A subtle hint of sichuan.

Is there such a thing?


Saute of mushroom, baby kale, fennel, a hint of sichuan pepper, dill,
creme fraiche, poached egg and sourdough

Sichuan, Szechuan or even prickly Ash are some of the names you may know this berry as. Although not related to black or white pepper it contains an element of pepperiness that makes our menu addition this week so awesome. The Chinese call it “ma”, that slightly numbing and pungent affect that sets the tongue and lips tingling. More on this in a great article from the Guardian newspaper, a good read.

A really well crafted dish, with hints of five spice powder, star anise, fennel and Sichuan pepper. Our aim is to leave you with your head on fire and the ability to blow smoke rings out of the top of your head, the first one to create the Olympic logo on the roof wins a thousand points on Rewardle :) No no seriously, we hope to leave you with a slightly pungent flavour in your mouth and a really subtle numbness that lingers, a mild form of clove as opposed to chilli.

You may liken the dish to a warm mushroom salad with crunchy bits of fennel and peppery baby kale, bound with creme fraiche and a runny poached egg. Although a Chinese spice, expect a dish with a modern Australian influence and a hint of Sichuan spice. Try pairing it with our jasmine and lily blooming tea, sensational.

Cauliflower fritters with a lime twist



In writing the title for this post I could not help myself thinking about Steve Martin’s famous ordering coffee scene in LA story. Indulge yourself if you haven’t before, it’s just 16 seconds.

Move the scene down to a breakfast cafe in South Melbourne this weekend, change out a few faces and hopefully it will be fritters not coffee on order :).I can picture it now “I’ll have a fritters”, “I’ll have a fritters”, “I’ll have a fritters too” no changes to this coffee, but we will add the twist :)

The fritters are full of chunky roasted cauliflower and slow cooked leek. The base lightly supported by whipped egg white, free range of course, great to mop up that spicy yoghurt sauce: cumin, coriander, cinnamon and turmeric. With a crunchy and crisp salad of fresh herbs, roasted capsicum and that zesty lime twist I think you guys will enjoy.

Menu additions this weekend!

Menu Additions 15 8 2014

Here are your menu additions for this weekend guys. What a mismatch of culture, region, ingredients and style, no structure just great tasting food and drink prepared the best way we know how.

The new editions for this week being the polenta with TOMS organic sausages and some awesome fried eggs with a twist.


Herbed polenta, TOMS organic beef & thyme sausages, fried egg,
tomato and fennel sauce

A deliciously light polenta dish served with Toms organic beef and thyme sausages, a runny fried egg and a fennel infused tomato sauce. Great hearty flavours, lick the plate stuff.

It’s great to see our vegetarian specials have been so popular of late, Amanda has really worked those vegetables for maximum flavour.I have heard people say “who would have thought to have celeriac for breakfast but that is the best omelette I have ever had”. So we won’t let you down with a twist on a coleslaw this week. For a sneak peak of the dish keep your eyes on our facebook page. Tradition is out the door with the addition of sriracha and Thai basil, great combo, awesome flavours.

If all goes well we should be up and running mid Friday morning, hope to see you all soon.

Blooming tea-BAI HE XIAN-Jasmine and lily flower

Starting today is a first for Q eleven. Blooming teas taste great and are visually amazing.

BAI HE XIAN-Blooming Tea-Jasmine and lily flower

BAI HE XIAN-Blooming Tea-Jasmine and lily flower

“This blooming tea is known as the “Princess Flower”. When infused, the tightly bundled Yinzhen green tea leaves open slowly, producing a beautiful chain of Jasmine flowers over a large Lily flower. The resulting tea is smooth and refreshing with a delicate taste of Lily & Jasmine. The health benefits of this tea include detoxification, relaxation, nourishment of the liver and cooling on the body.”

How we name our food.


Herb & feta omelette, winter salad: charred zucchini, sorrel, pine nuts, currants, lemon and garlic, sourdough

I think it’s time to reveal the complexity and depth of knowledge that goes into how  at Q eleven we give a name to our food. Fifty years of hospitality experience has taught us many things and now I shall lay this portion out on the table. Just for you guys.

Are you ready for it ?. This week we have an omelette with herbs and cheese in it. But wait there’s more. We have a salad on top of it and it’s winter. Therefore we shall call the dish Herb & cheese omelette with winter salad…………. you guys impressed :) ?. Sometimes it’s the simple things, or so it seems ;)

And check out simplicity at it’s best. A winter salad that keeps giving, smoky charred zucchini, fresh basil with that slight anise hit, lemony sorrel, roasted pine nuts and sweet currants, all brought together with olive oil and garlic. Hope you enjoy your omelette.