When chef and entrepreneur Marco set out to open Black Dingo, sourcing great coffee was non-negotiable. “I’m European. I love coffee,” he says. Before choosing a supplier, Marco sampled blends, visited venues, and assessed service levels. Seven Miles stood out for its quality and support.

That support includes training, fast service, and reliable equipment—critical for a venue that trades seven days a week. “If we ever need anything, they come straight away. No stress,” Marco explains. The café serves Seven Miles’ Cat’s Pyjamas blend, chosen for its sweet balance and easy drinkability. “It’s not too strong, not too bitter. It matches the vibe here. It’s a coffee you can drink twice. That’s how you know it’s good.”

“The relationship is easy. Support is fast. The product is solid. It helps us do what we do.”
— Marco, Black Dingo

Euro Vibes, Local Ties

Tucked between the Point Danger lighthouse and the rolling surf, Black Dingo Café offers more than just a view—it delivers a distinct experience that blends European flair with laid-back coastal charm. Marco brings 20 years of hospitality experience, from Mediterranean kitchens to rooftop restaurants, and his passion is clear in every detail. He sources pastries directly from Portugal and France, and builds a menu that fuses European technique with local ingredients.

A Name with Meaning

The name “Black Dingo” is a nod to the Indigenous name once used for the nearby beach—a tribute to the area’s roots. That sense of place extends to the menu and the atmosphere. While many venues chase trends, Black Dingo is driven by heritage and authenticity.

Built for the Locals

Though the location is postcard-perfect, Black Dingo is no tourist trap. It’s a space designed for locals. A place to grab a coffee, check the surf, or bring the dog after a morning walk. Marco’s vision is clear: stay true to the community, honour the heritage, and serve great coffee.

Seven Miles is proud to support a venue that’s bold, original, and deeply connected to its craft and community.

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