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
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.
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.
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.
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.
Hey guys,
Some new lunchy things for this week or until sold out.
Salmon and potato cakes, beetroot, greens horseradish cream
Spicy chicken sandwich, Mexican influenced coleslaw, chipotle mayo, avocado
We are excited to offer our reopening menu, we hope you enjoy some of our old favourites, a twist on some of our regulars and some new dishes to get the year started.
Here is some pics to start the year off:
Corn beef chargrilled, grain sourdough, poached egg, coleslaw, cornichons, mustard mayo and chutney
Poached eggs, mushroom and cheese quesadilla, spinach, chipotle mayo, roasted corn, capsicum and coriander salsa
See you then.
Well a variation of our old favourite. We are doing our traditional sago base with coconut, kaffir lime finished with fresh mango, lychees,Timboon Organic Yoghurt and a touch of mint.This is a special dish created for one of our esteemed customers who has been overseas for a few years. Enjoy your holiday Brett. We hope to catch you before you leave.
We say goodbye to the amazing Kingfish to introduce last weeks delicious Cauliflower fritters. See previous postings for pics and description.
We are looking forward to our Christmas break and will be posting our holiday trading hours soon.
Sorrel
According to the herbcompanion.com the tart, lemony flavor of both French and garden sorrels is due to the presence of oxalic acid. The herb tastes best in early spring, and becomes increasingly bitter as the season progresses.
We are using Sorrel this week with scrambled eggs, of course Yarra Valley feta and lemon. Served on Dench grain sourdough.
And as well some drop dead gorgeous Cauliflower fritters with a poached egg, spiced yoghurt,asparagus and dukkah. The fritters have a light pancake type texture, with spring onion, torn mint and breadcrumbs. The yoghurt spices are cumin and coriander and again lemon.
Its all about Sorrel, lemon and cauliflower this week at Q11.
We also have the full range of the Daylesford and the Hepburn mineral springs company drinks started this week. Stay tuned for further posts on this one.