WHAT’S ON THE MENU?
· Chilli scrambled eggs with air-dried Flinders wallaby, feta and leaves ($18.00)
· Tataki ocean trout with a raw kale and pickled seaweed salad, nuts and poached eggs ($20.00)
· Robbins Island wagyu skirt steak with house-made mustard, seasonal fruit relish and leaves on the Kettle Black bun ($23.00)
· Fresh kingfish with potato crisps, tomato, avocado and leaves ($23.00)
WHAT WE ATE...
I chose the ‘King Island Crayfish in an ash roll with native coastal spinach, lime and yuzu mayonnaise ($21.00)’. The dish not only tasted wonderful but was beautifully presented with the edible flowers peeking out from within. I devoured the plentiful and succulent crayfish, stopping only to address the zesty juices running down my arms... I found this meal to be very good value as many cafés charge around $20 for just a big breakfast.
|King Island Crayfish|
The Kettle Black uses Five Senses Coffee and Larsen & Thompson Tea. Our lattes ($4.00) were delightful.
The service at Kettle Black was so much better than Top Paddock. The staff were efficient and genuinely friendly. There can be a bit of a wait for a table on weekends.
Address: 50 Albert Rd, South Melbourne, VIC
Phone: 03 9088 0721