Jacqueline Madden-Manu has worked enough late nights to know the importance of a quality coffee in the morning. Before getting into the cafe game post pandemic, Jacqui spent her hospitality career in nighttime haunts, most notably as general manager for venues like Darling & Co, Il Centro and Jellyfish. Seeking a change of pace and a new learning experience, Jacqui decided to enter the fast-paced world of inner-city cafes alongside business partner Victoria Parker, tapping into a near inexhaustible market of time-poor workers and commuters that are always in urgent need to caffeine and grab-and-go chow.

Jacqui and Victoria’s first concept, Marco Polo Kitchen, opened at Anzac Square in 2021 and, despite some early hurdles courtesy of the omicron outbreak, has built a loyal following – its double-smoked ham toasties, caprese paninis and chicken gyros bowls luring in lunch hunters from all along Creek Street.

Georgio’s, Jacqui’s newly open cafe, is looking to capture taste buds of those at the George Street end of The City. It sits tucked away to one side of 300 George’s gleaming lobby, with a fit-out (spearheaded by Clui Design and Lowry Group) softening the lobby’s light and bright aesthetic with warm tones.

Although city folk prefer not to trudge far on their snack run, capturing taste buds in a congested cafe market is still a tricky tight-rope walk. “If it’s 30 degrees, they don’t want to go outside. If it’s raining, they don’t want to go outside,” says Jacqui. ” So it’s important for us to have good food and a really strong coffee offering, with really friendly service.”

Georgio’s looks to mirror the successful formula that Marco Polo embodies, with a shared DNA between both venues spotlighting expertly made Bear Bones coffee as well as a nourishing menu of deli-style breakfast and lunch options. “Marco Polo has a bit of an Italian flair to it,” says Jacqui, citing the abundance of Italian street food items like the piadinas and sandwiches. “With [Georgio’s] I wanted to keep the theme rolling through. There is a bit of an Italian theme, but you also have the basics like ham-and-cheese croissants.”

The team is working once again with nutritionist Jacqui Toumbas to create the menu, with the chefs preparing everything fresh daily in house. Expect to find a selection of Italian piadinas (street food-style flatbread sandwiches), classic deli sandwiches, fresh salads, rotating soups, nourish bowls and more, alongside Doughcraft pastries and decadent doughnuts from Doughluxe (another of Jacqueline’s projects).

Early birds can fill their bellies with breakfast bites like toasted sourdough with spreads, mango and coconut overnight oats, zucchini and aged-cheddar frittata, and Wholly crumpets with local honey. Catering is looking to become a large focus for Jacqui and Victoria moving forward, with Marco Polo’s commercial-grade kitchen capable to whipping up orders that’ll satisfy any office party.