Sally's Kitchen
| Where | 295 Exhibition St, Melbourne, 3000—View map |
Contact | 03 9650 9222 order@sallyskitchen.com.au |
Website | http://www.sallyskitchen.com.au |
Open | Breakfast Monday to Friday 7:00 am to 11:00 am |
Payment | EFTPOS, Visa, Mastercard, Diners, AMEX |
Diet | Soy, Gluten free |
Seating | Inside |
Kids | Get a baby sitter |
Pets | Unwelcome |
Sally on up to Sally's
Ellie Parker 12 February 2010
Monday morning. The suited man next to me is hoeing into a pile of mince. Mince, huh? Since when was this acceptable breakfast behaviour? What happened to good old bacon? And then it hit me. I love mince too. My Granny used to cook it for me every weekend when I was little. Thick white buttered toast, rich stewed mince: heaven. But then I grew up and the mince vanished from the breakfast table.
Fortunately Sally's Kitchen is bringing us back our mince on toast. She's also bringing us great coffee and the most recent fashion mags imported from overseas - respect right there. The food here is considered, and comes from a place of pride and love. A perfect example is the fruit compote with yoghurt. If you suffer from low-level compote expectations, you'll be familiar with the disappointing offering that is a sea of watery yoghurt and a miserable smidge of compote. Sally has turned the tables with a generous red bowl of chunky raspberry and rhubarb stew, topped with a lovely desert island of yoghurt. You see, Sally gives you the bits you actually want. Food aside, what her devoted morning crowd seem to love is the fact they can entertain corporate clients in a casual-but-nice scenario, where all the waiters know their names and where the service is swift enough to have them back at their desks by 9 am.
Sally was a teacher until she decided to follow her café-owner dreams 18 months ago. This brooding little café is wearing its heart on its sleeve because that's how Sally now wears hers. Even the mince is a delicate reminder of time, place and memory - Sally's chef is English and uses his very own mother's recipe. So this here be the genuine article, my friends. The steaming, aromatic pile of finely ground meat sports flecks of carrot, hints of Worstershire and perhaps tomato but the rest, according to Sally, is a family secret.
Go and meet Mr Mince please. You will like him.