Karyn Hodges has long been a fixture of Brisbane’s food scene, well-known for popular cafes Brown Dog and Java Coast. Plenty is her response to the increasing disconnect between city diners and regional farmers.
Headed by chef Michael Hoare (ex-chef at The Chelsea, Cirque Cafe), the kitchen sources its ingredients direct in an effort to foster sustainable relationships with growers and suppliers. This philosophy has undoubtedly been inspired by Hodges’ family ties to Kilbilli Farm in Maryvale, where Plenty acquires its pork and beef.
An updated version of the all-day menu is chalked up on the blackboard each morning. Staples include smashed avocado with Fassifern Valley tomatoes; baked duck eggs with tahini; and French-toasted pea and lamb shoulder sandwich.
Sweet breakfasts of stacked crumpets and pancakes come dressed with raw honey and fresh fruit, savoury options with sides of grilled heirloom veggies and homemade condiments. Sandwiches, vibrant tossed salads and house-made cakes are also available at lunchtime.
The front bar has its own seating area and serves Kombucha and ORG organic coffee. The back of Plenty’s cavernous warehouse is reserved for an open pantry. Pick up Lick! Ice Cream, Zehnder gluten-free bread or house-label jams and pickles to take home.