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.
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.
There will be no changes to the food menu this week and we have left the chipotle mashed eggs for one more week. Should it go on the menu permanently? Those that tried them recommended they do. All will be revealed next week.
Our seasonal coffee blend has changed. Ben from Genevose has been roasting various flavour profiles for us and we have settled on a blend of 3 Arabica beans.
They hail from Panama, Brazil and Costa Rica.
Ben describes the coffee as “A rich and silky bodied espresso with a dark cocoa aroma, citrus acidity up front, and a lingering sweet finish…”. We just think it is sensational out of the New Wega Concept.
We are also waiting on our delivery from Daylesford and Hepburn Mineral water to arrive. Some more new and exciting things to play with. Stay tuned.
Looking out at the South Melbourne market, cold, windy, some people in jackets. Who would think it is November the 27th.
However stone fruits are in, Thanks Dench bakery.
Citrus Cured Kingfish, poached eggs, sourdough, fennel, asparagus, cress. Going on the menu as we speak
