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

16/09/2026

Fish Lovers Basket is a slightly funny name for a plate with no fish on it.

But that’s kind of the point.

We love fish. Quite a few people around Archie dive, snorkel and generally get very excited about what’s living under the water.

We just prefer it stays there.

This dish has staying power - around since the Zac and Mel days, and it’s still one of those Archie plates people keep coming back for.

Konjac-root fish gets our house crispy batter and Archie seafood salt. Then there’s calamari, a panko prawn, lemon and a pile of delicious hand-cut chips.

Chef Kya’s herbed tartare gets into the sour, sweet, creamy and pickled territory, cutting through to balance the salt, oil and carbs.

And because apparently we love fish enough to give it another outing...

The Po’Boy is back!

On special this week and next.

So yes: fish basket, fish burger, zero actual fish.
Just how we like it.

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

10/09/2026

If you’ve been plant-based for a while, there’s a pretty good chance you’ve eaten a lot of tofu.⁠
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Like… a lot.⁠
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And with plant-based meats getting better, stranger and more convincing every year, it’s easy for the humble block of compressed soybean curds to slide into the background.⁠
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But tofu really can do sooo much.⁠
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Crisp it up and it’s golden on the outside, soft through the middle and ready for a big sauce. Blend it and it becomes creamy. Marinate it and it takes on whatever direction you want to send it. Crumb it, fry it, bake it, scramble it, smoke it.⁠
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There’s good reasons why it will always have a place on our menu.⁠
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The Crispy Hero of the Gado Gado, brought to life with the Indonesian style peanut sauce.⁠
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In the Archie Bowl, it's part of a cornucopia of delicious botanical ingredients and sauces.⁠
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Then Chef Kya combines it into our Tofu Gnocchi, for the perfect consistency, taste and nutrition, finished with a creamy mushroom sauce.⁠
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We do love the clever new plant-based products coming through.⁠
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Meanwhile tofu is sitting there like:⁠
'Hello, I’ve been doing this for millenia!'⁠
⁠
We're curious to ask our online community⁠
⁠
Have you ever made Tofu from scratch?⁠
And⁠
What's your absolute favourite way to eat it?

09/09/2026

Indi’s growth and progress isn’t loud or obvious, it’s in the little things.⁠
He is calm, careful, methodical, and approaches things in a quiet, detailed way. ⁠
⁠
He takes his time, and when he learns something, he really takes it on board.⁠
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Lately we’ve noticed him becoming more confident at Archie, within his work practice and within the team and even joins in on our kitchen singalongs.⁠
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It’s those small moments of “I’ve got this” when you’re watching someone gradually realise - they’re capable of more than they thought.⁠
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It's our joy to have Indiana as part of the Archie team!⁠ Say howdy next time you see him.⁠
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🕔 Wed–Sun | 10am–8pm⁠
📍 Archie AM:PM — Carseldine Central⁠
🌱 100% Plant-Based⁠
💛 Good food. Real jobs. Local impact.

08/09/2026

Never has the humble Cauli Nug had such ambition.⁠
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Chef Kya takes fresh cauliflower and sends it somewhere completely unexpected: into a sweet and spicy tandoori sauce, through a shower of garlic sesame crunch, then finishes it with fragrant curry leaves.⁠
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And suddenly cauliflower is punchy. Vibrant. Aromatic. Complex.⁠
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There’s sweetness, smoke, heat and crunch up front, then garlic, toasted sesame and curry leaf lingering around afterwards.⁠
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This is Kya’s botanical approach in a very delicious nutshell.⁠
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Take a familiar plant. Pay attention to flavour, aroma, texture and contrast. Then keep exploring until it becomes something genuinely exciting to eat. Something to return to, again and again.⁠
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🕔 Wed–Sun | 10am–8pm⁠
📍 Archie AM:PM — Carseldine Central⁠
🌱 100% Plant-Based⁠
💛 Good food. Real jobs. Local impact.

06/09/2026

Come on down to Archie with dad today - for our all day specials!

Roast Pork Banh Mi - with mushroom pate, carrot and pickled daikon, mayo, coriander and mild chilli.

Brekky Muffin - with chef's chili beans, plant-based bacon, empty cheese and BBQ sauce

Tofu Scramble with feta and spinach on soft Turkish bread, with delicious beetroot relish.

PLUS - Spicy Island Burger is back for this weekend only! House-done fried chicken, charred pineapple, bacon, empty cheese, yuzu mayo and sweet spicy style sauce. A tropical adventure for a warm Sunday.

100% Plant-Based, always and forever.
Open 10am - 8pm Dad's Day

04/09/2026

Dads have a funny habit of working a bunch, getting on with things, and somehow avoiding being treated.⁠
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So this weekend, here’s your chance.⁠
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We’ve got four Father’s Day specials running Saturday + Sunday, 10am–8pm, and Chef Kya has absolutely not gone for subtle.⁠
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The Brekky Muffin starts with hashbrown, bacon and cheese, then gets a proper hit of chilli made with beans and mince - an instant wow - especially once the smoky BBQ sauce joins in. All packed into soft toasted muffins.⁠
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The Chilli Cheese Scramble brings Chef Kya’s scrambled tofu with spinach and plant-based feta onto fresh Turkish bread. The saltiness of the feta is perfectly balanced by that rich, tart beetroot relish. Very easy to settle into.⁠
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Then, hello again: Spicy Island Burger⁠
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It’s back for a short tropical getaway. Fried chicken, bacon, melty cheese, sweet spicy sauce and yuzu mayo, with charred pineapple right in the middle of it all. A holiday for the taste buds.⁠
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And finally, the Banh Mi.⁠
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Roast pork, cucumber, carrot, coriander, pickled daikon and, crucially, plant-based mushroom pâté (which is is still weirdly hard to find)⁠
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If Dad normally says “don’t worry about me”, maybe ignore him this once.⁠
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Saturday + Sunday, 10am–8pm.

03/09/2026

What’s our number one best seller, week in, week out?⁠
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The Korean Fried Chicken Burger.⁠
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Soju-infused seitan chicken, double fried until properly crisp, then coated in a slightly salty soy-based glaze.⁠
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House-made kimchi brings the heat and acidity, Asian-style slaw keeps things fresh and crunchy, and it all lands in a soft brioche-style bun, toasted just right.⁠
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The original inspo for our batter came from , whose authentic Korean recipes, many passed down from her mum, continue to delight and excite the Archie team. There’s a lot of love, history and seriously good food in what she shares, and we’re very happy to learn from it.⁠
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There are plenty of good things on our menu.⁠
But you lot have stuck with this one all year. We get it.⁠
⁠
And if you missed the memo, make sure you try it next time you're in!⁠
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🕔 Wed–Sun | 10am–8pm⁠
📍 Archie AM:PM — Carseldine Central⁠
🌱 100% Plant-Based⁠
💛 Good food. Real jobs. Local impact.

02/09/2026

Plenty has happened around Archie recently, with more lined up behind the scenes.⁠
⁠
Let's take stock:⁠
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The new menu has been out for a good minute. Our botanical identity has taken shape, and we’ve got more specials coming. Father’s Day, Halloween, World Vegan Day and a few things we’re not ready to spill yet.⁠
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We’ve also improved our space better to hang out.⁠ Gas heaters for cooler nights. We’re trialling some comfy, lazy seating. And our wifi is blazing fast, so you can scooch in, get comfortable and work from Archie as long as your heart desires.⁠
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The recent visit from Brisbane Vegan Meetup was a fab success, so we’re exploring more meets, gatherings and events.⁠
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Behind the kitchen door, we’ve been investing too. More fridges. Better hot-drink equipment. An ice-cream machine. And more enviro-friendly food storage.⁠
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Then there’s the bit that get us in the feels.⁠Every one of our supported employees is unique. Different strengths. Goals. Ways of communicating, learning, and working.⁠
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Supporting each person needs to be unique, too. We’re tweaking individual support plans around the actual human being doing the job. For us, real support means substance, direction and deeper understanding.⁠
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We’re also deeper into planning our weekly meal-prep and delivery service, for the general community as well as disability and elderly communities. Plenty of people are looking for better plant-based options.⁠
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And because we don’t know how to sit still, we’re cooking up fun collaborations with a few faces some of you will already know online.⁠
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So yep. Plenty more is in the works. Some is half-built. Some is still scribbled across whiteboards, Asana boards and group chats. But we love plans ⁠
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We’re grateful to everyone eating with us, telling friends, bringing groups along, cheering on the team and giving our little kitchen that could room to grow.⁠
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We’re having a great time building what comes next.

01/09/2026

What's your Why?
This is ours.

These lovely people.
A growing team.
Positive will.
Meaningful work.
Genuine Support.
Fun and creativity.
Memories and opportunities.

With more than 15 people now working at Archie, thanks to the incredible support of the local and the plant-based communities - we get to do this rewarding work, day in and day out.

You may also notice in this clip, a new face. Our newest support worker - Sachith! You may see him on weekend lunch day shifts, supporting Joel and others.

Don't be shy - say G'day and learn a little about him while you order!

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

28/08/2026

Brunch? Dessert?⁠
⁠
We’re not here to make you choose.⁠
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Our Golden Waffle is crisp, toasted and very happy living somewhere between the two.⁠
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Braised winter fruit brings the soft, jammy richness. Strawberry cream gets generously involved. Mixed nuts are toasted in agave and rose syrup for crunch, sweetness and a little perfume. Then frozen pomelo pieces come through with bright, cold bursts of citrus.⁠
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All piled onto that warm, golden waffle.⁠
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Order it at midday and call it brunch.⁠
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Order it after dinner and call it dessert.⁠
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Order it whenever you like and call it excellent decision-making.⁠
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Delicate. Decadent. Delightful.

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

26/08/2026

The Jackfruit Barbacoa Potachos have been quietly climbing the Archie orders leaderboard.⁠
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And we think we know why.⁠
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People order them once, understand exactly what’s going on, and then seem to have a little trouble resisting them the next time.⁠
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Unfortunately, just looking at the finished dish means you can’t really see half of what’s making it so good.⁠
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So here’s what’s hiding underneath all that glorious mess.⁠
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Crispy potato. (no corn-chips needed)⁠
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Barbacoa pulled jackfruit, rich and savoury.
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Queso.⁠
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Fresh crema.⁠
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A generous spoonful of guacamole.⁠
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Fresh pico de gallo.⁠

Sweet grilled pineapple
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Pickled chillies for a sharp little hit.⁠
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Finished with sprouts for balance ⁠
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Layer after layer of crisp, creamy, juicy, spicy, sweet and salty, all piled together so no two mouthfuls are quite the same.⁠
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You’ll understand after the first plate.⁠
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The second one is between you and your appetite⁠
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🕔 Wed–Sun | 10am–8pm⁠
📍 Archie AM:PM — Carseldine Central⁠
🌱 100% Plant-Based⁠
💛 Good food. Real jobs. Local impact.

25/08/2026

We think a lot about futures at Archie.⁠
⁠
Because getting a job matters. But what comes after that matters too.⁠
⁠
Archie has been given new life - to give disabled people the chance to do real work, earn proper wages, build confidence and learn through experience in a working hospitality business.⁠
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We also want that experience to lead somewhere, for those that want it.
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There’s a big difference between building the skills to complete a range of tasks, and developing the comprehensive, systematic understanding of food, kitchens, service and teamwork that can eventually lead to someone running a kitchen of their own.⁠
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That’s why we’re working on an apprenticeship pathway for our supported employees, via Meliora Support Services - the charity that owns and runs Archie.
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The goal is for people to build not only practical experience, but industry-standard qualifications they can take with them for life.⁠
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Into another kitchen. A bigger role. More responsibility. Eventually, perhaps a kitchen they’re responsible for running themselves.⁠
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And with Chef Kya steering things, we know the professionals who come through Archie will be learning more than how to cook well.⁠

They’ll learn how to think about food. How to understand flavour. How to organise a kitchen. How to work under pressure. How to take responsibility for other people.⁠
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And, just as importantly, how to treat the people they work alongside with love.⁠
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We want someone to be able to arrive at Archie for their first job, discover what they’re capable of, become really bloody good at something, and leave with a recognised qualification and a genuine career ahead of them.⁠
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We’re still building the apprenticeship program, and there’s plenty to work through.⁠
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But the direction is clear.⁠
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A supported job should be able to become a career.⁠
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🕔 Wed–Sun | 10am–8pm⁠
📍 Archie AM:PM — Carseldine Central⁠
🌱 100% Plant-Based⁠
💛 Good food. Real jobs. Local impact.

19/08/2026

There’s a lot a chomp in our Gado Gado, and we’re pretty pleased about it.

Perfectly fried panko-fried tofu. Crunchy lettuce, cucumber and green beans. Juicy tomato. Fresh sprouts. And properly crispy potatoes.

Then we pour chef's delicious Malay-style peanut satay sauce.

Fresh, creamy, nutty, umami, satisfying. This plate full of vegetables is the new menu dark horse, and people are ordering even all through winter!

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

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.⁠
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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.⁠
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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.⁠
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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.⁠
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Blood Orange Cake + Brazilian Lemonade⁠
Bittersweet citrus cake beside sparkling strawberries, cream and house-made lemonade. Fruity, creamy and lively.⁠
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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.⁠
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Passionfruit Cake + The Ipanema⁠
Tangy passionfruit cake with fresh lime, candied ginger, mint, passionfruit and ginger ale. Bright, fragrant and full of zing.⁠
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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!⁠
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🕔 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.⁠
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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.⁠
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Over time, with Kya leading, something pretty special developed between them.⁠
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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.⁠
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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.⁠
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In a supported workplace, those contrasting but complementary approaches enrich the environment.⁠
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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.⁠
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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.⁠
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With both of them, the commitment to support and excellence in care is immediately apparent.⁠
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Archie is moving ahead in leaps and bounds because this duo keeps turning up and shining bright for the whole team.⁠
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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.⁠
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With Chefs Kya and Carlos leading the team, we know they're in good hands.⁠
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🕔 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!⁠
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So whats Archie doing about the festivities?⁠
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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:⁠
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✅ Umami Snacks ⁠
✅ Shareable Treats⁠
✅ Nostalgic Desserts with a Twist⁠
✅ Drinks to Live For⁠
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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
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📍 Archie AM:PM — Carseldine Central⁠
🌱 100% Plant-Based⁠
💛 Good food. Real jobs. Local impact.

11/08/2026

Creation of our Vekka specials have been a total team effort!

With our supported employees working with Chefs Kya and Carlos - the team is bringing to life some unique Archie style creations, yet full with nostalgia.

If you're heading out for an adventure this week - from Wednesday onwards, stop in at Archie along the way for your plant-based yumyums :)

We'd love to see your lovely faces on your public holiday funday.

Pair these specials with our burgers and you'll be yum-maxxing.

More details to come tonight!

🕔 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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