“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.
Li Shan Mountain is the highest peak in Taiwan (elevation 2400m) and is widely renowned for producing the best high mountain tea in the country. That’s what the guys at Somage fine foods have to say about this mild but fruity gem.
The rich, unpolluted soil and year-round fog cover provide optimal conditions for growing tea high in character and aroma. With temperatures that fall below zero during winter, tea production is very limited with harvests occurring only twice yearly.
This mild and sweet golden green liquor exhibits a dominant buttery scent with hints of fruit and lilac.
It’s available on our specialty tea menu this weekend. See you all then.