Hiatus has recently opened its doors along High St Kew, offering nutritious plant driven dishes that challenge the status quo of Melbournes typical cafe.
Open daily for breakfast and lunch, Hiatus has designed its menu to support local producers and hero seasonality with old school cooking techniques. Head Chef, Rory Greenwood-Mcneairs (ex-Chef at Feast of Merit, Pei Modern & Attica) aims to create delicious dishes, whilst honouring sustainable solutions and delivering a minimal waste kitchen.
The menu is balanced between savoury and sweet dishes to satiate the appetite at any time – whether its heirloom carrots with a lentil puree, wild rice, peanuts and a pickled ginger dressing or poached pumpkin hotcakes with native plum, ginger, custard and dill.
Other vibrant and healthy options include the cauliflower steak with carraway puree, Romanesco salad and pickles; smoked mushroom broth, silken tofu, red chilli and cured yolks with the option to add seared beef skirt. Hiatus continues to deliver with an abundance of delicious sides such as house fermented kimchi, blushed red gurnard and poached chicken boudin with smoked butter.
Hiatus Founder Simon Tammesild says, If smashed avocado is what you are looking for you wont find it here, instead we are offering food that is appetizingly different, bringing together fresh local ingredients. We havent created our range of in-house products as a gimmick, instead we do it because we are passionate and believe in giving to the community that gives back to us.
And be sure not to forget the drinks either. Of course if a Melbourne cafe wants to succeed it needs to deliver exceptional coffee. Hiatus does just this, its roast by Coffee Bird. Not a coffee fan? No worries, check out the array of smoothies, BOD Kombucha and teas by Larsen and Thompson.
Hiatus is a concept born from a friendship between Simon Tammesild and Rory Greenwood-McNeair. Their shared passion for quality ingredients, a healthy lifestyle and delicious wholesome food is what bought this duo together.
Simon brings over 10 years experience in the Melbourne hospitality industry. Previous ventures include restaurant supervisor role at Stokehouse in St Kilda, heading the service team at Mr Miyagi, Co-Founder of Pok Me and now his latest project, Hiatus.
Hiatus Head Chef Rory Greenwood-McNeair has a background in the Melbourne hospitality industry beginning at the age of just thirteen. Rory began working at Cento, an Italian Restaurant after school and completed his apprenticeship at the RACV Club under Mark Normoyle. Rory strongly supports giving back to the community, old-school cooking methods to reduce waste in his kitchens and educating the next generation of chefs.
So whether its a weekday or weekend, head to Kew and check out the latest kid on the block.
117 High St, Kew VIC 3101 | 0491 027 139 | www.hiatus.life