Dine-in breakfast and lunch
What does dine-in breakfast and lunch involve?
Yes — we serve breakfast and lunch from 7am on weekdays and 8am on weekends, right through to the last order half an hour before close. The kitchen runs one menu all day, so eggs at 2pm are never a problem, alongside grain bowls, toasties and a rotating pasta special.
At a glance
- Kitchen opens
- 7am weekdays, 8am weekends
- Last orders
- 30 minutes before close
- Seats
- 48 inside, 16 in the back courtyard
- Bookings
- Tables of six or more only — everything smaller is walk-in
- Menu size
- Fourteen dishes plus two specials, rewritten each season
- Dietary
- Vegan and gluten-free options throughout; not a nut-free kitchen
One menu, all day
Breakfast and lunch come off the same pass from open to last orders, so the eggs do not vanish at 11am and the grain bowl is there at 7.30 if that is what you feel like. The card is deliberately short — fourteen dishes and two specials — because a small kitchen cooking a short list to order beats a long menu held under a heat lamp.
Sourdough arrives from a wood-fired bakery in Brunswick East at 6.15 each morning. The eggs are free range from a Gippsland farm we have bought from since 2016, and the ricotta for the hotcakes is made here on Tuesdays and Fridays. The chilli oil on the mushrooms is ours as well, and there are jars on the counter when we have spare.
What people order
Mornings run on the fried egg roll with house tomato relish, miso butter mushrooms on toast, and the semolina hotcakes, which are thick and take eleven minutes — order those first. From late morning the kitchen leans savoury: a smoked trout and freekeh bowl, a two-cheese toastie pressed hard enough to laminate, and the Wednesday pasta special, which is built around whatever the greengrocer has too much of that week.
Vegan and gluten-free versions exist across the menu rather than as a short afterthought list at the bottom, and staff know which dishes genuinely cannot be changed. We are not a nut-free kitchen — dukkah and almond praline are in daily use — so tell us at the till if that matters to you.
The room
Forty-eight seats inside a narrow Victorian shopfront, plus sixteen in the back courtyard where the roaster vents, which is the warmest place to sit in July and the worst in February. Tables of six or more can be booked; anything smaller is walk-in, which keeps the Saturday queue moving honestly. Last orders are half an hour before close, and the pastry cabinet is usually empty well before that.
Dine-in breakfast and lunch — common questions
- Do you take bookings for breakfast?
Only for tables of six or more, which you can request on the bookings page or by phone. Smaller groups are walk-in. Between 9.30 and 11.30 on weekends the wait is usually twenty to thirty minutes — we take a mobile number and text you when a table is ready, so you can wait at the Rose Street market rather than on the footpath.
- Does breakfast stop at a certain time?
No. One menu runs from open until last orders, so breakfast dishes are available at 2pm and the grain bowls are there at 7.30am. The only items that genuinely run out are the pastries and the Wednesday pasta special, both made in limited numbers each morning.
- Can you cater for coeliac and vegan diners?
Most dishes have a gluten-free or vegan version and the floor staff know which ones cannot be adapted. We are also honest about cross-contamination: the kitchen handles flour, dairy and nuts all day, so we prepare coeliac orders carefully but cannot offer a dedicated allergen-free line.