JUST UNDER 2 WEEKS TILL CHRISTMAS DAY. OMG.
Christmas has come upon us so fast this year Do we say this every year?
Thought we should give you a quick rundown on some menu changes that will be forced upon us shortly. ITS NOT MY FAULT, blame the vegie growers, the season, anyone but me . It appears rhubarb is on it’s last legs for the year, affecting two dishes: the Dench banana bread and the Bircher muesli, strawberry, apple……. but don’t worry the mango bircher is waiting in the landing bay, about to park itself right on the menu. Hugely popular through the summer season, it appears to be the most popular Bircher so far. Another casualty of the season are pears, about done and dusted for the year, along with the porridge I imagine. This will be available for about a week or so but you will see it take a seasonal rest until the weather cools again.
On Monday the 23rd of December we will be starting a new summer menu that should see us through to the start of February 2014. In anticipation of some hot weather we have added a few new dishes including salads, new desserts and of course the Mexican extravaganza.
Starting a new menu one day before closing for the year, you might say, well guess what? Yes, we will be trading until mid January this year, and then closing for a couple of weeks, arriving back for the Australia day celebrations. Exact dates will be confirmed soon and will be posted on the site.
“Mexican Extravaganza”: mushroom & Oaxaca cheese quesadilla, fried eggs, pumpkin rösti, capsicum, black bean salsa, chipotle mayo.
Great news this weekend guys, Oaxaca is back in stock.What should we do with it?
What else THE MEXICAN EXTRAVAGANZA. The dish gets the odd request or two. When did it start? I think it was about 8 years ago, as a special one weekend, we sold heaps of them. Initially it had refried bean tortilla cone and tomato and lime based salsa, and then came chipotle, well that’s in everything now I remember when I first tasted it and the flavour exploded in my head “WHAT IS THAT STUFF”, give me more.
It has evolved with various quesadilla fillings and salsas settling on the current favourite you see above. Some of you may remember? Hey we might do another variation soon. Stay tuned.
It was awesome to see last week some of our hard core regulars pulling out flavours from the Asian style omelette special, and tracing them back to an okonomiyaki dish we did years ago, pretty impressive, nowhere for us to hide I can feel an okonomiyaki special coming on.
Bircher coconut mango
Bircher, coconut water, mango, blueberries, Timboon organic yoghurt, toasted coconut.
Well, it appears mangos are back in season, the prices are starting to become affordable and the flavour is good. So I guess, for your weekend breakfast we should put that awesome bircher from last year back on, a bit of a teaser. Lets see if we all love it the same way, will it be as popular and replace the rhubarb model on the menu. Classic flavours that are awesome in the warmer to hot months. Although as I type this update it appears like the warmth will not actually happen, windy and cold, fingers crossed for Sunday.
Asian style omelette, cured salmon salad, sesame mushrooms,tamari mirin dressing.
Our other weekend breakfast addition is an Asian style omelette. Asian being seasoned with mirin and fish sauce, no dairy, cooked thinly and wrapped around a beautiful sauté of Enoki, oyster and Swiss browns, salty, earthy with a hint of sesame. The dish is finished with a salad of cured Salmon, coriander, bean shoots, a drizzle of tamari mirin on the plate.
Complex and balanced…………..oh yeah and the Pièce de résistance Shiso leaf. Although this meal is not served with toast it is huge in flavour not size.
We will also offer the Salmon as a side, for all those requests we have been receiving of late. Yes you .
YOGHURT PANNA COTTA, CRUNCHY GRANOLA, POACHED PEACHES, RASPBERRIES, POMEGRANATE MOLASSES
I have a bit of a soft spot, no pun intended , for any caramel, brulee, panna cotta……….style dessert, love the texture when it’s made well. A nice little adaption of a classic dessert from Italy, all dressed up with breakfast gear on in South Melbourne.
Panna Cotta is a traditional dish made by simmering together cream, milk and sugar, mixing with this gelatine and letting it set. Our variation, of course contains yoghurt, a perfect partner to crunchy granola and poached peaches, raspberries and the other trimmings. A nice marriage of textures, great as a standalone dish or shared dessert style meal with your best mate.