Bircher………..

Posted on February 18, 2012 by Qeleven

Its not the old favourite of years gone by but a new recipe.

Bircher muesli, grated apple, almonds, stonefruits, Vanilla Labna, honey

Bookings and Scout About Festival

Posted on February 16, 2012 by Qeleven

Scout About – South Melbourne Street Fair
Mark your diaries for February 19th, 2012! Scout About – South Melbourne Street Fair will be hitting Coventry Street from 11:00am-6:00pm and will feature entertainment, demonstrations, delicious food, unique shopping and much more!

We are expecting a lot of people in the area and are keen to make sure our regulars (you!) can be guaranteed a seat. Click HERE TO BOOK NOW

Click here for the road closures on the day

We will be running our normal menu for breakfast and switching to a more compact festival menu throughout the day.

Bubble and what

Posted on February 10, 2012 by Qeleven

Squeak of course. Why squeak? Apparently its the sound the veggie patties makes when it is cooking.We put our heads to the stove and listened but all we got was red ears. An esteemed client of ours suggested that back in the day the use of lard might have been a contributing factor. Any thoughts on that one, anyone?

So our first menu addition for this week is:

“Bubble and Squeak”, a drizzle of house made tomato sauce, a poached egg and sourdough.

Check the mix out, roasted potato, pumpkin, sweet potato, carrots, garlic, rosemary……… Here is a pic its probably easier.

Traditionally we believe that bubble and squeak was served with leftover roast from the day before. The best we could come up with was a side of Chargrilled Istra bacon on request.

The second menu addition is:

Scrambled eggs, Indian spices, slow cooked onions, asparagus and sourdough. Subtle flavours not too hot, the spices work so well with eggs.

Nice pic on Instagram by @patriceliem

Posted on February 8, 2012 by Qeleven

I was trolling through some social media stuff and this one popped up. Thought we should put this one up for all to see.

Coffee and Ben

Posted on February 3, 2012 by Qeleven

The Coffee.

This weeks blend:

50 % Brazil – Moreninha Formosa – Natural Process
25 % El Salvador – El Cerro – Washed
25 % Guatemala – Santa Clara – Washed

Roasted a touch lighter to bring a brighter acidity to the cup, clean and balanced with hazelnut sweetness and notes of cherry and plum in the finish…

And Ben:

http://www.au.timeout.com/melbourne/restaurants/features/1005 /meet-the-roaster-ben-toovey

Garlic rubbed bruschetta, baked ricotta ………….

Posted on January 27, 2012 by Qeleven

As a menu addition this week we have:

Garlic rubbed bruschetta, baked ricotta, asparagus, lemon, mint , parsley.

The egg whites have been whipped and folded through the ricotta mix resulting in a cake like texture. The cake is sliced and grilled served on Ciabatta bread, which has rubbed with garlic oil and also grilled. The meal is finished with a salad of asparagus. pea, mint, lemon and parsley. Some traditional flavours that always work. Add a poached egg as a bonus.We will add a pic to the post some time soon.

The corn bread also gets a guernsey for another week. How do we get this one back on the menu…………..stay tuned.

Yes we are OPEN Australia day

Posted on January 24, 2012 by Qeleven

As Maxewell Smart once said:

Our operating hours will be:

opening at 8:30 am,
closing around 2ish.

We look forward to seeing you all.

Mexican is back

Posted on January 20, 2012 by Qeleven

We are back in full swing after our time off and yes, yes The Mexican is back. It went for a siesta to the home country, got ran out of town by the drug cartels ………….. and now its returned better than ever. We have also found some room on the menu for a guest appearance of the corn and polenta bread. It is served with a poached egg, a spinach and avocado salsa with a hint of chilli.

Pears are a bit hard to put our fingers on this week so we have substituted with peaches, nicely poached with cardamon, cooling in the cooking syrup as I type, combined with Timboon Labna, pomegranite molasses and crunchy things, sublime.

As a menu addition, (our new fancy word for special) we have a WIY (wrap it yourself) blue corn tortilla. It is served with some sensational Istra chorizo, Pico de Gallo and of course chipotle mayo.

In in the sweet treats department Dench’s have whipped up some decadent chocolate cupcakes with ganache and Honey Joys with honeycomb bits.

Omelette, smoked trout, mascarpone

Posted on January 13, 2012 by Qeleven

We have a couple of menu additions for this weekend, being I guess the last weekend of holidays for a lot of folks.

OMELETTE-SMOKED TROUT, CRISPY POTATO, LEEK, DILL AND MASCARPONE.

This is an amazing combination of flavours and texture, crispy fried potatoes the smokiness of the trout a touch of lemon and as the mascarpone oozes out……need we say more.

We are also cooking a really complex flavoured scrambled eggs with salsa romesco and Meredith goats cheese. Complex as in rich roasted capsicum and tomatoes, red wine vinegar and some smoky toasted almonds, a hint of garlic.