Your Instagram feed has us licking our lips! The vibrant and fresh dishes look absolutely delicious. What’s your secret?
Always support local. We try to source all of our fresh produce locally as this provides us with the best quality and flavour from farm to plate. The finest free-range eggs from Somerville Egg Farm and Peninsula roasted coffee from Commonfolk. These are just a few of our amazing produce partners who allow us to deliver the best to our customers.
With current restrictions, we see you’re open for takeaway only from 7am-2pm. What can be found on this exclusive menu?
We offer a range of seasonal cuisine to suit all tastes and dietary requirements. We pride ourselves on serving delicious food. Whether it be breakfast, lunch, school lunch packs or our ‘around the world’ Friday night dinners, we have something for everyone.
If a customer asked you to suggest your favourite dish, what would it be?
Our corn fritters have been a house favourite since opening just over two years ago, combined with our house-made caramelised onion relish, smashed avocado, beetroot hummus and a soft poached free-range egg. It’s the perfect way to start any day.
What’s your go-to trend to serve up that customers are loving?
We are now working our magic and turning fresh local ingredients into delicious heat-and-eat meals. Our customers have been loving the vast range that we have on offer, from classics like grass-fed beef bolognese to Thai green curries. Our local families haven’t been forgotten about either, with larger family-size lasagnes and cottage pies making it easy for their busy lifestyles and everchanging demands.
What do you love most about what you do?
The team. We all listen to each other’s ideas and the whole team works together to make them happen. We all support each other and work together to offer creative feedback and then make our ideas become reality.
Do you have any advice for aspiring chefs?
Open up a world of creativity by taking the time to understand how things work. The thing I love most about being in this industry is that there is an endless amount of knowledge you can gain from chefs around the world. Every dish has layers with a story behind them.