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Afternoon sun falling across timber stools at a cafe window counter
Since the beginning

Made with care,served with heart.

We’re a neighbourhood cafe serving honest food from scratch and specialty coffee, made for locals, weekenders and everyone who drops by for something good.
The dining room's timber tables and bentwood chairs under rattan pendant lights, with Western Port Bay through the window

Our story

The Waterboy Cafe journey began in May 2025, when Aman and Parjit decided it was time to turn their passion for hospitality into something of their own.

With many years of experience in the hospitality industry, we have always loved working with people, creating great food and making customers feel welcome. We both felt that the time was right to create a place that we could truly enjoy and share with others.

When we took over The Waterboy Cafe, our vision was simple — to create a warm, welcoming place where everyone feels at home.

From the very beginning, we have welcomed everyone through our doors — our wonderful locals, visitors, tourists and everyone exploring Phillip Island.

We love being part of the local community and seeing familiar faces return, while also meeting new people from all around Australia and the world.

For us, The Waterboy is more than just a cafe. It’s a place to enjoy good food, great coffee, friendly service and beautiful moments together.

We are proud of how far we have come and are excited to continue growing, improving and welcoming you all for many years to come.

Thank you for being part of our journey.

Read our story

The Waterboy family

From the kitchen

Who you will actually meet

Owner-operated, seven days. The people making your coffee are the ones whose name is over the door.

Founders

The owners

Ran kitchens on the mainland for two decades, moved down for the water, and never got around to leaving. You will find them on the pass most mornings.

Kitchen

Head chef

Writes the specials board after the produce lands, and is quietly responsible for the brownie recipe nobody is allowed to change.

Coffee

Head barista

Dials in the grinder before opening and again when the weather turns. Knows roughly forty regulars by their order rather than their name.

How we work

Four rules we do not bend

Cook it here

If we can make it in our own kitchen, we do — even when buying it in would be easier.

Buy it close

Island and Gippsland suppliers first. Shorter trips, better produce, money that stays local.

Waste less

Small batches, whole-vegetable cooking, and a specials board built from what needs using.

Everyone sits down

Dietary needs get a real answer, kids get looked after, and dogs get a bowl.