At The Beatt in Armadale, Ben Rozenes finds a middle ground between health conscious and delicious.
The bright space, just across from Toorak Station, was designed by Rozenes with help from interior designer Merinda Garrett and general manager Adam Diamond. Chef Amy Coles' (previously of Le Petite Prince) menu is focused on organic and biodynamic produce, including Bullfrog Gully eggs. It somehow manages to skirt sugar entirely without compromising flavour.
It's a recipe from Rozenes’ home kitchen, the Ben and Breakfast Salad, that's the best example of the approach. With kale, quinoa, broccoli and avocado, it's the picture of health. Mix through the creamy yolk of perfectly poached eggs and the dish becomes a rich, filling breakfast with a nice crunch from the mixed organic nuts. Come lunch, the idea is to build your meal from a choice of Cherry Tree organic chicken, beef or a pumpkin and zucchini frittata. Add a salad (or three).
There are the requisite healthy smoothies, or you can try infusions and power shots – featuring lots of honey, ginger and lemon. Coffee comes courtesy of Rosso Roasting Co., and can be served with Demeter Biodynamic Milk, Bonsoy or almond milk.
Citizen Cacao's raw truffle bars take pride of place on the counter, straight from chocolatier Georgie Castle's workshop behind the cafe.
There are long-term plans for The Beatt to grow into a wellness hub, with yoga studios, a meditation space and steam rooms, so stay tuned.