Just a little recap on what head chef James Sanders and his creative team of chefs have given us to indulge in this winter...
It’s like nothing you have ever had before. House-made turmeric and beetroot bagel with a smoked black garlic cream cheese, Industry Beans house-cured salmon and if that isn’t enough, topped with fried capers and pickled red onion.
This perfect sharing dish has been featured on our menu since week one and morphs with the seasons. This winter the Cured Salmon has upped his game, paired with beetroot soaked pear, wasabi avocado mousse, kewpie mayonnaise and a must on the cured salmon, crispy quinoa.
Feeling a little naughty? Treat yourself Japanese style, with an Industry Beans twist. Karaage fried chicken, pickled zucchini to help you get your greens and smothered with a buffalo cream cheese served on a springy brioche bun.
Something to help keep that winter spirit in check. Pulling inspiration from our Winter Espresso Blend, it is a coconut chocolate cake with a cherry ganache finished with warmed rum infused butterscotch. Fear not the kiddies can grab a spoon and you won’t have to worry about getting an Uber home (the alcohol has been cooked out).
Check out the rest of our Seasonal menu to prepare yourself for your next visit to our cafe in Fitzroy.