Nine Yards is by co-owners Steve Rowley and Matt Vero (Left Field, Plain Sailing, Port of Call, Tall Timber, Coin Laundry and Touchwood); Kerrie Townley (Left Field, Plain Sailing, Port of Call); Kenny Oliver (Port of Call); and Lydia Hean, former head chef at Plain Sailing.
It’s a pretty space on leafy Dorcas Street. Head through the main door of the heritage-fronted former stables though and find a space full of the colours and textures of the Australian landscape.
The interior sports terracotta-pink columns and floor-to-ceiling eucalyptus-green cabinets. Large windows let natural light into the 140-seat space, and you’ll find native flora all over the room.
The menu has two distinct styles: one indulges the sweet tooth, and the other creates nourishing, healthy meals. Both are highlighted in the breakfast board. On one side there’s quinoa toast topped with Vegemite, avocado, feta and a poached egg, and on the other is a bowl of muesli with yoghurt panna cotta, a handful of berries, some honey labneh and strawberry gum syrup.
An Aussie take on French toast comes with Milo mascarpone, an Anzac biscuit crumble, fresh banana and torched marshmallows. Kakadu plum makes an appearance in both the kombucha-soaked Bircher and the smoothie bowl. And pepper-berry salt shows up in a dish of Northern Territory barramundi with green caper aioli and sweet potato, and alongside the fried chicken brioche burger. There’s even damper, served with butter and bush honey.