Autumn at Southsea Coffee

It’s been a minute. We had a busy summer at the coffee shop, and between daily café chaos, menu tweaks and the looming Fridge Project, there has been a lot going on (in the best way).

Here’s what’s new and what’s next at Southsea Coffee this autumn.

Autumn’s here (with all the comfort food you need)

Our Maple Pecan Lattes are back. We toast pecans, add a little sugar and salt and use this crumb as a base to add maple spice and make into a deliciously creamy latte that hits the right balance of sweet, salty and nutty. Available with all alternative milks, this is your Autumn hug in a mug.

For the iced‑matcha die‑hards who refuse to acknowledge the seasons: we’ve made pumpkin‑spiced foam just for you cold‑drink rebels. Available to add to any drinks, this will be the winter replacement for strawberry foam (although both are alongside each other on the menu for the time being).

We changed our menu at the start of September and our food is having its own cosy moment.

Two standouts that everyone is drooling over are our Autumn Benedict with its rich herby sausage patties, decadent hollandaise and perfectly poached eggs, and our new savoury French Toast. Every year we do a mushroom dish, and this year we’ve gone for a French Toast version. Sweet house baked brioche, topped with creamy garlic mushrooms and pangrattato (pan fried breadcrumbs AKA crunchy deliciousness).

Behind the scenes, we’re gearing up for another slight tweak with a few newbies and some old favourites returning to our sandwich selection: Cajun Chicken will be back on for the weekend, alongside everyones favourite BLT and a new brie and bacon sourdough toastie. We’ll shout all over the socials when they officially land.

The Fridge Project: almost go time

This is a project we’ve been working on for a few months. After all these years, it’s been time fro me to get out the kitchen and we’;ve recruited a couple of new chefs to help us cover the rota. This means we can bring back supper clubs (first one is October 22nd) and have someone on prep every day to help keep our new fridge filled.

This is the fridge project. All the Southsea Coffee food you love, just easier to grab when you’re short on time. Months of testing, tasting, labelling… and we’re about to order the fridge..

It’s something so many of you ask for, and it feels like the next natural step in how we feed Southsea – simple, thoughtful, quick food that still feels like us.

Our community keeps us inspired and brave enough to try new things, even after 12 years in business. Every idea, every suggestion, every “have you ever thought about…” chat across the counter helps us grow and evolve, and we are excited to bring this new element to our offering.

Here’s to a new season of buns, brunch, and bold ideas. See you soon down on Osborne Road.