With the new winter menu in full swing at the cafe, we sat down with head chef Tommy Prosser to get the details.
TELL US ABOUT THE INSPIRATION FOR THE TRUCK DRIVER REVIVER?
My partners’ father who is a fourth generation truck driver has always said that we need to put the “Sloppy Joe” on the menu, so I put my spin on it and refined it a little so that it is easy to eat for those customers who don’t want to get tomato sauce all over their new tie.
The resulting dish is coffee braised beef shortrib with cheddar pickled red cabbage, chilli relish on a brioche bun.
SOUP KITCHEN REQUESTS ARE ON! WHAT SOUP DO YOU REALLY HOPE TO GET ASKED TO MAKE?
I’m happy discovering different soups that I’ve never made before and putting my take on them, then getting the person who threw out the idea for that soup to come in and critique the dish. True hospitality, involving the kitchen, floor and the customer.
THE BARISTAS ARE DOING THEIR BIT TOO ON THE RHUBARB OAT CRUMBLE COMPOTE DISH?
They are lending their steam wands and milk texturizing skills to spin our salted caramel milk for the rhubarb & apple compote with toasted granola.
ON THE SUBJECT OF BREAKFAST, WHAT ARE YOU DOING TO YOUR BLACK PUDDING CREAMED CORN DISH TO ACHIEVE ITS CULT FOLLOWING?
The dish has everything to wake your palate for the day, there’s the sweet and creamy from the corn and the savoury, full flavour punch from the black pudding the refreshing salad and then the final kapow me up from the chilli relish.
AND FOR SOMETHING COMPLETELY DIFFERENT, THERE’S CHAWAN MUSHI?
Yes! Chawan Mushi is a Japanese steamed savoury egg custard. Ilpha and Mitsako worked on the recipe for this and came back with this authentic light refreshing alternative egg breakfast for winter.
HOW’S THE PO BOY ON THE MENU TAKING SHAPE?
Very well! It’s grilled fish with ‘tempura crumbs’ served in a brioche bun with a fennel, red cabbage and dill slaw with chipotle mayo to bind.
We are going to start with latchet as I feel it is a very underrated fish but it has a beautiful meaty texture and flavour; not too fishy so it’s one for everybody, not just fish lovers.
WHAT WILL WE SEE ON THE SATURDAY MENU?
It’s an all-day menu with the black pudd dish and all the other breakfast favourites, as well as the popular chicken wrap with chipotle mayo for lunch, and the ‘Truck Driver Reviver’ beef short rib number will be featuring.
SPECIAL FAVOURITES THIS SEASON?
I am really looking forward to having people coming down and sharing the lunch experience with us and eating tasty food and enjoying beautiful coffee to help them along with the rest of the day.
Hear hear! Come join us Weekdays 6.30am -2.30pm and Saturdays 7.30am to 2.30pm to sample the goods (closed long weekends).
