Here dashes of inventiveness characterise head chef Nate Wilkins’ day menu (ranging from $8.50 for toast to $26 for a Japanese fish broth). Avocado on sourdough is dressed with citrus salt, scrambled eggs come with curry leaf and housemade flat bread and a semolina porridge features dried plum and sesame. The kale salad is beautiful. Frilly kale – roasted to a gorgeous nuttiness – mingles with broccoli florets, mini brussels sprouts and flawless segments of avocado, the whole green melange sitting atop a creamy almond hummus.
Whether you're up for a food forage at the market, fancy an artery-hardening fry-up or desire something more civilised to break your fast (caviar and soft boiled eggs anyone?), we've got you covered.
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