From espresso to prosecco: Why more cafes are doubling as wine bars
Cafes in Melbourne are transforming into wine bars at night, offering a new casual option for locals. This trend is driven by the desire to break free from daytime trading and provide a unique experience. By serving wine, handmade pasta, and hosting DJs, these cafes are creating a vibrant atmosphere that attracts a diverse crowd.
- ▪Commonfolk cafe in Frankston morphs into a wine bar on Friday and Saturday nights, offering a unique experience for locals.
- ▪Matilda cafe in Mont Albert has launched happy hours and dinners at weekends, aligning with its French-themed atmosphere.
- ▪The trend of cafes turning into wine bars is increasing, providing neighborhoods with more options for casual nights out.
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| Original publisher | SMH Good Food |
| Canonical URL | https://www.smh.com.au/goodfood/melbourne-eating-out/from-espresso-to-prosecco-why-more-cafes-are-doubling-as-wine-bars-20260527-p601bx.html?ref=rss&utm_medium=rss&utm_source=rss_feed |
| Publication time | Fri, 29 May 2026 05:00:00 +1000 |
| Retrieval time | 2026-05-28T19:14:58.152Z |
| Last seen | 2026-05-28T19:14:58.152Z |
| Headline source | Publisher (no WeSearch rewrite) |
| Excerpt source | publisher body |
| Excerpt method | First ~120 words (~800 chars) of extracted publisher body, fair-use limited. |
| Summary | WeSearch · cerebras-chat (WeSearch summarizer) |
| Summary source text | contentText |
| Citation coverage | Summary is a WeSearch-generated derivative; primary citation is the original publisher URL. |
| Cluster | hUV2cLYc0E2U |
| Cluster logic | Grouped by semantic title/content similarity across sources within a rolling window. Same-publisher template collisions are excluded from coverage comparison. |
| Ranking reason | Story pages are not engagement-ranked. Hub feeds use recency, with optional source-diversified chronological ordering (cap consecutive stories per source). No personalized ranking. |
| Publisher visit | Yes — open original |
| Substitutes article? | No — link-out required for full text |
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| Indexing | May the item be indexed (stored, ranked, made findable)? | Allowed |
| Snippet | May a short excerpt of the publisher's text be shown? | Allowed |
| AI summary | May WeSearch generate its own short summary of the article? | Limited |
| Retrieval / RAG | May the content be exposed for third-party retrieval-augmented generation? | Not asserted |
| Model training | May the content be used to train AI models? | Not asserted |
| Commercial reuse | May the content be reused commercially? | Not permitted |
Basis: Derived from the published RSS/Atom feed. Contact: [email protected]. Reviewed: 2026-07-24.
Opening excerpt (first ~120 words) tap to expand
{"@context":"https://schema.org","@type":"NewsArticle","dateModified":"2026-05-28T19:00:00Z","datePublished":"2026-05-28T19:00:00Z","description":"Cafes are breaking free from daytime trading by adding wine, handmade pasta and DJs to give locals new casual options after dark.","headline":"From espresso to prosecco: Why more cafes are doubling as wine bars","keywords":"Hot & new, Cafe, Restaurant news, Wine bars, Ophelia Westgarth, Matilda, Commonfolk","author":[{"@type":"Person","name":"Dani Valent","jobTitle":"Food writer and restaurant…
Excerpt limited to ~120 words for fair-use compliance. The full article is at SMH Good Food.