The Kettle Black – Next Level Cafe

panda 3.5 rating

Menu:
Drinks Menu Food Menu Drinks Menu

Leading up to and in the just the few days that The Kettle Black had opened there been a lot of hype surrounding it – from the visual spectacle of the venue to the highly anticipated crayfish roll and of course, the delicious coffee. So of course I had to go and check it out for myself.

I decided to go during lunchtime (a late lunch around 2pm) as it is a short 10 minute tram ride from work. The Kettle Black is located on Albert Road in South Melbourne – a short walk from Domain Interchange. As you make your approach to The Kettle Black you are greeted by the white visual spectacle – a combination of a grand old Victorian building together with the ground floor of an Elenberg Fraser designed residential complex – 21 storeys in fact (!) – called Fifty Albert.

This magnificent -must try place – is brought to you by the team who are responsible for places like Top Paddock, Two Birds One Stone! Jesse McTavish (chef from Top Paddock) together with Top Paddock owner Nathan Coleman, along with business partners Ben Clark and Diamond Rozakeas, as well as Tim James (Two Birds One Stone) and Sam King (ex De Clieu). What a team! Coleman is in charge of the running the floor with King in charge of the coffee side of things.

The fit out is designed by the awesome twosome Kestie Lane and Hana Hakim from the quirky cool design company Studio You Me. They have brought two very different worlds seamlessly together using white walls, green Italian tiles as well a marble and brass detailing. The breathtakingly beautiful building begins with an outside eatery area located in front of the Victorian terrace. As you enter the venue there is a coffee cart where you can purchase takeaway coffees whilst you wait. Once you step inside you are greeted by a hotel like reception / cashier desk / sweet counter – there are a selection of sweet treats on display for you to choose from including the melt-in-your-mouth doughnuts from Doughboy Donuts.
From here the interior splits into two halves – the left side sits in the converted apartment block and is complete with a modern vibe, high ceilings (which is simply stunning and has a great effect thanks to a method of layering of white tiles against each other), fresh sunlight streaming in – thanks to the floor to ceiling windows – as well as an emerald green tiled and marble barista station. There is also the striking porthole-like wall which is a highlight in this room. The right side sits in the Victorian terrace side has a more homely feel complete with gold and brass trimmings (a very interesting looking light fitting that is reminiscent of two gold earrings), flowers and arched windows.
Another highlight that I saw whilst waiting for my table was the unique watering station – which consisted of a stone base with a gold sink and finished black tap ware with small square tiles in the background. Tables are wooden and there are mixtures of low tables, as well as one tall communal table. You can sit at the barista marble bar as well – with the look finished with green stools. What is also great is the addition of flowers in bottles throughout the venue – adds colour and class to the already classy venue.

The menu by McTavish is focussed on using mainly Victorian produce – or Australian when Victorian isn’t possible. The relishes and butter are made in house with bread supplied from Burnham Beeches, Wallaby from Flinders Island, Steak from Robbins Island, Seafood from King Island and house-fermented yoghurt. Coffee (espresso) is a custom blend from 5 Senses, as well as a rotating single origin. Filter coffee is sourced from specialists such as Small Batch and Market Lane. Another interesting fact to note is that The Kettle Black makes their own compost which they then use to grow their own leaves, herbs and flowers in their greenhouses and gardens.
Drinks include Cold Press Juices (there are two to choose from) as well as Fresh Juices (Orange or Ruby Grapefruit). There are also a selection of bottled drinks as well as Ice Chocolate and Iced Coffee available, as well as Tea.

The food menu comprises of a unique take on your normal breakfast dishes – there are a variety of combinations that are served with eggs that you wouldn’t usually see such as Chilli Scrambled Eggs with Air Dried Flinders Island Wallaby or Tataki Ocean Trout with Raw Kale, Seaweed Salad and Poached Eggs. The famous hotcakes – that are served in Top Paddock – have made their place here on The Kettle Black menu. There is also Polenta Porridge, Fruit Toast, Muesli and House-Made Coconut Yoghurt. More food is available that strikes me as a lunch offering, however this isn’t stated – items like Kingfish with Potato Crisps, Robbins Island Wagyu Skirt Steak served on the Kettle Black Bun, Mixed Beans, Burrata and the famously known King Island Crayfish Roll.

Even during a late lunch hour – there was still a list of people wanting a table. I had a wait time of about 10-12 minutes. You don’t really feel the wait time as there is a lot that too look at and observe or even order a takeaway coffee from the coffee cart. I was seated at the marble bar, perched on a stool that allowed me to observe the coffees as they were cranked out. I ordered a latte whilst deciding on what I should eat.

The latte arrived shortly after and was delicious! It is definitely one of the best coffees I have had this year (refer to my Coffee page for their rating at https://thegrazingpanda.wordpress.com/coffee-worlds-best-pick-me-up/). The coffee was strong with notes of caramel mixed together with floral and a hint of citrus at the end. The after taste was creamy and memorable. I would happily make the trek from work on the tram just to have this coffee.

After much consideration I decided to order the King Island Crayfish in an Ash Roll with Native Coastal Spinach, Lime & Yuzu Mayonnaise. The Crayfish Roll comes served on a heavy stone curved square plate, with a lime wedge placed next to it. It is visually stunning especially against the grey backdrop of the stone. The ash roll is clearly evident together with the fresh smell of crayfish emanating through preparing your taste-buds. The green and purple of the native coastal spinach as well as the addition of the yellow flowers brings the whole dish together.
The bun was soft, warm and delicious. The crayfish was oozing freshness and flavour and was perfectly poached. The mayonnaise was tangy and full of all the right flavours, which brought the whole dish together, however I would have liked more mayonnaise in my bun. Overall, the dish was good but I wasn’t blown away as I had expected to be from all the rave reviews of the crayfish bun – it almost felt like an extra ingredient was needed to add more depth and flavour.

I also decided I needed to end on something sweet – so I ordered the House-made Coconut Yoghurt with Gluten-Free Grains, Seeds & Nuts, Toorak Station Prickly Pear, Rhubarb, Citrus Powders, Fruits and Flowers. The presentation of this dish was beautiful – too beautiful to the point that a part of me didn’t want to touch it – and reminded me of a flower garden bed. Served on a glossy black plate which allowed the white coconut yoghurt to really shine through and topped with the spectacular bright colours of the watermelon, strawberry, blueberries and assorted flowers, finished with citrus powders. The yoghurt was smooth, creamy and the perfect balance of the coconut flavours flowing through. I loved that the grains were hidden under the fruit – it made for a great surprise with every mouthful. The components of the dish worked extremely well together and the mix of flavours were tasty. My only criticism would be that the watermelon didn’t have the crunch and freshness I expected.

The staff are super friendly and accommodating in any way they can. The Kettle Black is one of those places that you will find yourself coming back to and when people ask me for a brunch place that I would recommend – this is the first place I tell them.

The Kettle Black exudes class, style and swank all without the attitude and pretense. The venue is delightful and a visual spectacle that is must see yet the atmosphere remains relaxed, lively and fun. The menu has been carefully designed and the dishes will get your taste buds pumping. The presentation is excellent and the coffee top notch. Come and see for yourself.

Rating : 3.5 Pandas
Price: $$
Menu – Refer to pictures above
Fullness: 100%
Atmosphere / Ambience: Breathtaking and Spectacular Venue – with a relaxed, carefree, lively and fun atmosphere. Definitely one to bring people from overseas or interstate – anyone really!
Service: Fantastic – Friendly, accommodating and welcoming
Online Booking: No
Restaurant Details and Location:
http://thekettleblack.com.au/
50 Albert Road, South Melbourne
Tel No: 9088 0721

Opening Hours:
Monday to Friday: 7:00am – 4:00pm
Saturday & Sunday: 8:00am – 4:00pm

Facebook: https://www.facebook.com/pages/The-Kettle-Black/707633809303415
Twitter: @kettleblackcafe
Instagram:
kettleblackcafe

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Jimmy Grants – Chill & Have a Souva

panda 4 rating


halal (1)ONLY THE CHICKEN IS HALAL

I visited Jimmy Grants during a day off during lunchtime as I had heard about their souvas. Jimmy Grants is the latest opening from the Made Establishment group – which also consist of Gazi, Mama Baba, St Katherine’s and HellenicRepublic and headed up by none other than Greek King George Calombaris. It is located in just off Smith Street in Fitzroy. There are more stores planned to open with one in CBD and one in Ormond. Another focus in the future is also to have a delivery service.

The name comes from the rhyming slang name for the Greek, Italian and Middle Eastern immigrants to Melbourne and pays homage to them in the naming of dishes. For example the Patris is named after the migrant ship that carried assisted migrants from Europe to Australia – and is souva which comprises of prawns, attiki honey, mayonnaise, cucumber, mint and coriander. Yum! Jimmy Grants has a very short and concise menu which consists of souvas, rotisserie meats, salads, sides and of course dessert.

The main focus here is on souvas (souvlakis) all of which are under $10. The souvas come in a warm and fluffy wholemeal pita which is stuffed with either free range chicken, lamb, prawns or falafel together with other additions that you would finding a souvlaki such as onions, parsley as well as delicious, crispy,crunchy chips! There are also the “Jimmy Dimmy” which is their take on the humble Dim Sim. I wanted to try this out but was too full after my souva so I definitely have to come back and try it out.

In addition to the souvas, there are also salads available such as the simple iceberg salad with oregano, lemond and oil, the Hellenic Slaw with honey and Balsamic as well as a Grain salad that has a combination of pulses, nuts and grains mixed with parsley and Greek Yoghurt.  You can also order either the free range chicken or the spit roasted lamb shoulder from the rotisserie together with pitas and a side (a kind of do-it-yourself souva if you will)  at $15 and you can also add a salad or extra pita breads for an extra $5 – the choice is up to you.

The menu of course has to finish with Desserts and these ranges from the Greek doughnuts with walnuts and honey (made by chef  Travis McCauley), to a Greek Yoghurt, honey and white chocolate “choc top” as well as their version of the Wagon Wheel (filled with strawberry marshmallow (all of which are made by Darren Purchese).

I ordered the chicken souva and it was quite tasty but slightly smaller in size than your standard kebab. I loved the addition of the chips for the extra crunch and the sauce used was delicious. Sometimes I found the chicken sizing to be too big to fit inside the kebab (but then again who would complain about that =p) The chicken is moist and tender at the same time and is flavoured perfectly.

For dessert I ordered the Wagon wheel which was chocolate filled with a strawberry marshmallow gooey centre. It was decently sized as well and I couldn’t eat all of it in one go – but it was certainly just as delicious as biting into it the first time.

The space in which Jimmy Grants was created was designed by Techne Architects and features low table seating in the front room, followed by high bar stools and high communal table in the back room. The historical and cultural references can be seen in the décor with splashes of the Greek blue against the white washed brick walls. There are also feature walls done by Dan Wenn which show a DC-3 aircraft as well as The Patris (the tall ship with silhouettes of friends and family waiting for their loved ones in the foreground).

Jimmy Grants is a licensed bar, diner and takeaway all in one where the staff are warm, welcoming, friendly and funny! Jimmy Grants delivers quick, easy and tasty Greek food that doesn’t cost much at all. It’s a no fuss souvlaki bar which is soon to open up in other locations and I cannot wait for a branch closer to me.

Rating : 4 Pandas
Price: $
Menu – Refer to http://jimmygrants.com.au/menu
Fullness: 100%
Atmosphere / Ambience: Friendly, Welcoming and A piece of Greek in Fitzroy
Standout Dish: Any of the Souva’s
Service: Fantastic and Attentive. The wait staff are super funny as well!
Online Booking: No
Restaurant Details and Location:
http://jimmygrants.com.au/
113 Saint David Street, Fitzroy

Opening Hours:
Monday to Sunday: 11am – 10pm

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