September 04, 2018

SPRING MENU CHANGES AT FITZROY

Hello Spring! We’re excited to see the warmer weather sweeping over Fitzroy and, to celebrate, we’ve launched a fresh new menu to match the feeling. With our usual mix of individual and share dishes, this menu is designed to be enjoyed in the sunshine with plentiful coffee and friends.

Spring is a time of new beginnings and experiences, and so with this menu we're introducing some new dishes and new elements to delight the senses thanks to the innovative techniques of our Head Chef James Sanders. From hand-made floss to edible sand, it’s safe to say the kitchen is in overdrive (in a good way!). We also see the return of a much-loved menu item, the raindrop cake, which has taken a sparkly new form…

Fruit Sashimi

Representing the full spectrum of Spring’s lively colour palette, this dish is equal parts art and deliciousness. Sashimi is often a serious game, but we’ve picked it up and taken it to a playful, fruity place. The star of the dish is a cherry and blood orange cured papaya, curled atop a wattleseed and pepper leaf rice crisp, topped off with a little coffee caviar for good measure. It’s surrounded by an array of coffee chaff milk jelly and compressed watermelon, all finished off with a glittering citrus raindrop cake. Share it around or eat it yourself, but mainly: enjoy.

Smoked Manchego OmeletteSmoked Manchego Omelette

With hickory smoke infused sheep’s cheese, this dish is a fresh take on a much-loved cafe staple. Topped with chilli roasted zucchini, pickled sweet fennel and paprika roasted pumpkin seeds, it's accompanied with pumpkin sourdough and lemon rosemary butter. 

Berry Sous Vide SalmonJuniper Berry Sous Vide Salmon

A truly immersive experience, this dish must be seen to be believed. As the weather warms up we can’t help but begin to yearn for the ocean, so this year, we’ve brought one version of the seaside to Fitzroy on a plate. A generous portion of salmon sits atop a bed of watercress, leading into beetroot coral, crispy samphire and fresh seaweed awash on a beach of edible sand. Add a yuzu starfish and some fresh sea foam and we’re right there by the ocean.

Spring Dessert

It wouldn’t be a new season without a new Dessert Pairing – read all about it here.

We can’t wait to share these incredible Spring dishes with you! Hope to see you in Fitzroy soon 💙

Check out the full Spring Menu here.

INDUSTRY BEANS FITZROY

3/62 Rose Street Fitzroy, VIC, 3065

Weekdays 7am-4pm Weekends 8am-4pm

fitzroy@industrybeans.com

@industrybeans