Crabapple Kitchen’s crisp white facade, offset by cheerful awnings, welcomes passing foot traffic while the tempting array of baked sweet treats entices diners.
Pleasingly, this cheery all-day eatery offers much more than sweets and coffee, tempting as they are. Owner Greg Feck founded Crabapple Kitchen with the intent of using Victorian produce of the highest quality to create a menu influenced by his world-wide adventures.
Before working at Richmond Hill Cafe & Larder as executive head chef for six years, Feck was sous chef for the likes of Jamie Oliver and Ben O’Donoghue. He's done a lot of globetrotting between – his travel photographs are proudly framed and displayed at Crabapple Kitchen. The menu is extensive and considered, with breakfast, lunch and sharing items on offer. Some items are accompanied by a few sentences detailing the inspiration behind the dish, such as the baked eggs, which cites Jalandhar City, India as its muse.
The space is bustling but efficient, with staff expertly seating patrons, filling water glasses and clearing plates. Carpeted floors, which add a touch of homeliness, come together with the fireplace, exposed red brick walls and the industrial pendant lighting, to offer a lovely hideaway for those seeking respite from Glenferrie Road.