Mon – Thu: 7am – 5pm
Fri: 7am – 8pm
Sat – Sun: 8.30am – 4pm
The city. It’s the central hub to any state or country, bearing the torch to its smaller townships of what progress and success looks like. It has the best shops, the best coffee and the best food. Right? Well, not so much in Melbourne. In Melbourne, it’s a bit of a mixed bag. Yes, the city touts some pretty good coffee from the likes of Patricia Coffee Brewers, Brother Buba Budan and The Drystore however the inner city suburbs have a wealth more claim to fame – and that includes the brunch department, too. It was for this reason we welcomed with open arms the invitation to attend the opening night of recently open cafe / restaurant Grain Store, located on the corner of Flinders Lane and King Street.
The venue is incredibly homely, with the counter front resembling a home-kitchen fit out with the pantry stocked with purchasable goods. The atmosphere is light, intimate yet casual, meaning the venue transforms wonderfully as a Friday night hot spot for after work drinks.
The Grain Store source their fruit and vegetables locally – within the Victorian region if possible. They pay special attention to what’s in season and adjust their menu accordingly. They take it to the next level by also ensuring that the beverages that they sell are also regionally produced.
We thought for this blog we’d let the food pictures do the talking as we have every intention to drop by and do a proper review on the breakfast scene here.
We also had the privilege of attending a masterclass here with German head chef and co-owner Inglo Meissner, who showed us how to make steak tata – a recipe we plan to share with you!
- Finally cut beef strips (aim for high quality)
- Light mayonnaise (preferable whole egg)
- White vinegar
- Worcestershire sauce
- Dijon Mustard
- Parsley (finely chopped)
- Capers (chopped)
- French Shallots (finely chopped)
- Extra virgin olive oil
- Salt and Peper for seasoning
- Brioche crust base
- There are no specific measurements to this recipe as Inglo demonstrated that the flavours are to be adjusted according to taste. For instance, if you are after something saltier tasting then add more capers. If you want a defining mustard texture, then the portion of Dijon mustard should increase.
- With a very sharp and clean knife slice the meat into thin strips. If you are not comfortable with this process the alternative is to use high quality minced meat.
- Combine all the ingredients into a mixing bowl and combine gently. The mixture should have a moist consistency. If not, add more white vinegar and/or extra virgin olive oil.
- Once the mixture is of the right consistency, it’s time to plate up. Place the brioche crust base on a serving plate and with a teaspoon carefully atop each base with a consistent serving of steak tata.
This recipe is a fantastic way to test your flavour senses and determine what you like and dislike.
Final Thought: “A beacon of light for the bottom end of Flinders Lane”