A striking burnt-red exterior and royal-blue umbrellas will grab your attention at Time & Place, a new all-day diner in Bentleigh East. Inside, the former dry cleaner is fairly stripped-back, with white walls, Scandinavian-style timber chairs, and a long sky-blue bar down the middle, and out back there’s a bright and airy courtyard.

Time & Place is by Leor Haimes, who sold his other business District Brewer in March, and business partner Elliott Koren, with Elliott’s brother Alex (formerly Korean barbeque spot Kong) in the kitchen.

The Mediterranean-leaning offering includes an inventive waffle made of falafel served with tahini yoghurt, avocado, pickled red cabbage, a fried egg and a dollop of spicy, fragrant homemade zhug, a Yemeni condiment made with chilli, garlic, fresh herbs, cumin, cardamom, caraway and other spices. Alex’s vegan take on Bircher is coconut-milk-soaked oats; macerated, dried and fresh berries; and purple basil.

“We really want to push homemade food,” says Elliott, who met Haimes in high school.

“We wanted to have a menu that would translate into our retail section,” adds Haimes, pointing to shelves of house-made provedore items such as pickled vegetables, chilli jams, spice mixes and granola. Dips, roast meats, pork belly and smoked salmon are also offered.

Fish appears in many forms on the menu. The salmon rillette on rye is inspired by fish on toast, a breakfast made by Koren’s Russian parents. It’s a textural, zesty, peppery mix of confit, smoked and cured salmon with chipotle, served on rye bread with pickled onion, shaved fennel, a soft-boiled egg and half a lime.

There are colourful ready-made salads and sandwiches on display and a couple of whole cakes, muffins and vegan desserts. Coffee is by Clark Street.

Upgrade to a boozy brunch with an Aperol spritz or a Bloody Mary, or you can go for a limited selection of Aussie wine and beer, including drops from The Lake House in WA, or Wolf of the Willows in Melbourne.

Time & Place
929 Centre Road, Bentleigh East

Mon to Fri 6.30am–4pm
Sat & Sun 7am–4pm


This article first appeared on Broadsheet on April 15, 2019. Menu items may have changed since publication.