Hiatus is a brilliant addition to Kew’s food scene. A café that challenges the status quo, you won’t find smashed avo on the menu but instead, patrons are rewarded with incredibly delicious and often plant-based dishes that would be right at home at a high end restaurant’s dinner table.
The café is a big believer in sustainability and has a low waste kitchen which makes its own co-yo, macadamia milk, kimchi, jams and chutneys so that nothing tasty and good for you goes to waste. The focus on sustainability means that all the parts of the vegetable or animal are used to reduce waste and also means that head Chef, Rory Greenwood-McNeir’s techniques are being utilised in clever ways to excite and entice.
We loved every single thing we tried from the menu.
The dish of mushrooms was beautiful. Mushrooms were served in a flavour-laden smoked mushroom broth, melt in your mouth morsels of tofu, chilli cured yolks. We added a side of poached chicken. Again, beautiful. The chicken was wonderfully tender and boasted a beautiful smokiness from being cooked with smoked butter.
The Beef skirt with heirloom carrots was similarly delicious. Think tender meat, heirloom carrots prepared and cooked to showcase varying textures, served with luxurious lentil puree, wild rice, peanuts and a pickled ginger dressing.
Showcasing the versatility of the kitchen, the desserts are just as good. We fell in love with the Grapefruit cheesecake - A clever and thoroughly modern dessert utilising citrus, almond, tonka bean, feijoa and wild rocket. We loved how the gentle bitterness from the rocket provided a lovely contrast to the sweetness of the tonka bean pannacotta and the tartness of the dehydrated citrus. Simply stunning.
Location: 117 High St, Kew
Phone: 03 8657 8571