Hawk & Hunter Small Batch found its home in one of Melbourne’s most underappreciated suburbs, and offers a clean space, flourishing menu and a team of sharp staff.

The eatery and providore comes courtesy of owners Ben Avramides, Tommy McIntosh, Luke Holt and Simon Winfield. The four are also behind Brighton’s The Little Ox and catering company Tommy Collins, making for one slick operation. On offer is fair trade REDSTAR coffee alongside an honest, wintery menu that includes pulled pork and manchego cheese sandwiches, Spanish eggs, field mushroom risotto and black sesame encrusted rockling.

The ‘Small Batch’ in the name truly signifies the care that goes into all of Hawk’s food. The providore features delicious relishes, jams, crisps, croutons and a couple of items to take home and for a home cooked meal. And for a more prepared experience, their meaty products, like the 12-hour slow roasted lamb shoulder, spatchcock, lasagne and meatballs are a real treat.

This attention to detail is really what makes Hawk stand out. The staff call you by name once you're seated, while a $14.50 French toast is presented with the attention of a classic Italian dessert (even if the dish is wanting in terms of egg and butter content).

The fact that the food still seems to be finding its feet is remedied by the huge, plant filled space, which features an outdoor eating area and dining table at the rear.