Melbourne cafe’s rotating menu options dishes from 10 visitor cooks

Thrilling idea cafe Sq. One Rialto showcases dishes from 10 high cooks, and goes again to sq. one each season.

Dani Valent


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What if I informed you it will solely take sooner or later to eat at half a dozen high Melbourne and Sydney eating places, take a fast journey to London for a killer sandwich after which zip to the Mornington Peninsula for rice pudding? No, I haven’t invented teleportation: all I’ve performed is introduce you to a brand new cafe with a singular idea.

Sq. One Rialto showcases dishes from 10 high cooks on an all-day menu that can change each season. The spring providing begins with a vegie platter ($19) by salad queen Frankie Cox from Richmond’s Inexperienced-On, jaunts to Sydney for a beetroot tart ($19) by Jemma Whiteman, chef at Newtown’s Ante, and finishes in London’s Lisboeta restaurant with a messy and marvellous bifana (pork sandwich; $19) from Portuguese chef Nuno Mendes.

Really feel like one thing extra acquainted? A home menu works as a please-all-comers adjunct, masking off simple stuff comparable to chia pudding ($18), and eggs with extras.

That’s thrilling sufficient – brunch menus could be staid and a built-in refresh means there’ll all the time be causes to return (additionally, so many eating places, so little time) – however there’s extra underpinning this modern, spacious cafe.

When the 80-seat atrium opened in August, it grew to become the latest enterprise from Mulberry Group, which additionally owns wine den Lilac in Cremorne, elegant restaurant Hazel and cocktail dive Dessous (each in Flinders Lane), plus art-lovers’ lunch lounge Heide Kitchen.

The religious dwelling of the group isn’t in Melbourne, although: it’s at Frequent Floor Undertaking, a farm to the west, simply previous Geelong. Frequent Floor grows meals with out utilizing chemical fertilisers and sells it to Mulberry Group eating places, with 10 per cent of earnings from the eateries returned to the farm, which has quite a few community-building initiatives.

Vegetable packing containers are picked and packed for homeowners and ladies going through limitations to employment develop into expert and assured at producing meals for meals aid (80 per cent of individuals have discovered different jobs). There’s company volunteering and college excursions, a restaurant, and workshops on aligned actions, comparable to beeswax candle-making.

Sq. One’s relationship with the farm is central, as visitor cooks conceive their dishes round harvests and the cafe’s recipes will likely be shared in a cookbook, proceeds of which can return to – you’ve guessed it – the farm.

Dishes from 10 high cooks are showcased on an all-day menu that can change each season.

Ecosystems might not be the very first thing that involves thoughts as you carry your hungry stomach to Collins Avenue, however Sq. One foregrounds these connections, potentialities and ethics with out shoving worthiness down your throat. If you wish to come for a flat white and a chat a few flatlining share portfolio, nobody will look askance: your $5 espresso goes to assist, whether or not you care or not. Your meals spend will assist much more.

Go-to dish: Zoe Birch’s crumbed lion’s mane schnitzel.
Go-to dish: Zoe Birch’s crumbed lion’s mane schnitzel.Bonnie Savage

Chances are high, you’ll by no means go to Greasy Zoe’s in Hurstbridge. The 2-hat restaurant has eight seats and is simply open 4 instances per week, however bookings are snapped up by devoted foodies keen to spend $175 on dinner.

The excellent news is which you could come right here to eat chef Zoe Birch’s glorious mushroom schnitzel ($24). Made out of a shaggy slab of crumbed, fried lion’s mane fungus, it’s served alongside different grilled mushrooms over creamy macadamia “hummus” and inexperienced garlic oil. It’s tasty, satisfying and never 1,000,000 miles from her fine-dining meals.

Tom Sarafian’s borek.
Tom Sarafian’s borek.Bonnie Savage

I’m a fan of native chef Tom Sarafian (ex-Bar Saracen), who’s presently with out a everlasting restaurant. So it fits me that his healthful and hearty borek – golden wafers of filo pastry sandwich rough-chopped greens and goat feta, with extra greens and pickles on the aspect ($23) – is in residence right here.

Victor Liong’s cumin lamb pancake ($24) is many issues: a spicy Lanzhou basic, a reminder to go to his restaurant Lee Ho Fook, and an illustration of extra ancillary advantages of the Sq. One mission.

Govt chef Scott Eddington tells me Liong spent a day within the kitchen right here exhibiting workers easy methods to put together the dough for this savoury pastry. It’s skill-building that additionally forges connections in an business characterised by devoted cooks chipping away at their very own kitchen coalfaces.

Victor Liong’s lamb pancake.
Victor Liong’s lamb pancake.Bonnie Savage

Sq. One Rialto is a vote of confidence within the CBD’s patchy COVID-19 restoration. This nook house launched because the Mercedes Me idea retailer and cafe in 2017, died initially of the pandemic and has been sitting unhappy and empty. Commuter cafes are nonetheless struggling – Pope Joan and Babajan on the high finish of the CBD each closed lately – so it’s good to see a drawcard enterprise feeding cash and coronary heart again into the town centre.

The low-down

Vibe: Upbeat idea cafe with a conscience

Go-to dish: Crumbed lion’s mane schnitzel ($24)

Drinks: Satisfying espresso and filter espresso by sister outfit Sq. One Roasters, which sources ethically. Brief, all-Victorian wine checklist

Value: Round $25 per particular person, excluding drinks

This assessment was initially printed in Good Weekend journal

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