Located directly opposite Black Rock Beach, The Colonel’s Son feels more like a holiday house than a cafe. The bright space is saturated with sun and salty air and the dog-friendly courtyard out the back makes it a popular destination for patrons with pets.

Though the crisp, white interior is simple, the menu is anything but. Owner/chef Ankit Mehra combines the flavours of his childhood in Calcutta with popular Melbourne dishes to create wholesome and inventive meals with a hint of Indian herbs and spices. 

If you’re a smashed avo enthusiast, then the dukkah-crusted eggs with avocado, goats cheese and truffle mushrooms is compulsory. For something different, try the sweet-potato-and-dill croquettes with beetroot, vodka-cured salmon, grilled asparagus and dill hollandaise with a poached egg.  

The Colonel’s Son also offers plenty of gluten-free and vegetarian options. Hungry children will be kept at bay thanks to the kids’ menu that features ham-and-cheese toasties and homemade chicken nuggets with chips.

Dinner service takes place on Thursday, Friday and Saturday nights and comes with a reliable drinks list. The stunning seaside view upstairs makes it an ideal function space for 20 to 30 people.

And if you’re wondering about the name, The Colonel’s Son refers to Mehra’s father, who served in the Indian Army. 

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Updated: September 2nd, 2016

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