All-in-one deli, café, providore and sando shop Our Boy Roy is opening in Clarence Park this November.

Set to open in mid-November, Our Boy Roy is the anticipated sister café to Semaphore’s High Tide (formerly Whipped), opening soon in Clarence Park.

Taking over the premises of Rise & Grind, once renovations are done the deli, café, providore and sandwich shop will seat more than 100 people, including in a “garden oasis” outdoor seating section.

“There will be a little bit going on, but the idea is that if you’re walking around with Mum in the morning, you can grab Mum a bunch of flowers, grab a loaf of bread, couple of coffees and some lunch,” says founder Michael Cotton.

While Our Boy Roy does have a section dedicated to hearty, good quality and generously portioned sandwiches, Michael acknowledges the saturated sando craze and says Our Boy Roy will still offer traditional brunch fare.

“It’s not just sandos – I know that’s the big buzz at the moment,” he says. “I wanted to tap into that, but at the same time, let’s not forget that the average punter might not necessarily want that.

“You can come in and I might feel like a meatball sub, but someone else might feel like a hot cake. That’s probably setting Our Boy Roy apart from the little sandwich renaissance that’s coming.”

Imagine a kitchen where the graffiti is

The providore arm of the business is an important inclusion, and Michael says he will try to avoid stocking the same general-store-style offerings seen elsewhere.

“Every providore and general store ends up looking the same,” Michael says. “It’s the same products that you see everywhere else, and it just starts to look very generic.

“Why try to do what everyone else is doing?”

With a healthy dose of hyperbole, Michael says he’ll draw from “seven hundred million” suppliers to stock the providore shelves, which, though perhaps difficult to wrangle, will mean he’s able to continually source quirky products.

“I’ve chased down some products that you will never see in anyone else’s shelves,” Michael says.

“I’ve got a supplier for one hot sauce and a supplier for one jam. I don’t care – bring it on. Let’s do it, because it’s the best product and could be something really cool.”

The extensive list of “funky and weird” products ranges from tequila and jalapeño relish, gin mayo and ketchup to yuzu hot sauce.

Our Boy Roy will also bring a novel filter coffee delivery method to Adelaide – a dedicated tap with coffee supplied by sustainability minded roaster Single O, based in Sydney.

The coffee will be “freshly brewed that morning… but you just fill it up as if it’s a beer tap,” Michael says.

“What that does is if you just want to quickly grab and go, just walk up get your cup under there, press the button, it will fill it up and off you go.”

Our Boy Roy’s broad appeal and preference for convenience is due to Michael’s desire to create a destination café, which he says is a necessary approach to draw people away from their regular daily dose to Clarence Park.

Following the opening of High Tide last year, Our Boy Roy is Michael’s latest step to becoming part of the bigger picture in Adelaide’s hospitality scene, and he hopes to help SA compete with the likes of Sydney and Melbourne as Australia’s best food scene.

“We deserve a better class of hospitality here, and I want to be part of that delivery with everybody else,” he says.

“We’ve got the best produce in the world, we’ve got the best people in the world – there’s no reason we can’t. Let’s do it.”

Our Boy Roy is located at 114 East Ave, Clarence Park, and is slated to open in November. Follow the opening process by connecting with the business on Instagram.