Raw wholefoods and big fat burgers have made an unusual alliance with the opening of Fare, the newest addition to Collingwood’s five-storey venue, Easey’s.
A week after opening in a frenzy of fast food, free-flowing soft drink and Frosties-coated fried chicken, Easey’s became home to Fare. It’s a small cafe offering a raw, vegan and entirely gluten-free menu that can be ordered throughout the venue.
Despite the obvious contrast between the two kitchens, it made perfect sense for owners Jimmy Hurlston and Jeremy Gaschk to include Fare in the Easey’s family. Gaschk, who has been vegetarian for 10 years, describes Fare as the Yin to Easey’s Yang, saying the addition of a wholefoods kitchen was all about offering people alternatives. “People are so often pigeonholed when they go to a venue. We just don’t want to limit people in that way,” says Gaschk. “We’ve all got different ideas about how and what we should eat, but we’re all still friends who just want to share a meal together.”
Along with Fare’s creative director Jamie Louise Stevenson, Gaschk has created a wholesome wonder team, bringing Joost Bakker and Matt Stone on board, who he previously worked with at the now closed Brothl.
Despite its graffiti-bombed walls (a feature throughout the building), Fare has a completely different atmosphere to the rest of the venue. Golden maple trees from Joost’s farm in the Dandenongs hang from the ceiling, old basketball courts have been transformed into tables and concrete train sleepers act as benches.
Offering “rich and nutritiously dense” food, the breakfast and lunch menu covers all things raw, vegan and gluten-free. Orange blossom chia parfait with salted caramel and Staple Store tea is just as pretty as it sounds. A raw-carrot-pulp bagel (yes, it can be done) will have different fillings based on produce availability. The entire menu will change weekly depending what the team can acquire locally, which is an important part of Fare’s food ethos. “It’s important to know what we’re putting into our bodies and being aware of the environment while we do that,” says Gooch.
Things heat up at nights, with Matt Stone creating a cooked dinner menu, with dishes such as risotto with foraged pine mushrooms, soups and an ancient-grain salad dotted with almonds and apricots. There’s also an impressive selection of sweets, such as the raw snickers cake, which means there’s no reason to be jealous of your fried chicken-eating friends.
48 Easey Street, Collingwood
(03) 9079 5942
Mon & Tue 5pm–9pm
Wed to Sun 11am–9pm