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.

Closing (mid afternoon)
Saturday the 24 th December 2011

Reopening
Saturday the 7th of Jan 2012

Merry Christmas and a Happy New Year.

Thanks for your support during 2011 and we look forward to
seeing you in 2012.

We are also serving an Omelette with roasted sweet potato, mushrooms, Meredith goats cheese, a hint of rosemary. Served with Dench’s grain sourdough, a real crowd pleaser.