Fine Fine Fine: Melbourne Café Culture on the Plateau

Since May 31, 2026, a small café has been giving boulevard Saint-Laurent a new pulse. Fine Fine Fine was born of a round trip between Melbourne and the Plateau: the idea of recreating in Montreal that Australian way of living coffee, the kind where you sit down and the world holds still for a while.

Two Years in Australia, One Café on the Plateau

Behind the counter, Océane De Sève and her friend Karolane Leroux run the day-to-day. The two spent two years in Australia, where the project first took root. “We’d talk, and we were like: it’d be so cool to open a café in Australia, right on the beach, with colours everywhere,” Océane recalls. The dream turned real when Marc, a general contractor and the father of a close friend, was offered a space and wrote to her on the other side of the world: “Would you have time to run the café?” As for the name, it comes from one of the co-owners who kept saying “c’est bon, c’est bon, c’est bon” — which quickly became “fine, fine, fine.”

Not Your Grab-and-Go Café

What Océane brought back from Melbourne is above all a state of mind. “Your coffee isn’t just grab and go,” she sums up. Here, the room leans social rather than studious: the music can climb a notch, and come evening, the café turns into a stage. Since opening, it has hosted a Girl Crush workshop, album launches and an open mic the team dreams of running every Thursday. Weekends make room for DJs and pop-ups; on event nights, the space swells to as many as 65 people.

St. ALi Coffee and Matchas Named After Australia

In the cup, Fine Fine Fine pours St. ALi coffee, roasted in Melbourne — the café is the only address in Canada to serve it. The matchas borrow their names from Australia: Sydney Honey with honey and cinnamon, Bondi Strawberry with house-made strawberry purée, Byron Coconut in cold brew with coconut milk and maple syrup. On the food side, the Cheesemate and the sarnies (“sandwiches,” in Australian slang) translate the owners’ own tastes. The pastries come from Boulangerie Guillaume, Les Co’Pains d’abord and ÔBreton.

Brooklyn Wood Meets Australian Warmth

The space marries two worlds: the raw wood carried over from Marc’s years in Brooklyn and the warmth the two women brought back from Australia. “The wood, a bit Brooklyn, with the fabrics, the warm vibe, and concrete at the same time,” Océane describes. Almost everything is handmade: “Our mugs, we make them ourselves, the door handles, the counter, the doors, we built them.” It’s an address that runs as much on espresso as on community, and bets that coffee is worth lingering over. Cheers, mate!

Written by Jean-Philippe Tastet
Photography by Alison Slattery

Updated on July 15, 2026

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