I have continually struggled to clarify my position on food & our philosophy. We have always tried to source the freshest, most local, & best produce that we can, like many cafe’s & restaurants, but I have read an introduction in a cook book recently that pretty much nails the way I feel. It is called the real food companion by mathew evans, & in his introduction talks about one degree of food seperation. The menu will continuing to evolve due to this, mainly the lunch menu, & any/all feedback would be appreciated as we source & find suppliers that we can build relationships with, so that our quality of produce is not only second to none, but there will be complete transparency.
Through building these relationships, we will endeavor to stock the produce that we are using so that you can buy much more of our amazing produce as well. As Hapi & Kath’s organic fruit & vegetables come back from their wash out earlier in the year, Kath has suggested that she can supply weekly market bags, full of their & others organic produce that you could pick up. We could also, arrange some of our organic sourdough to go in with the goodies. Let me know if you are interested in this as their produce is still a little over a month away. They normally deliver to us weekly on Thursdays, as I get more details I will let those who are interested know.
Produce dinner’s have been received extremely well with the next one coming up on the 25th May & then the 29th June. Be sure to get in quick as they normally book out very quickly, the May one will be a matched wine dinner & the June dinner a BYO night. We’ve also been getting our hands on some organic suckling pigs & hosted a couple of casual dinners for groups that order a whole pig & share it with their friends. If you are interested in either of these nights, come & have a chat with me & we will look after you. Unfortunately, when we had our little creatures dinner back in March they didn’t quite have their latest single batch beer ready which we hoped, but.... it is out, it is called the quiet american, & is amazing. If you can get your hands on some I would thoroughly recommend it, probably one of the best beers if not the best beer that I’ve ever had.
We’ve changed our opening hours slightly also, no longer opening at 6am, we will open at 7am, this may mean that coming into spring & summer that we open later as I will most probably be here later anyway as the baking schedule ramps up. We will try & move to baking 7 days, but will still depend on how busy we are Sunday as to whether we bake Monday’s or not. If we do open later coming into spring we will probably open Wednesday, Thursday & Friday evenings for a simple dinner, but will keep you updated closer to the time.
Between all three of the barista’s now, there’s normally always a cold drip coffee on offer, the coffee has been as good as ever. I will attempt to keep up with the never ending news supply that mecca sends us on what coffee’s we’re drinking & what the darkhorse blend contains as it changes so frequently. We will also start to take some single estate coffee’s roasted by the boys at whitehorse, as we are already using their decaf, & is always great!
Lastly, on a last note we are still looking for staff, mainly kitchen staff at the moment, chef’s apprentices, & always looking for a good barista’s. Send them our way! Great hours, pay & what a view!
look forward to seeing you all soon,