“All of our food comes from within a 400-kilometre radius, thanks to Food Connect and Loop Growers, which means our menu is always seasonal. We strive for low waste, compost all our organic waste, and don’t use plastic straws or any other type of nasty packaging.”
Farm bowl (herb scone with grilled Mekong pumpkin, candy beets, kabu turnip, amaranth, poached eggs, and garlic crumbs); vegetable fritters with pumpkin hummus, seasonal greens, poached eggs, eggplant and jalapeño pickle, and lemon dukkah; and creamy mushrooms with herb cornbread, poached eggs, chimichurri, and garlic crumbs.
There’s a sense of purpose that suffuses this breezy bayside café – a mood inspired perhaps by the locally commissioned ceramics, the recycled napkins, the shelves of bespoke KeepCups, and the metal straws that come in your freshly pressed juice. Behind the scenes, Geoff and Lexie Abel run a minimal-waste kitchen, sourcing from Loop Growers (who also take away any compostable scraps) and Food Connect.
All-day brunches are plant-centric and wholesome, like the creamy mushrooms with herb cornbread and poached eggs. And you’re invited to pass on the good vibes by paying for a “suspended” locally roasted Tim Adams coffee, which will be set aside for someone else.
“Geoff and Lexie Abel are gamechangers for the region when it comes to sustainable business practices, making it their mission to support projects that positively impact their community.” –Phil Garozzo, Loop Growers