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 direct from Brunswick’s Code Black and is served in classic ‘50s-era cups.