Tim Martin, a former head chef at The European, sees Harvest as the kind of place locals can stop off for a coffee in the morning or a drink at night, a boozy weekend brunch or a one-, two- or six-course dinner.
The decor is simple and modern, with finished concrete floors, a cedar-and-stone bar and colourful artworks on the walls.
Breakfast dishes include classics such as French toast with oat and almond crumble; nut and cranberry granola; and as-you-like-it egg regulars with add-ons including [Meatsmith] (https://www.broadsheet.com.au/melbourne/shops/meatsmith) bacon and sausages. Other options include a smoked-salmon omelette with spinach, or brown-butter hollandaise eggs Benedict. After 10am, breakfast cocktails are served.
Lunch options include cheeses and charcuterie aged on-site served with Martin’s own pickled vegetables (he also makes his own butter), fancy toasties (the simplest option uses four cheeses and truffle), artichoke heart braised with peas and morels, and a white fish and mussels spaghettini.
At dinner you’ll find a number of steaks, and the oxtail ragu and bone marrow pasta is a home run, served with cecamariti prepared from a sourdough starter Martin’s been carrying around for 15 years. The versatile wine list emphasises small producers.