Inspired by his business partner Jacob Burke’s Palaeolithic diet-driven weight loss and the "funky, healthy" cafes of Hollywood, Tom Davidson created Patch Cafe, Melbourne.
Despite the seemingly restrictive premise of the hunter-gatherer diet – that only natural products grown in the earth and undeveloped by humans can be consumed – eating at Patch is nothing like hard work. The smart, high-ceilinged interior combines modern-day industrial with a faint nod to ‘60s Scandinavia. Its centrepiece is a long service area and open kitchen: a blur of multi-tasking chefs and sizzling pans that Davidson says highlights Patch’s ethos of natural food.
Food is locally sourced, and, on the whole, excellent. The all-day menu (changing seasonally) has a modern-Asian influence, ranging from accessible breakfast numbers (chili eggs with bacon, avocado and “paleo toast”; banana and almond hotcakes with lemon yoghurt), to mains (chargrilled Wagyu and sweet potato, pork belly; daikon tuna rolls) that are enhanced when paired with an organic wine or craft beer.
For the adventurous there’s the Gulyásleves, a rousing Hungarian beef soup or the Spanner Crab omelette. The house-made Bircher muesli, with activated almonds and chia seeds, will keep Pete Evans and his ilk happy. Coffee, meanwhile, comes from Niccolo coffee roasters and is served in classic ‘50s-era cups.
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