Mushroom Tallegio, Istra chorizo and Quinoa and Feta Burger

Posted on May 18, 2012 by Qeleven

This weeks classic is:

Garlic Mushrooms, salsa verde, Tallegio, sourdough. AKA mushroom tallegio

The good old mushroom tallegio, as it was so called about 5 years ago. This is one of those sooperdoop dishes which was a shop favourite for many years.

The mushrooms are Swiss browns, pan fried in olive oil with sliced garlic.

They are served on a slice of Dench sourdough smothered with salsa verde and topped with melted Tallegio. How good is that stuff? Washed rind Italian cheese, pungent, rich and full flavoured. Apparently it is one of the oldest soft cheeses which dates back to the 10th century. Nooooo not our cheese, ours was delivered today from the Calendar Cheese company, although it sure smells like it’s 10yrs old. Don’t smell, just eat.The salsa verde works so well as it cuts through the richness of the cheese, really nice.

Poached egg, potato and corn roesti, Istra chorizo, avocado salsa, smoked paprika dressing, sourdough.

Words need not be spoken for this weeks menu addition. A picture speaks a thousand words. Chorizo lovers come on down!

We also have a new warmer winter type dish replacing the quinoa salad.

Since the introduction of our bacon burger a few weeks ago, we’ve been seeing some pretty severe cases of food envy amongst you vegetarians out there! We thought we had better start messing around with some veg burger ideas, el pronto. So…after much sampling and deliberation, we have come up with a winner! A quinoa, feta and herb patty, chargrilled mushroom, eggplant pickle, sriracha mayo, avocado and baby cos.

Oh yeah, if you have not had sriracha before it’s a hot chilli sauce frequently used in Thai cuisine as a condiment or dipping sauce

Menu Changes and Additions

Posted on May 11, 2012 by Qeleven

One of the more exciting things about this industry or working in a Cafe like Q11 is being surrounded by people who really understand good food. One of not so so exciting things is having to be the taste tester for all menu items. Its a tough job but someone has to do it. I only do it for you guys, yes you . The kitchen always know when I love something, its a clenched fist, hitting the kitchen bench, eyes rolling back in the head with the occasional ”OMG”. And that is exactly what I did with the new sago dish.

There was a chance the sago was going to be taken off the menu due to seasonal availability of berries. There was no way I was going to fall for that one again. Do you know how much trouble I got into when we took it off last time! So we have adapted and improvised, and come up with the new improved sago.

Sago pudding, Kaffir lime, caramelised banana, stewed Longan berry, Timboon yoghurt and toasted coconut. Same but different. The dish has been taken to a new level of flavour. OMG.

The Quinoa salad is retiring for the winter due to the availability of asparagus. As the Brekky Bacon Burger was such a success, or should I say it went ballistic, you will find it on the menu tomorrow. So good.

The Omelette featured last week also returns:roasted sweet potato, goats cheese, delicious onion jam, rosemary flavours and sourdough toast from Dench.

And last but not least a perfect dish on a showery windy day.

Scrambled Eggs, slow cooked capsicum and tomato, Yarra Valley feta and sourdough.

I guess this one fits in to the Classic series as we ran a variation of the theme a few years back. The eggs are so slight and smooth with the Yarra Valley feta added. The warming feeling of the stewed capsicum, bayleaf, garlic and olive oil, perfect on a windy showery day.

Brekky Burger and Sweet Potato Omelette, onion jam…..

Posted on May 4, 2012 by Qeleven

BREKKY BACON BURGER: bacon jam, fried egg, spinach,

mayo, roasted tomato, Swiss cheese and Istra bacon

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How good is your memory? Do you remember the “Panini no 1″. When we opened the shop approximately 10 years ago? This was one of our menu items and remained on for years after. Actually it was served on another type of bread, which even eludes me now. I shall look up the archives. Anyway we have no “Classic” dish on the menu additions this week but this one does remind me of the aforementioned Panini due to the fried egg, roasted tomato, spinach…..and HUGE flavour. We have added last weeks big seller the bacon jam and a Dench Burger roll. OH YEAH.And of course that cheese oooozing out, mayo. Need I say more.Its not for the faint hearted, also great for lunch.

Our other dish is an Omelette with roasted sweet potato, goats cheese, delicious onion jam,rosemary flavours and sourdough toast from Dench.I will attach a pic at some stage soon.

See you all on the weekend.

The BIG Veg…bacon on the side or maybe a roesti?

Posted on April 27, 2012 by Qeleven

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A CLASSIC-Big Veggie Brekky: eggs on sourdough, roasted tomatoes, balsamic mushrooms, avocado, tomato chutney, mushrooms, spinach and Yarra Valley feta

This is not just your every day BIG vegie brekky. This is jam packed with flavour, a one size fits all, well that’s with the addition of bacon for all the carnivores. When it comes to the Classic series we do not want to reinvent the wheel just bring back great flavours we have created in the past.

Its like the “Menu Extra’s” greatest hits. Each ingredient uniquely treated.From the roasted tomatoes:a drizzle of olive oil, finely cut rosemary, the balsamic mushrooms:a knob of butter to enrichen the flavour……and of course that old favourite Yarra Valley feta, smooth as can be.In its day a side order of roesti was a very popular addition to the order for a lot of people.

Bacon Jam

Posted on April 27, 2012 by Qeleven

Amanda has been doing some research for our burgers that may be a midweek menu addition, oops just let the cat out of the bag. Noooo not a cat burger . Anyway more on that in another blogpost. She stumbled upon this amazing recipe while checking out some of the food vans in Seattle and New York city.

What is bacon jam? As one of the websites we looked at writes “Well, we take a big bunch of really, really good bacon and render it down…add a bunch of spices, onions, etc. and let it simmer for about 6 hours, give it a quick puree, blast chill it…take a left turn, and end up in pure bacon heaven”

But wait there is more, this weeks menu addition is:

Sourdough Toast, bacon jam, poached eggs, potato roesti and a tomato herb salsa.

Your meaty desires will be satisfied with this suped up bbq sauce on steroids.

Omelette, Sugar cured ocean trout, mascarpone…….

Posted on April 20, 2012 by Qeleven

Omelette, Sugar cured ocean trout,peas and leek, mascarpone, crispy potato, dill, lemon, sourdough
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One of the requests you guys often make is for cured fish. Over the years we have played with dishes involving Kingfish, Salmon and Smoked trout, some you may remember, this one stands tall in their company.

As you experience your first mouthful, the cheesy omelette, slightly caramelised, melts in your mouth, revealing the lemon and dill, hopefully you have added a slice of ocean trout too. If you guys enjoyed the Taleggio omelette from a few weeks back, queue up for this one, outstanding.

The Big brekky returns for another week as we had to actually take it off the menu early Sunday due to popular demand, maybe it was that additional roesti.

Open Anzac day from 6:30AM

Posted on April 20, 2012 by Qeleven

For those of you attending the Dawn service we will be open from 6:30 AM, heaters blazing and coffee pouring like amber liquid from the Gods.We will be closing early afternoon to get some sleep

Click BOOK NOW to guarantee your table. We will keep it warm till you arrive.

Big Brekky with a twist

Posted on April 13, 2012 by Qeleven

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Big Breakfast: eggs on sourdough, Istra bacon and sausages, tomato chutney, mushrooms, spinach and a Quinoa and potato roesti.

It has been a few years since we had this one on the menu. This week “in the classic series”, sounds fancy yeah, we have the Big Brekky, with a twist. One of the more popular orders in the past has been to add a roesti to the mix, we have put it in for you.

Coconut crusted French Toast…..

Posted on April 13, 2012 by Qeleven

Coconut crusted French toast, caramelised pineapple, Timboon yoghurt, lime curd

OH YEAH. Lime curd, zesty, delicious. Do you think you could eat a whole bowl? Well I am not sure, maybe too over the top, that’s why the French toast is there so we can fit more curd in:) Add a dollop of yoghurt to smooooth it all out, and of couse the pineapple which has been poached to remove that zinginess and grilled to caramelise.

Here are some pics:

Easter Long Weekend Menu Addition

Posted on April 5, 2012 by Qeleven

Omelette Swiss browns, Taleggio, asparagus, thyme, sourdough.

As the weather cools down, yeah right, we look out at the South Melbourne night market setting up for Thursday night, the sun going down, glorious weather. Sorry I was meaning to talk about the weather cooling, and some amazing mushrooms coming in to season.

We had decided to special some Swiss browns when one of the predominant Victorian growers just lost the majority of their crop due to a growing issue.We have snapped them up from Fruits on Coventry before they all go. This dish may run out quickly pending supply so get in fast. Paired with Cheeeeesy Taleggio a nice vegetarian menu addition for the Easter weekend.

As seasons change some of your menu favourites will change also. This week the supply of quality peaches has been hard to get our hands on so we have substituted poached pears to be served with the Timboon yoghurt and pomegranite molasses…….. Also the Bircher has, instead of stonefruits, some poached rhubarb and pears substituted.

The Coconut Pancakes posted last week will do another stint this weekend. You folks really liked those pancakes, they should return to the menu but what will be sacrificed? Something must go it will be—————. Fill in the blanks and win a trip to Paris. No not really I made that up,anyway, be sure to post below or let us know when you are in next.