Alley Break Cafe
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September news

People get ready, there’s a change a-coming......... I know not everybody likes change, but as the days are starting to get longer again, & we are heading into summer, the seasons are changing & so is the produce available, so we thought it was a good time to make some menu changes & there will be more to come as we roll into summer! Darren has again ripped out a brilliant pork belly dish. We were able to order some beautiful free range pork belly through Barossa fine foods so we ran it as a special a few weeks ago & was received so well we decided to put it on the menu! be sure to try it! We are also investigating the prospect of buying in a whole side of beef. This will mean we will move a steak back onto the menu or at least a rolling steak special, again we have been testing & have had an amazing spiced coffee rubbed steak using our amazing Mecca coffee which is extremely tasty. I would recommend it without question!

As most of you know, Karl has left us & is off overseas rock climbing & enjoying himself, last time I heard he was enjoying himself climbing in the French alps! Liam has joined us as part of the barista team & seems to be settling into the place well! This means we will head into spring & summer with a great strong crew behind the coffee machine! We now have an espresso origin everyday, which have been awesome! the Ethiopian has been my favourite for sure, but there some other rippers that Mecca have been roasting for us too!

Unfortunately, the kitchen has beenthrough some upheaval over the last few weeks. It felt like we were about to settle into a groove, but with one chef breaking his shoulder down at the snow & needing surgery, he will be off for two months & our apprentice deciding that he’d just up & leave, we are on the hunt for staff again! We need another apprentice, & we may have already found ourselves a chef to join us in the roll into the silly season! We will also be looking for someone to take on a maitrad’e roll or floor manager as I feel that even though we have a great friendly crew, a little more structure to our service would be fantasic! If you know anyone or are interested please drop in a resume or pop by & have a chat with me.

We are in the process of trying to organise a cheese afternoon/evening for anyone interested,  & instead of running dinner over summer we are planning on running some produce dinners, but will ultimately depend on numbers. If you are interested talk to a staff member & we can
jot your details down & let you know once we have organised everything.

Don’t forget we sell everything that we make here from our jams to fetta, bread to coffee, if it is an ingredient we use we can sell it to you or order it for you! Even if we don’t use it everyday, if you are looking for speciality ingredients we can source some for you! (we even got dropped in a fresh black truffle from the southern highlands a few weeks back! Thanks Denis!!!)

P.S. Meat classes are still running Wednesdays if you are interested.

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