I’ve been here once for breakfast which was great. The food is simple but delicious, the service is good, the staff are friendly and the place is really cool. It has only been open a couple of months.
The coffee here is also really good quality and as stated in the menu ‘In the coming weeks this beauty of a machine (a 1950s/60s ‘burner into drum’ model made in Bologna) will again be fired up after its journey down from Italy. Stay tuned for specialty coffee beans roasted sympathetically to origin and served to you fresh’.
They use artisan baked sourdough breads from Dench Bakers in North Fitzroy and they sell their loaves aswell.
I went for a quick lunch with my mum this afternoon and we ordered ‘Beans from Scratch’ and a ‘Miso Soup’. The beans were amazing, very simple and tasty. They were slow cooked cannellini beans in tomato with a really good rosemary, sage and basil infused olive oil – it comes with some toast lightly drizzled with the oil too. The miso was equally good, I have stopped ordering miso soup, which I love, when I go out. Even at nicer Japanese restaurants the miso is always too salty with too much bad miso or packet miso added, only has a few tiny pieces of tofu and a few little bits of dried seaweed. The miso here wasn’t too salty and had the perfect amount of miso added. It was a really healthy hearty winter soup as it had small slices of carrot, lots of silken and fried tofu and big bits of good seaweed – it also came with a rice ball on the side and you can add order it with a poached egg.
Beans from Scratch
Brioche French Toast
The Opening Bid
103-107 Errol Street, North Melbourne
03 9326 7749
Here is a really good recipe for miso soup from Nourish, food by Holly Davis
Spring Miso Soup
Vary this recipe by using whatever green spring vegetables you like. Try it with white miso for a lighter, sweeter taste. Always cook miso gently, the enzymes it contains, beneficial to good digestion, are assisted by gentle heat but are denatured by boiling. It is said that adding a pungent flavours such as ginger, lemon or spring onion greens to miso soup just before serving, will activate the enzymes, making them beneficial.
4 medium spring onions
1/2 bunch bok choy
1/2 tablespoon corn oil
2.5cm knob ginger, very finely sliced
15cm stick kombu, soaked in water to cover for 30 minutes
6 cups stock
100g silken tofu, cut into small cubes
4 tablespoons brown rice (gen mai) miso
Chop spring onions into rounds, keeping the white and green parts separate
Cut the bok choy, keeping the white and green parts separate
Heat a pan and add the oil
Saute the white onions, then the ginger
Add the white of bok choy
Drain and finely slice the kombu, combine the soaking water with stock
Add the kombu and stock
Simmer, uncovered, for 20 minutes
Turn heat to low and add the silken tofu
Mix the miso to a paste using a little of the soup
Add the miso and the greens from the onions and bok choy
Cook for 5 minutes, do not boil
Serve with more ginger if desired
The Knife – Rock Classics (zSHARE)