📍A must-try in Shenzhen🍴Experience Australian-style slow-paced brunch!

This time we went to the long-awaited photo hotspot - Auvers Futian store, which is definitely an Australian cafe worth visiting in Shenzhen.
Auvers is definitely a hidden treasure in the Shenzhen Brunch scene! From the quality of the food to the atmosphere, it perfectly restores the Australian slow life rhythm, recommended for you who want to escape the busyness temporarily ~ The location is at the Excellent Center, direct access to the subway is super convenient, the environment is open and comfortable, perfect for Hea with friends for half a day, do not have to fly to Australia can experience the leisure atmosphere of the southern hemisphere! 9
🔪 Australian Angus steak great value for money!
👉 $158 to get this Australian Angus, the first bite to eat the volcanic rock crispy feeling, the second bite was stirred by the unique kombu sauce to burst the freshness! The charcoal grilled aroma mixed with the deep seafood flavor of kelp, and the milky feeling of Angus produce a nuclear explosion-level reaction
🥓 Large pieces of bacon seafood pasta: I've never had such addictive Creamy pasta! The bacon is so big that it seems like it doesn't cost money, the seaweed and cream sauce are mixed together, and it is sandwiched between the melted eggs and a bite into the mouth, evil but satisfying ~
🦐 Tasmanian Prawn Salad: Prawns and white mussels are fresh and tender, the sauce is seasoned with tree tomatoes and lime, sour and sweet with some coconut sugar flavor, coriander also enhances the whole freshness, eat like tongue surf ~
🥬 Kale Fruit and Vegetable Juice: There are 20 kinds of nutrients in it! It tastes green but sweet, and it feels like the whole body has been purified! It's a healthy choice!
🥑 Avocado Smoothie: Full of rich vitamins and minerals, thick Creamy, avocado flavor out and not greasy, cool and thirst-quenching ~

Auvers
📍Shop L154A, L1 Floor, East District, Excellent Center, No. 347 Fuhua 1st Road, Futian District, Shenzhen
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Post by Chins Food Diary | Oct 16, 2025