Social Roasting Company
| Where | 307 Racecourse Road, Kensington, Vic 3031—View map |
Contact | 03 9372 3288 |
Website | www.socialroasting.com.au |
Open | — |
Payment | Cash |
Diet | Check with venue |
Seating | Inside and outside |
Kids | Welcome |
Pets | Unwelcome |
Mumma's kitchen just got cool
Francesca Fogarty
The Kitchen on Racecourse Road reminds me a bit of a Kiwi bach (beach house). In The Kitchen's case, instead of a mix of hand-me-downs from Aunty Sharon and Uncle Ted, your cool cousin Rufus designed the place. It's somewhere you're proud to take your mates. It's full of photography, postcards, knick-knacks and stylish lighting-a bit kitschy, but in a good way. The chairs are retro, but the tables are blond wood, so the place doesn't feel overly styled.
A blackboard fills one wall, headlining the menu with pictures drawn by kids at eye height (if you're three feet tall). The clientele is groovy, mainly a mix of mid-twenties and early thirties, some with babies in tow.
Fresh cut flowers are dotted around and the communal table has enough greenery to make you feel outdoors.
The counter is made out of what looks like planks from picket fences and the staff are mostly kiwis-not surprising as the placed is owned by one. They are relaxed and attentive. A great combination for a relaxed breakfast joint. Out back is an intimate courtyard, no doubt some days people set up and have a bit of a jam.
The menu is pretty inventive. The pancakes with poached quince, honey labna and red wine syrup is a stand out.
The dhal with mixed lentils, wilted spinach, poached eggs and roti is inviting, especially for the intrepid travellers who joined our party. Different from that served in India they say, but just right for breakfast. And it was. It wasn't spicy enough to be confronting, especially after a night out, but it was definitely a nice hearty change from the standard.
The mushrooms cooked in sherry and cream were beautiful-the sherry tarted up the creaminess and they were cooked to perfection. I'd definitely have those again.
The baked eggs with cherry tomato, potato, basil, olives, feta and chorizo (normally feta or chorizo, but we were feeling greedy) came out in a miniature pan, still bubbling. I found it hard to steal a mouthful from Hamish as he was enjoying them so much-a good sign.
The BLT served on a sesame bagel drew no complaints. The menu also features various types of toast with a variety of spreads, and the cabinet had a good mix of sweet treats, including a more yellow than yellow yo-yo (my favourite) and a beautiful-looking carrot cake.
Not surprising the eggs here are free range.
The coffee is Octane. It was smooth and rich, and the long blacks had plenty of golden crema.
The Kitchen features some delightful little touches: the cutlery comes out with thicker-than-fabric paper napkins nestled in a wooden box; there was a great range of tunes playing; and water was poured from crystal jugs (probably not real crystal, but they look great). All in all it was impressive. The concept is well thought through, and the owners should be commended. We left feeling pretty cool and the intrepid travellers are on the way to being convinced that breakfast out is a part of life they've sorely been missing. Sweet bro.