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.


Mushrooms, baked ricotta, perfect cafe brekky.


Braised field mushrooms, lemon & garlic, baked ricotta, poached egg, sourdough

As I type this post winter has set in for another week it seems, cold, windy and wet. Nice to smell the rain in the air, rolling in off the water, like being in a coastal town cafe, nice warm coffee, staring at the clouds rolling in, all rugged up. So we’ll be closed this weekend, a trip to the beach……, not really, got lost for a moment :) Sounds like mushroom weather though, a nice winter braise to warm things up, sort of nice now and then, not that we want to over do it, the weather that is :) Mushroom-pan A warm and hearty braise of mushrooms with hints of zesty lemon, tarragon and mint, garlic and a drizzle of chilli oil sit comfortably on some Dench sourdough. The flavours seep through the toast to be cleaned up with the soft and cake like baked ricotta, a nice runny poached egg for that breakfast experience. Hope you enjoy.