SMÄK Food House
SMÄK (pronounced “smark”, and translated from the Norwegian word for “taste”) is a health-conscious cafe that arrived in 2016.
Fissenden is a former triathlete. Together with head chef Florian Moar and food consultant Yenni Gunawan (ex-Rockpool), he makes sure the menu is nutritious.
For breakfast, there’s an egg-white and “cauliflower rice” (finely chopped cauliflower) omelette, topped with tomatoes, sprouts and avocado, and served with house-baked, gluten-free nut bread. There are buckwheat macha crepes, with berry ricotta, lime-coconut sorbet and lemon curd.
For lunch and dinner there’s a salad section and a protein section on the menu, so you can mix and match. Salad options include roasted pumpkin with eggplant, red rice and yoghurt dressing, and orange-poached beetroot with thyme carrots and an avocado dressing. The protein section, much of which has been cooked sous-vide (in a temperature-controlled water bath), lists coffee-rubbed scotch fillet; juniper berry-braised lamb; and hickory-smoked salmon.
The space, which commits firmly to the minimalist trinity of polished concrete, blond wood and greenery, was designed by Studio Ole. Fissenden, who also used to be a carpenter, helped with the build.