not a lot 🥧⁠
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Our Shepherd’s Style Pie is the kind of dish that makes you want to cancel your other plans and commit to being warm. ⁠
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Slow-braised lentils, sundried tomato and beetroot, first covered with a layer of melty plant-based cheese, topped with chef's garlic mash made from sweet and regular potato, with an abundance of warmed turkish bread on the side, because we believe in excess where it counts.⁠
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It’s hearty, homestyle, deeply comforting stuff. The sort of meal that doesn’t just feed you - it gives that fully rugged-up feeling.⁠
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Built for winter, basically.⁠
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🕔 Wed–Sun | 10am–8pm⁠
📍 Archie AM:PM — Carseldine Central⁠
🌱 100% Plant-Based⁠
💛 Good food. Real jobs. Local impact.⁠
⁠

24/07/2026

Bold, botanical drinks do more than sit beside the food. They are absolutely the main character.

Take our lovely girl from Ipanema, for instance.

Fresh lime brings the zing. Candied ginger adds sweetness, warmth and spice. Mint keeps it refreshing, passionfruit brings the tropical tang, and ginger ale gives it a bright little lift.

Fragrant, fruity and full of life. She's a constant staff and customer fave on the new menu.

🕔 Wed–Sun | 10am–8pm
📍 Archie AM:PM — Carseldine Central
🌱 100% Plant-Based
💛 Good food. Real jobs. Local impact.

22/07/2026

So, what does 'Botanical' actually mean?⁠
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By definition, it points back to plant origins - substances, flavours, medicines and features drawn directly from plant material.⁠
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And frankly, that’s our whole thing.⁠
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At Archie, plants are where flavours begin. Colours begins. Aromas and textures. ⁠
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Fruits, veggies, greens, grains, pulses, herbs, spices - not as gap fillers or cheap carbs, not an afterthought, but leading right from the front.⁠
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So when we say botanical, we’re talking about food where plants are the hero in every sense. Smoky. Juicy. Tart. Creamy. Fragrant. Earthy. Fresh. Rich. Unexpected.⁠
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Take our charred sumac greens: charred vegetables, blistered grapes, seedy dukkah, cannellini yoghurt, pomegranate vinaigrette and charred lemon.⁠
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Being totally swept up in the sensory experience. That’s what botanical looks like. Plants, fully expressed.⁠

🕔 Wed–Sun | 10am–8pm
📍 Archie AM:PM — Carseldine Central
🌱 100% Plant-Based
💛 Good food. Real jobs. Local impact.
⁠

21/07/2026

A disabled worker can turn up on time, do what’s asked of them, contribute to the team, and still be paid as little as $3.31 per hour.⁠
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That’s the reality for many people in disability employment around our nation - based on a model called 'Australian Disability Enterprise' where they're paid sub-minimum wages.⁠
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And really, it’s just not okay. Not at all. ⁠
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People with disability have real lives and real expenses. Rent. Food. Electricity. Transport. The basics do not cost less because someone is disabled. Plus, when any person gives their time, effort and energy to work, they deserve to be paid fairly.⁠
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When Meliora Support Services took over Archie, we wanted to try building something different. We made the commitment that our employees with disability would be paid at least the full hospitality award wage. Then we drew up a plan, a pathway to ensuring financial sustainability.⁠
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That choice has not always made life easy. The in-between period has had some rough waters. But we stuck to it, because the alternative doesn't sit right with us.⁠
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And then the community showed up. You guys. Because of your growing support, Archie is now stronger and more sustainable than ever.
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We’re still learning, still refining, and still building what comes next. But this is one value we'll be keeping close to heart. And if we demonstrate that fair wages really work, we hope more organisations and businesses will join in.⁠
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🕔 Wed–Sun | 10am–8pm⁠
📍 Archie AM:PM — Carseldine Central⁠
🌱 100% Plant-Based⁠
💛 Good food. Real jobs. Local impact.

20/07/2026

Some heroes wear capes.⁠
Some heroes live in jars.⁠
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This is Esmerelda the Kimchi — a fiery local legend, hand-punched and fermented by Chef Kya and ready to improve your day dramatically.⁠
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Tangy, spicy and funky, she brings the kind of sharp little hit that makes rich food richer and fresh food brighter. Honestly, she’s doing a lot.⁠
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You'll find our Kimchi in our Korean Fried Chicken Burger and our hugely good Archie Bowl. ⁠
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Say Hi to Esmerelda (and Harold, her situationship) next time you're in.⁠
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Put some respect on her name.⁠
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🕔 Wed–Sun | 10am–8pm⁠
📍 Archie AM:PM — Carseldine Central⁠
🌱 100% Plant-Based⁠
💛 Good food. Real jobs. Local impact.

17/07/2026

You can now have stunning, restaurant-quality fare delivered right to your home on Brisbane’s Northside.⁠

Find us on Uber Eats or better yet - our own online store that delivers via doordash drivers here:
https://archieampm.lifeintouch.net/

Our own store has cheaper item prices, but delivery may be more expensive than uber, so one item orders will be cheaper on Uber and our store is better for medium to larger orders.
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There still aren’t a lot of dedicated, elevated plant-based options around here. Especially not ones you can order in when you want to stay home, but still eat something a little special.⁠
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Hungry? Try the rich Shepherd’s Style Pie, or The Archie Bowl with brown rice, quinoa, miso butter, roast veg, panko fried tofu and our house-made kimchi.⁠
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Wanting something a little more snacky, colourful and new? Go for the Smoked Potato Spring Rolls, or the Cauli Nugs with their sweet, spiced, vibrant sauce.⁠
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Want a dessert that wows? Lean towards the Rosemary + Lavender Panna Cotta.⁠ it's totally delish.
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With a broader range of eat-at-home meals also in the works, watch this space.⁠
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Stay home. Eat fancy. Keep it plant-based.

16/07/2026

Sometimes your body just knows what it wants.⁠
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Something soft. Something rich. Something earthy, warm and comforting, yet upholding elegance.⁠
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Chef Kya’s Creamy Mushroom Gnocchi is exactly that.⁠
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Hand-done tofu gnocchi, pulled shiitake and field mushroom, folded through a creamy cashew sauce, then finished with crispy chilli oil and fried enoki.⁠
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it may come as a surprise - but the crispy chilli oil doesn't turn this into a spicy dish. It’s gentle touch adds depth, aroma, colour, and a little crunch through all that creaminess.⁠
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This is very much Chef’s approach to food: botanical hero ingredients, thoughtfully crafted flavour profiles, subtle textural contrast, richness, and the touches that elevate a dish.⁠
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A dish to slow down for.⁠
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Savour every bite, folks.⁠
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16/07/2026

How has the team adjusted to the new menu?⁠
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Honestly, it's a work in progress.⁠
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Our team has worked hard for months, learning the systems around Archie’s previous menu. Then we asked them to step into something much more detailed: a botanical makeover, new recipes, more layered dishes, new drinks, new textures, new finishes.⁠
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It has not been a small change. And there's been some hiccups. The overwhelm at a new workspace. Completely new food prep, with new colours and scents. And new skills required to produce dishes at the highest quality.⁠
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But they’re leaning into the experience they already have. And trusting Chef Kya and Carlos to guide and support them, as the team's capacity develops, to serve our community.⁠
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With skill. With finesse. With love.⁠
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15/07/2026

Our Milky Sips. The softer side of the drinks menu.⁠
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Creamy, layered, a little indulgent, made to perfectly complement the food, or even become the very reason you dropped in.⁠
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Lets explore the line-up!⁠
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Power Protein Smoothie - is rich and sturdy: peanut butter, banana, dates, cacao and coconut, with pea protein folded in. Thick, nutty, gently chocolatey, and straight out satisfying.

Berry Cream Smoothie is softer and brighter. Mixed berries, hibiscus, banana, coyo, coconut milk and toasted coconut. Fruity, creamy, with gentle floral tones, and easy to love.

Black Sesame and Taro Milk Tea is the deepest drip. Black sesame, taro (also known as ube), vanilla-infused Thai milk tea, soft foam and cacao praline. Nutty, thick, mellow, and totally decadent.

Black Forest Bliss leans dessert without tipping all the way over. Black cherry, chocolate, coconut, vanilla ice cream and cacao praline. A little nostalgic, a little velvet, very much not boring.
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Milky sips, each with their own little mood.⁠
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🕔 Wed–Sun | 10am–8pm⁠
📍 Archie AM:PM — Carseldine Central⁠
🌱 100% Plant-Based⁠
💛 Good food. Real jobs. Local impact.

13/07/2026

Alright, here it is properly: the new Archie menu.⁠
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Not a sneak peek. The actual full thing. Big and Botanical.⁠
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We’ve got nourishing bowls, share-friendly plates, winter warmers, delicious drinks including coffee, excellent sweet things, and our best legacy burgers and baskets still holding their own. ⁠
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Some dishes are lighter and brighter, some are rich and cosy, and some are just there because they satisfy again and again.⁠

As the team settles in with the new menu, Chef Kya will also be introducing new specials, to delight our senses.
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Have a scroll through and see what’s calling your name. Save it. Share it. Send it to you group chat.⁠
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Then come see us, or order in below: https://archieampm.lifeintouch.net/

🕔 Wed–Sun | 10am–8pm
📍 Archie AMPM — Carseldine Central
🌱 100% Plant-Based
💛 Good food. Real jobs. Local impact.

10/07/2026

We've hinted and we've promised. We've whispered and even hollered about it.

So now, here it is: Chef Kya's new menu is live!

Fun, botanical, colourful, aromatic. Meals to share. Meals to order in. Stunning new desserts and drinks. Hearty winter warmers and nourishing bowls. Legacy burgers and baskets.

Shown above is the delicious, filling, sensuous Archie Bowl. So much more to share in the coming days and weeks.

Find the link to our full spread in our bio, where you can order pick-up or delivery. Or come in person.

All that's missing, is you.

09/07/2026

What has Head Chef Kya Knights been up to since stepping into Archie in February?⁠
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In short: growing a whole new team, grounding her approach in a new space, diving into supported employment with zest, and returning to her roots with a flair for the botanical.⁠
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That chapter of Chef’s food story was shaped in part through her time at Brae, one of Australia’s best-known farm-to-plate restaurants, where the kitchen works in close relationship with the land and seasons. The botanical tradition continued while running the kitchen at Brisbane foodie favourite Zazata in recent years.⁠
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Week on week at Archie, Chef has offered up a range of culinary delights, and you - our wonderful supporters - have responded with enthusiasm, insight and love.⁠
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Now, we’re on the very cusp of Chef’s own debut menu at Archie.⁠
We couldn’t be prouder. And we couldn’t be more excited to share it with you.⁠
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05/07/2026

You asked, we listened.⁠
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Some changes are practical: better hours, all-day dining, delivery, specialty coffee.⁠
Some are bigger and broader: ethical leadership, fair wages for disabled workers, and a stronger kitchen with Chef Kya elevating the quality and consistency of everything we put out.⁠
And some are delicious: our new botanical menu, with lighter, brighter, more layered flavours coming through.⁠
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None of this happened by accident.⁠
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It’s come from you. From feedback, reflection, testing, learning, and a whole lot of consideration about what Archie could become. ⁠
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In particular, over the past six months, so many of you have taken the time to tell us what you wanted, what mattered, what needed tightening up, and what was worth keeping.⁠
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We’re really grateful to everyone who has supported us, eaten with us, encouraged us, and shared honest feedback while these changes have been gradually taking shape. You’ve helped guide this next version of Archie more than you probably realise.⁠
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We’re proud of where it’s heading - and have so much more in the pipeline coming soon! ⁠
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🕔 Wed–Sun | 10am–8pm⁠
📍 Archie AM:PM — Carseldine Central⁠
🌱 100% Plant-Based⁠
💛 Good food. Real jobs. Local impact.

02/07/2026

There’s a lot going on in the Archie kitchen on any given shift, but if you look past the tickets and the pans, you might catch a glimpse of Chef Carlos and Kirsty sorting things out together.

When Meliora first took over the café, we made a deliberate choice: we were going to put support right at the center of the kitchen. We knew that if the support structure was solid and steady, the team spirit would take care of itself.

And honestly, you can taste the difference. The food is sharper, the service is smoother, and the whole vibe in the front of house has completely lifted because the kitchen is running as a proper team.

For us, good support isn’t about looking over someone’s shoulder or doing the work for them. It’s about building the framework so people can take on more responsibility, sharpen their hospitality skills, and step into the thick of it with confidence.

Our supported employees aren’t just a side project or a feel-good addition to the roster. They are the backbone of the kitchen and front of house.

There’s simply no Archie without them.

If you haven’t dropped in lately, come down to Carseldine, grab some lunch or dinner, and see Carlos, Kirsty, and the rest of the crew in action.

🕔 Wed–Sun | 10am–8pm
📍 Archie AM:PM — Carseldine Central
🌱 100% Plant-Based
💛 Good food. Real jobs. Local impact.

01/07/2026

Somewhere around the late 1960s, yiros/gyros began carving out its place in Australia in local Greek eateries. By the 80s, it was well on its way to becoming part of the takeaway comfort-food canon. ⁠
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Then in recent decades inspired plant-based versions like ours began emerging, evolving our shared Aussie foodscape.⁠
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Migrants changed Australian food culture forever. And they continue to contribute to a rich, multicultural palate. ⁠
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At Archie, yiros is also a piece of the original Archie.⁠
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So while the menu evolves, this one stays on, for now at the very least, as part of our Legacy Menu. Because a good yiros isn’t just lunch — it’s history, comfort, and a very solid life decision.⁠
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ps: the updated tzatziki is amazing!⁠
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🕔 Wed–Sun | 10am–8pm⁠
📍 Archie AM:PM — Carseldine Central⁠
🌱 100% Plant-Based⁠
💛 Good food. Real jobs. Local impact.

28/06/2026

It's high time Archie had a refresh. An update. A good lick of paint, fresh plants and fresh vibes to coincide with our new menu going live.

From a space perspective, we'd love to ask: what changes do you want to see at Archie - that would make you want to visit more?

Better cushions and throws? Gas heaters? More winter warmers?

Books and Board games? Social events? Crochet circles?

We want Archie to be somewhere that everyone feels welcome and wants to hang out.

With a team of more than 10 supported workers now - we want to grow into a community hub on the Northside. As a charity employing people with disability, more bums on seats = more people we can offer opportunity to.

With our working bee on next week - it's a perfect time to share your ideas to make our space, more of everyone's space.

25/06/2026

Botanical doesn’t just mean 'green leaves on the side of the plate', babes. At Archie, it encompasses the sweeter side of life, too!⁠
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It means: Rosemary lavender panna cotta with cacao praline. Waffles with braised quince and frozen pomelo. Choc cookies and ice cream with smoky caramel toasted macadamias. Black sesame and ube milky tea. Fragrant, creamy, crunchy, cold, soft, wild.
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Our menu tasting team has fallen deep into the habit of DESSERT FIRST. Because honestly, we just can't wait to try them. Again. They're such a wonderful experience.⁠
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You're invited to share in this odyssey, with 'Captain Kya' boldly charting our course. Hop on board.
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🕔 Wed–Sun | 10am–8pm⁠
📍 Archie AM:PM — Carseldine Central⁠
🌱 100% Plant-Based⁠
💛 Good food. Real jobs. Local impact

24/06/2026

A single shift at Archie has so many factors. At the centre, is learning, collaboration and support.
That's not all 😊
A commitment to excellence.
A healthy sense of humour.
Tasting, trying, experimenting.
Communicating and collaborating.
Updating systems.
Fun and play.

And of course, getting stuck in when the orders come in and the lunch or dinner rush is ON!

Already, our newest employees are catching the rhythm, staying on task, and upholding our principles.

All thanks and all possible to you guys.
You watch or like a post. You talk about us to someone. You come for a meal. You express appreciation to a new team member for their work.

Still just the beginning! Hold our hats and see what we have planned next!

🕔 Wed–Sun | 10am–8pm⁠
📍 Archie AM:PM — Carseldine Central⁠
🌱 100% Plant-Based⁠
💛 Good food. Real jobs. Local impact

-based

23/06/2026

Okay, Archie needs to clear something up once and for all::⁠
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Yes, we ARE actually open. Properly open. Reliably open.⁠
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Since we took over as the new owners, we’ve been building towards this:⁠
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Wed–Sun, 10am–8pm, kitchen open all day. ⁠
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No missing a 2pm kitchen cutoff to settle for coffee and cake. No need to decode our hours like it’s a side quest. Every day is the same. Just Google us. Turn up. We cook. You eat.⁠
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If you ever visited Archie across the past couple of years and left hungry because the times weren't a match - we've dug deep, transformed what the place is about, and we'd love some faith from the community.⁠
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Come back. Try us for the first time. We love serving everybody. ⁠
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And in the weeks ahead? We’re going bold. We’re going botanical. Things are about to get fun for the tastebuds.⁠
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🕔 Wed–Sun | 10am–8pm⁠
📍 Archie AM:PM — Carseldine Central⁠
🌱 100% Plant-Based⁠
💛 Good food. Real jobs. Local impact⁠
⁠

23/06/2026

What does 85% of your team being supported employees actually look like - in a café also gripped by wild culinary ambition?⁠
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In short: Plenty of work, but a fun time had by all.⁠
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It looks like a lot of talking. Regular check-ins. More planning and consideration. Managing multiple communication styles happening in the kitchen at once. More pathways and resources for the team to engage processes in ways that work for them. Sometimes more mistakes, but met with creative responses. More figuring out what helps each person do their best.⁠ Lots of experimentation.⁠
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Underpinning that - it means slowing down. Our charity's () goal is to sustainably employ people with disability, who get paid just the same as everyone else. Everything on top of that, is (plant-based) gravy, frankly.⁠
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Still, we wanted to do more than toasties and a cuppa. Because disabled people are capable, creative, dynamic and responsive to opportunity. Our team proves exactly that, week-in and week-out.⁠
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They just turn up. Professional, passionate and ready to serve others.⁠
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🕔 Wed–Sun | 10am–8pm⁠
📍 Archie AM:PM — Carseldine Central⁠
🌱 100% Plant-Based⁠
💛 Good food. Real jobs. Local impact.⁠
⁠

20/06/2026

Say hello to our Black Sesame Taro Milk Tea. It's gorgeous. It's very, very good. Don't think. Just drink!
You'll also see our other new sip - the Ipanema - with passionfruit, ginger sugar, lime and lemon. Easily the freshest drink we've had all year.

We're so happy we get to photograph them, because drinking them comes straight after!!

Chef Kya has totally settled into her stride with her botanical creations, as we move ever closer to the new menu.
That menu is coming sooner than you think, keeping a handful of all time Archie favourites, yet building a new culinary identity. New dishes, snacks, desserts and more!

🕔 Wed–Sun | 10am–8pm⁠
📍 Archie AM:PM — Carseldine Central⁠
🌱 100% Plant-Based⁠
💛 Good food. Real jobs. Local impact.⁠

19/06/2026

So, Coffee goes with Oranges? Let us explain 🍊⁠
Chef Carlos, who hails from Colombia - has brought an innovation from the specialty coffee houses of Bogota and Medellin - all the way to Archie.⁠
The Result: Our Zesty Orange Iced Cold Brew. Fresh, delicious, enlivening, and... collaborative.⁠
While there's always someone leading the team, at Archie - everybody is called 'chef' in our kitchen. Because everyone contributes. Everyone creates. Everyone is valued.⁠
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🕔 Wed–Sun | 10am–8pm⁠
📍 Archie AM:PM — Carseldine Central⁠
🌱 100% Plant-Based⁠
💛 Good food. Real jobs. Local impact.⁠
⁠

Archie AM PM

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