Scarvelli Cafe, Balwyn

A cafe with a difference, Scarvelli holds a paddock to plate philosophy. Though many cafes use local produce, not many can claim to source it from their own farm. Down at Swan Bay on the Bellarine Peninsula, is a sustainable farm run by Scarvelli Cafe’s owner, Clare Voitin, used to provide for the cafe’s seasonal produce-driven menu. This philosophy extends to the cafe itself, where pots are being readied for planting herbs.

Scarvelli also has quite the reputation for quality coffee, using beans roasted by Industry Beans.

The friendly and efficient staff, and quirky, but quaint decor (including a rather endearing…deer theme) help create a pleasant and comfortable vibe that’s perfect for taking time out of a busy day and enjoying pleasant company.

There was lovely outdoor courtyard area, which unfortunately was a little too chilly to enjoy that day. Instead we settled into the cosy booth seats in the corner and inspected the delicious-sounding menu. There’s some cafe favourites on the all-day breakfast menu such as muesli, and avocado on toast, but also many interesting items like chilli eggs and ham, wood-fired salmon, and the healthy-sounding Good Life Bowl.

Chai Latte ($4.50)

Tres Barras, Brazil ($3.50)

We began by warming our bellies with some lovely hot drinks: some Prana Chai, and single origin coffee.

Our Braised Swan Bay Beef ($19.50)

A2 went with one of the lunch items. Beef cheek sourced from Swan Bay Farm was braised, then torn and stuffed into baked mushrooms, accompanied by parsnip puree and sprinkled with brioche and herb crumbs, pickled onion and a handful of rocket leaves. The creamy parsnip puree provided a good counterpoint to the flavoursome beef, and the tasty crumb went together wonderfully with them. It could have done with a little more freshness, perhaps more of the pickled onion, but it was still a hearty dish perfect for the colder months.

Dukkah Eggs + Sourdough – Crumbed Poached Eggs, Cauliflower Puree, Pinenuts, Spiced Spinach, Pomegranate ($17.50+3)

Dukkah Eggs + Sourdough – Crumbed Poached Eggs, Cauliflower Puree, Pinenuts, Spiced Spinach, Pomegranate ($17.50+3)

The dukkah eggs were calling my name and I just couldn’t resist. Poached eggs crumbed with dukkah were perched upon a bed of spiced spinach and cauliflower puree. Perfectly oozy eggs married well with the smooth creaminess of the cauliflower puree and decadent, rich, nutty bite from the pine nuts. This was all balanced with refreshing and tangy pops of pomegranate seeds. It was amazing. I can see why it’s one of the most popular dishes here. I also opted for the addition of toast on the side. The generous slices of toasted sourdough were tasty on their own, but also perfect for mopping up the last vestiges of the dish. It would have been a shame to waste any of it!

Gluten Free Lemon Friand and Chocolate and Nut Brownie

Upon leaving we were handed some gluten-free goodies to take away and enjoy. Of course, we couldn’t wait and devoured them as soon as we got home. All the sweets are homemade apart from the croissants. The friand, though a tad sweet, had a refreshing lemony flavour. In contrast, the brownie was rich and decadent with large nut pieces scattered within.

The paddock to plate philosophy at Scarvelli is an admirable one, and the food is top notch to boot. Scarvelli is definitely worth a visit, and hopefully I’ll be back soon!

 

Disclaimer: I was invited to dine at Scarvelli Cafe as a guest, however, opinions expressed here are purely my own and not influenced by them in any way.

Scarvelli Cafe
03 9816 8887
143 Whitehorse Road
Balwyn, VIC, 3103

Masak Ku, Camberwell

Masak Ku opened just last year, close to Camberwell station. Simon and Mary Lee have presented to us a more upmarket restaurant experience for Malaysian cuisine, rather than sticking to the more common casual, hawker style of eatery. Taking over from a Chinese restaurant that previously occupied the site, shades were removed from the chandeliers, brightening up the room and providing a warm and inviting dining space. The restaurant is available also for functions of up to nearly 60 people. Masak Ku is Malay for ‘my cooking’, and the menu features both hawker dishes and home-style food. Coming from a Malaysian background, I love the vast variety of food featured in Malaysian cuisine, with its influences from many communities including Malay, Chinese and Indian. I haven’t found too many Malaysian restaurants that I really like in Melbourne, so I was interested to see how Masak Ku stacked up. In an attempt to try a variety of things, we started with some entrees:

Butter Prawns – Pan-fried Whole Prawns with Butter, Curry Leaves, Chillies, Garlic, Tossed with Desiccated Coconut, Eggs and Cassava Crackers ($26)

The Butter Prawns had been fried with butter, curry leaves, chilli and garlic, then tossed with desiccated coconut and eggs. Available as either shelled or shell-on, we asked for them to be shelled because we were feeling a bit lazy that day. Though the flavours were not particularly rich, the prawns were still tasty. Cassava crackers were also given on the side and provided a nice textural component to the dish. Chilli and Szechuan Pepper Squid made for a mouth-watering and slightly addictive appetiser. The tender pieces of lightly-floured squid were drizzled with chilli oil and also came with a pleasing kick of szechuan pepper on the surface.

Potato Prawns

This was my favourite of the smaller dishes. I loved the juicy prawns encased with the spiraling, crispy strands of potato. A very pleasurable tasty, textural experience.

Coconut Prawns with Achar and Chilli Mayo

It wasn’t until after we’d ordered that I realised we had so many prawn dishes. Even so, it provided us an opportunity to see what different prawn dishes Masak Ku had to offer. Laid on top of a small mound of achar, a side-dish of spicy, pickled vegetables, these prawns were coated in a very crispy, coconutty coating. Like the potato prawns, the meat was juicy inside and the chilli mayo was great for dipping them in. We then moved on to the mains. Our vegetable dish for today was the gado gado – lightly blanched vegetables, fried tofu, soft-boiled egg and house-made satay sauce. It also arrived with a few pieces of lightly-flavoured, packed rice,  like ketupat. A little different to what we’re used to, the gado gado sauce tasted strongly of cumin, which may not be to everyone’s tastes. The double-cooked pork belly had first been braised in master stock, then fried and dressed with a reduction. The meat was tender, and surprisingly lean. The greens found underneath the layers of pork were a good partner for the delectable meat. A generous serve of Teochew braised duck was accompanied by tofu and boiled eggs. The smooth tofu and wonderfully succulent duck, slathered with flavourful master stock sauce made this the favourite main plate for the night. I was a little sad when I realised I wouldn’t have the opportunity to have some good roti canai while we were Malaysia last month, so I was incredibly delighted when we were treated to some roti here. One bite, and mum and I exchanged a look. So. Good. The texture of the roti was wonderfully crispy and flakey with the a bit of elasticity on the inside that was perfect for soaking up the curry sauce. So far it’s the closest I’ve come to good roti outside of Malaysia. Craving satisfied. We ended our meal with some sweets. There were a number of ice cream flavours to pick from, including a tempting chocolate-chilli one, but we settled on durian and pandan. Mum declared it to be the best durian ice cream she’s ever eaten. Made by Mary herself, it tasted intensely of durian, and even had real fruit pieces folded through. I also enjoyed pandan ice cream, which had been drizzled with coconut cream and a touch of palm sugar. The toasted almonds helped offset a bit of the sweetness from the other toppings. Our final dessert was one of the specials of the day – kaya puffs. To put these together, Simon used traditional spiral pastry and the green-coloured style of kaya (coconut jam). I love a good kaya toast, so I was interested to see what kaya was like when contained within pastry. I thought there was a good ratio of pastry to filling, and thankfully the kaya was also not too sweet. I was impressed by what the Lees have set out to achieve. Fresh, good quality ingredients have been hunted out to create the dishes on the menu, and so much of what they serve is made in-house – even the ice cream, pastry and the kaya inside them. Masak Ku is a welcome addition to the neighbourhood.

Disclaimer: I was invited to dine at Masak Ku as a guest, however, opinions expressed here are purely my own and not influenced by them in any way.

Masak Ku
732 Burke Road
Camberwell, VIC, 3204
(03) 9882 3812

Koy Restaurant, South Melbourne

Maker of the famous South Melbourne Market gozleme, and parent of Göz City in the CBD, Koy has a prime location from which to serve its Turkish fare. The setting was warm and inviting, with dimmed lights and homely decor. It was actually smaller inside than I had expected; the bar taking up much of the floorspace and smaller tables arranged around it. There were quite a number of covered tables outside, but it was too cold and dreary today for them to be enticing.

We took a seat at the large communal table, right in front of the kitchen window, and ordered a few dishes between us: two meze (smaller plates), one büyük tabaklar  (larger plate) and a side. Koy also offers a seven-course banquet on the last Wednesday every month for $35pp, which I’ve been keen to try for a long time now, but haven’t made it yet.

Tavuk Şis – Marinated Chicken Thigh w. Pumpkin Purée Herbed Yoghurt & Salsa Verdé ($14)

The first of the larger plates to arrive was the Tavuk Şis. The chicken was marinated beautifully and it went splendidly with the smoothness of the pumpkin purée, tang from the herbed yoghurt and the vibrance lent by the salsa verdé. It was a real pleasure to eat.

Raki Goat Roll Up – Raki Infused Goat Served w. Crepes, Sumac Onion, Fresh Tomato & Cucumber w. Herbed Yoghurt ($19.50)

Raki Goat Roll Up – Raki Infused Goat Served w. Crepes, Sumac Onion, Fresh Tomato & Cucumber w. Herbed Yoghurt ($19.50)

The raki goat roll up then followed. The thin crepes were slightly elastic and clung to themselves lightly, helping them to hold in their contents once rolled. We layered the goat meat, tomato, cucumber and sumac onion, spread out a dollop of herbed yoghurt, then wrapped everything up to enjoy. The whole ritual was almost like eating Peking duck…but not. Raki is an unsweetened grape brandy that is flavored with anise. Though infused with the goat, its flavour was not overpowering. The goat was not gamey at all and I loved the freshness that the vegetables added to the dish.

Slow-Cooked Beef Rib w. Turkish Spiced Glaze On Mash ($14)

Next up, the slow-cooked beef rib with Turkish spiced glaze on mash. I was so distracted by the thought of eating it that I wasn’t thinking clearly about the angle that I took this photo in. Oops. The rib meat was so tender, with a few hints of tasty caramelisation. It came neatly off the bone and made me so very excited in anticipation of what was to come. The glaze was expectedly sweet, but not overly so, and the mash had soaked up much of the delicious sauce. The vegetables, which were the same as those that came with the goat roll up, provided a refreshing balance to every mouthful.

Roasted Cauliflower w. Greens, Sundried Tomato, Feta, Currants, Roasted Nuts & Pomegranate Molasses ($12)

I was impressed by the variety of ingredients used in the roasted cauliflower dish. It was a fine combination with hints of sweetness from the fruit, texture from the nuts and punches of flavour from sun-dried tomato and feta. I would have preferred it to be warm, but it was still a nice accompaniment for the other dishes.

I was pleasantly surprised by the quality of the food, and the friendly and attentive service topped off the wonderful experience we had at Koy.

Köy Restaurant
South Melbourne Market
116 Cecil Street,
South Melbourne, VIC, 3205
(03) 8657 8553
http://koyrestaurant.com.au/

University Cafe, Carlton

University Cafe is the oldest cafe and restaurant on Lygon St, established in 1952 by Eros and Gianni Milani. A popular spot for coffee, it’s also open from breakfast through to dinner. Although I knew it was a popular local, I was still surprised by how busy it was on a weeknight, with a number of regulars coming in. After ordering we were offered a basket of sliced sourdough with little tubs of Western Star, but didn’t have long to eat it before the dishes arrived.

Orecciette con Gamberi – Prawns, Broccoli, Fresh Diced Tomato, Garlic, Olive Oil and Chilli ($22)

Just what I like – simple with fresh ingredients. The orecciette con gamberi had a nice balance of vegetables, prawns and pasta with honest flavours that really showcased the orecciette, and freshness of the prawns. It was a touch too salty though, which detracted from a bit from the dish and made it a heavier than it could have been.

Linguine con le Vongole – Clams, Garlic, Olive Oil, Chilli

S ordered one of the specials of the day – linguine with clams, garlic, olive oil and chilli. There were plenty of clams to enjoy together with the smooth, al dente linguine. This dish had a more delicate, rounded flavour that suited the clams well.

University Cafe
257 Lygon Street
Carlton, VIC, 3052
(03) 9347 2142

Red Spice QV, Melbourne CBD

Red Spice QV launched their brunch menu just last Sunday in a bid to introduce an adventurous take on classic favourites by with a modern, Asian twist. As with the menus available at lunch and dinner, Executive Chef John McLeay has taken inspiration from a number of cuisines including Vietnamese, Thai, Malaysian and Burmese.

A variety of things are on the menu: there are sweeter options, such as sticky rice with coconut and fruits, and the steamed buns with sweet pork sausage and scrambled eggs, to warming comfort foods such as chicken rice soup, and kuay teow noodle soup. Drinks are also available, including tea, Gravity coffee, and mocktails.

Though I haven’t been to Red Spice QV before, I have visited its older sibling on McKillop St. They’ve carried over a similar feel, especially around the bar area with its red, distinctive, plus-shaped lights, but the vibe at the QV branch seems to be a bit more casual and laid-back.

Sweet Corn Fritters with Poached Duck Egg, Coriander, Chilli Jam, Avocado Salsa ($19.50)

Sweet Corn Fritters with Poached Duck Egg, Coriander, Chilli Jam, Avocado Salsa ($19.50)

Brunch menus in Melbourne rarely exist without egg dishes in them, and this was no exception. While there were choices such as wok-fried eggs on rice or fried egg on a baguette, A2 decided to go with the poached egg instead. In this version, a delicately poached egg sat alongside moist sweet corn fritters, chilli jam, coriander and an avocado salsa. Every mouthful was absolutely packed with delicious, distinctive flavours. This is a great dish for firing up those tastebuds in the morning.

Pandan French Toast with Cinnamon Caramel Banana, Smashed Cashews & Coconut Ice-Cream ($18)

Though not normally one for sweet things in the morning, the pandan french toast really caught my eye. Topped with a scattering of cinnamon caramel bananas and smashed cashew nuts, and accompanied by a scoop of coconut ice cream nestled in a bed of toasted coconut shavings, this plate was quite a sight. I didn’t find the french toast to be too rich or overly sweet, and the coconut ice cream injected some refreshing relief into it. Thankfully it wasn’t soggy either and there was just the right amount of moisture from the different elements to tie everything together. A lovely combination of ingredients.

Pandan French Toast with Cinnamon Caramel Banana, Smashed Cashews & Coconut Ice-Cream ($18)

The brunch menu at Red Spice QV is currently available every Sunday from 10:30am – 5:00pm.

Disclaimer: I was invited to dine at Red Spice QV as a guest, however, opinions expressed here are purely my own and not influenced by them in any way.

Red Spice QV
37 Artemis Lane
Melbourne, VIC, 3000
(03) 8660 6300
http://redspiceqv.com/

Gllow, Richmond via EatNow

EatNow was founded back in 2010 and has been providing a quick and easy way to order food online from over 4400 restaurants all over Australia. Not just for Melbourne CBD food delivery, EatNow also covers the suburbs.

EatNow has a function for previous orders, making it easy to order your favourite meal from your favourite restaurant repeatedly, but this was our first time using the service. It was very easy to place our order for dinner. We simply typed in our postcode and chose from either pickup or delivery.

The results could also be filtered by cuisine, rating, delivery cost, distance and current deals. After adding our menu items to the order it was then time to pay; it was nice to see different payment options available: PayPal, Visa, and Cash. After ordering, an SMS confirmation was received, and because we requested delivery ‘as soon as possible’, the SMS also stated the estimated time of delivery.

The SMS said our dinner would arrive an hour after ordering, but we were pleased to find the delivery person at our front door only half an hour later!

It’s convenient having all the up-to-date takeaway menus and restaurant options in one place, and in an easily searchable format. Eatnow provides an easy and simple way to order from home.

 

 

Disclaimer: I received a voucher to try out Eat Now’s services, however, opinions expressed here are purely my own and not influenced by them in any way.

 

 

Gllow, Bridge Road

We decided to try out EatNow by ordering delivery from Gllow on Bridge Road. I was pretty happy that delivery was so quick because we’d placed our order later than expected and dinner time was running away from us. A quick check of the order led to the discovery that we’d been sent an incorrect item – pan-fried pork dumplings instead of popcorn chicken. No one in the group particularly likes this type of dumpling so we were pretty crestfallen. A phone call was made to the restaurant to attempt to rectify the situation, but for a long time the only offer made was free popcorn chicken on our next delivery, despite making it clear that we were unlikely to order from here again. This didn’t quite satisfy M, who normally has a high tolerance for bad customer service, but after a prolonged period of repetitive and unaccommodating responses from the manager, quickly became frustrated – rarely do people want to pay for something they really don’t want. After much back and forth, it was eventually agreed that the popcorn chicken would be sent over and it was time to settle down for dinner. Finally.

Popcorn Chicken ($8)

We came to the popcorn chicken – the cause for contention. Fortunately these were one of the better items from today. They came with some sweet chilli sauce for dipping and were flavoured nicely. Not completely crispy, but that was to be expected given it had to be delivered.

Large Oyster MeeSua ($11.50) and Sizzling Tofu ($19)

I love mee sua – it’s one of my comfort foods. This mee sua contained quite a number of dried oysters, and also had some small slices of chicken thigh along with a large spoonful of minced garlic. Its flavour wasn’t the best, but not completely terrible either.

The ‘sizzling tofu’ consisted of golden homemade tofu served with pork mince and shredded mushroom sauce. The sauce was kept separate from the other ingredients during delivery so that the tofu wouldn’t become too soggy, which was thoughtful. The tofu was lovely and smooth inside, but unfortunately the sauce and the coating around the tofu tasted a little generic. The dumplings were also quite a disappointment, having rather unenjoyable thick skins.

Three Cup Chicken ($19)

Our other main dish was the Three Cup Chicken, made using rice wine, basil, soy sauce and dry chilli. It was very sweet, being much sweeter than other versions we’ve had in the past, and it was not quite to our tastes. It was also a pretty small serve for $19 given most of the half-full box was filled with vegetables.

Make no mistake, the EatNow service was great, but unfortunately the restaurant’s service was not, and our experience with Gllow was rather disappointing on a number of fronts.

 

Gllow
448 Bridge Road
Richmond, VIC, 3121
(03) 8657 8503

Hercules Morse, South Melbourne

Hercules Morse

Open 7 days for lunch and dinner, and brunch on the weekend, Hercules Morse offers a seasonal menu that’s mainly designed around share plates and bar snacks. Being a bar, it’s unsurprising that it has an extensive list of drinks and cocktails, and these also come with rather amusing descriptions on the menu. The long and narrow space consists of high seats, and tables towards the back. There’s a casual yet intimate feel, accentuated by the low hanging lights, candles on the table and potted plants dotted around the walls.

‘Bacorn’ – Strips of Fried Sweet Corn Dusted in Smokey Bacon Salt ($6.50)

We decide to share a few snack and graze plates and started with what has been nicknamed ‘bacorn’, where strips of sweet corn are fried then dusted with smokey bacon salt. Sweet and salty, crunchy and juicy, these were rather addictive.

Cauliflower & Cheese Balls w. Lemon-Rosemary Salt and Dijon Dipping Mayo ($8.50)

The cauliflower and cheese balls were quite…cheesey. Rosemary was accentuated by its inclusion within the ball as well as sprinkled on top. The dijon mayo made for a lovely, creamy accompaniment.

Crispy Spiced Chicken Ribs w. Tomatillo and Jalapeno Salsa ($9.50)

Juicy and packed with flavour, the crispy chicken ribs were a delight to eat, and the tomatillo and jalapeno salsa provided a refreshing, punchy kick.

Slow Braised Beef Cheek Cigars w. Salsa Verde ($15)

Compared to the other dishes the slow braised beef cheek cigars faded a little. The beef was cooked nicely, but it lacked the punch and excitement that the other dishes had.

Crispy-Skin Snapper, Prawn Brandade, Buttered Asparagus + Prawn Essence ($16.50)

Our final dish was the crispy-skinned snapper with prawn brandade, buttered asparagus and prawn essence. The snapper was cooked well, and although it was a little difficult to divide such long, tangled strips amongst ourselves, the asparagus was tender and seasoned nicely. The snapper was a tad salty and perhaps not completely crispy skinned, but there was such a beautifully rich aroma and flavour from the prawn essence that it was forgiven.

Deconstructed Apple Pie – Tarte Tatin Apples, Pecan & Cheddar Crumble, Apple-Balsamic Reduction and Cinnamon Ice Cream ($13)

There was much angst when we were trying to deliberate between the deconstructed apple pie and the sticky date gingerbread pudding. Having both was an option we seriously considered, but in the end we settled on having just one. We found the concept of cheddar in the crumble to be quite an interesting one and to our surprise it worked well. This dessert went down a treat.

Hercules Morse

Knowledgeable and attentive staff made the night even more enjoyable. Whether you’re after a local drinking hole or a bite to eat, Hercules Morse has got you covered.

Hercules Morse Kitchen + Bar
283 Clarendon Street
South Melbourne, VIC, 3205
(03) 9690 9402
http://www.herculesmorse.com.au/

The B-East, Brunswick East

Not to be confused with the Carlton side of Lygon street, The B-East is to be found in Brunswick East (get it?). Far from being just a burger joint, it’s also a bar and live music venue, open until late every day. Offerings include burgers, sliders and subs, along with fries, American-style sides like hickory smoked corn, mac ‘n’ cheese bombs and corn bread, and salad to make us all feel better. Brioche is the bread of choice here, but rye and gluten free options are available too.

Red Eye Pulled Pork – 12hr Dry Rubbed Pulled Pork in Espresso and Dark Honey BBQ Sauce w. Smoked Jalapeno and Lime Slaw on Brioche Bun ($14)

Regulator – Slow-cooked Shredded Beef Short Rib, Carolina Style BBQ Sauce, Buttermilk Slaw, Brioche Bun ($14)

We chose a burger each and a few sides to share. Both the Red Eye Pulled Pork and the Regulator were filled with tender meat, but of the two, the pulled pork won me over. The menu description made it sound like it would be quite sweet, causing me to order the Regulator for myself, but the finished product was not as sweet as the menu made it out to be. The addition of a jalapeno element to the burger really made the Red Eye stand out.

M had the Filthy, containing mustard fried beef, jack cheddar, beast chilli paste, pickled red onion, tomato, cos and smoked jalapeno aioli ($12). Of the three burgers, the more humble beef patty filling in this one was the main favourite. With a neat spicy kick from both the chilli paste and smoked jalapeno aioli, and a subtle smoky flavour in the patty, this is one I’d come back to.

Southern Fried Chicken – Buttermilk w. House Ranch ($10)

Though unfortunately a little dry in parts, I enjoyed the flavours of both the ranch sauce and the coating of the Southern fried chicken.

Baja Crisps – Coriander, Chilli and Lime Spiced Fried Sweet Potato Crisps ($5)

We found sweet potato chips to be readily available and not too expensive while we were in Bali recently, so we (or rather I) had a great time snacking on them. Because of these fond memories, the Baja crisps immediately drew me in, and though the serve was a little small here, the flavours were great and their thin crispiness made them addictive.

I’d heard B-East served up some mean burgers and it did not disappoint. With a variety of events regularly held on-site, and special menus popping up every now and then, The B-East is a burger place with a point of difference.

Disclaimer: I was invited to dine at The B-East as a guest, however, opinions expressed here are purely my own and not influenced by them in any way.

The B-East
80 Lygon St
Brunswick East, VIC, 3057
(03) 9036 1456
theb-east.com

Sir Charles, Fitzroy

Beans and Bagels is no more. Sir Charles is the latest venture from the owners of Axil Coffee Roaster, Dave Makin and Zoe Delaney. Zoe previously worked for the owners of Beans and Bagels, teaming up with a number of partners to form this new restaurant. They renovated the interior of the former bagelry and spruced it up with a polished, bright, modern and spacious interior. White walls, pale wood, and copper accents create the theme, with splashes of aqua and turqoise creating a sort of feature wall, out of which the kitchen window peeks. Coffee is a focus here, with their own blend of coffee beans roasted in their Probat roaster on-site.

The restaurant is named after Sir Charles Augustus FitzRoy, whom the suburb itself was named after. I would watch progress on the site while travelling to and from uni every day, and I finally came in to try the finished product, which was opened in February this year. Reading through the menu, it’s clear that Chef Tyler Preston (ex-Chin Chin, Seven Seeds, Dr Morse, Veggie Bar) has taken much inspiration from Asian cuisine. A pan-Asian approach seems to be the case here, with sriracha, kimchi, KFC (the Korean type), tempura, wasabi and mee goreng all gracing the menu. There are non-Asian dishes too, such as the five-grain porridge and hotcakes for breakfast, or lamb ribs for lunch.

I didn’t try much of S’s corn fritters ($16), but they were smooth and creamy and the charred salsa together with the spicy hollandaise gave the dish a bit of a lift.

I went with one of Sir Charles’ most popular dishes – the Sir Charles Benedict ($18). I have to say, even though it’s so prevalent all over Melbourne due to its popularity, hollandaise has never really appealed to me. I did, however, think that the addition of sriracha to the hollandaise was intriguing, so I decided to give it a go. I was only expecting a slice of bacon or two, but this came with at least three, making it quite a hearty meal that sustained me for most of the day. The bacon was quite lean, but tasty and not overly salty. Just how I like it. I haven’t had roti for breakfast since my last trip to Malaysia six years ago, so this was a long-awaited guilty pleasure. The roti was perhaps flatter and not as flakey as good roti from overseas, but it was crispy. The thin layer of panko enveloping the poached eggs was also delightfully crisp, tying the contrasting textures of the egg and the roti together quite nicely. The sriracha hollandaise was definitely worth trying. Every mouthful of this dish was a delight.

I often approach Asian-inspired menus with much apprehension. They often contain dubious and predictable combinations where it seems to be assumed that a splash of sriracha or a dollop of kimchi will create an instant hit. Here, however, there are menu items that genuinely sound scrumptuous and intelligent. I can’t wait to come back for more!

Sir Charles
121 Johnston Street
Fitzroy, VIC, 3065
(03) 9415 7077
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Patch Cafe, Richmond

Paleo cafes are still scarce, though their numbers are slowly growing. This addition to the fold arrived mid-last year, when co-founders Tom Davidson and Jacob Burke sought to carry over their passion for clean eating into a new eatery. This eatery is Patch, located within the heritage-restored channel 9 studio in Richmond.

A little walk past the front gate brought us to a long and narrow space, with an open kitchen occupying much of it. Indoors seating was limited, but there were outdoors tables available too, today occupied by people wanting to take advantage of the recently-scarce sunlight. The interior has retained the airy feel of the former studio, including the high ceiling, exposed rafters and foil insulation.

Carrot, Celery, Parsley and Ginger; Apple, Beetroot and Ginger Juice ($6 each)

The unpretentious and simple space was designed by Studio You Me, and it suits the food philosophy perfectly. Patch’s paleo-inspired menu has been put together by Brett Tait, with all-day breakfast and lunch items, fresh fruit and veggie juices and coffee by Code Black.

My choice for today was the wild mushrooms ($19). Shiitake, woodear (aka black fungus) and oyster mushrooms flavoured with garlic, truffle oil and thyme were tumbled over bread, and supported two beautifully poached eggs. The fragrance of the truffle oil wafted up and taunted me, so tried to take my photos as quickly as possible. Since we were in a paleo cafe, I had opted for paleo bread rather than sourdough and, well, how often do I get to try paleo bread? The bread was dense and a little cake-like and had a subtle, interesting flavour. There was a slight acidity present in the dish, possibly from vinegar on the poached eggs. Normally I don’t enjoy the flavour of vinegar with my eggs, but in this case it was barely noticeable, and when I did taste it, it helped to lift the flavours of the mushrooms and paleo toast a little.

I looove nuts. If I hadn’t seen the truffle oil addition to the eggs, the Patch bircher would have been my first choice. Fortunately A2 picked it so I still got to have a taste. The bircher was composed of activated hazelnuts and almonds, pumpkin seeds, chia seeds, goji berries, apricots, orange, vanilla bean, coconut, poached fig, coconut nectar and a dollop of Coyo yoghurt. Sounds like a mouthful, but it was very good. Coyo is a brand of yoghurt made from coconut milk on the Sunshine Coast. We found it to be firm and tart, sort of like natural yoghurt though its texture was not quite smooth – more like a thick, textured mousse. As expected, the Patch bircher had plenty of crunch, and sweetness from the fruits, which was tempered by the Coyo yoghurt. Just look at that texture!

If you’re after a paleo-friendly eatery, or just wanting something a little different, Patch certainly fits the bill.

Patch

32 Bendigo Street
Richmond, VIC, 3121
(03) 9029 0328

http://patchcafe.com.au/