To Patrick Peng, monochrome is a lifestyle – clean, neat and simple. He believes simple is relaxing. His cafe looks just like you’d imagine: white marble and black tabletops, but the menu is not so straightforward.
All of the eggs are carefully sous vide at either 75 degrees for 15 minutes or 63 degrees for 45 minutes. When they arrive, they look like they might be undercooked but are shockingly rich and creamy. Truffle scrambled eggs are served with dehydrated truss tomatoes, pickled avocado and bacon dust, and poached eggs top a deep-fried vegetable fritter with soy-marinated abalone and shitake mushrooms. They also come served on their own with toast.
Peng sources coffee and tea from Melbourne’s Zest coffee roaster and also offers cold brew and V60. The cold brew comes served on a wooden board with a short glass of soda water, a thimbleful of milk and a handful of blueberries to bring out the coffee’s sweetness.
The drinks menu also includes a selection of fresh fruit sodas that are made from house syrups. These syrups are at the heart of Mr. Monochrome’s take-away menu. Peng has sourced plastic takeaway cups that have small bowls for lids, so you can eat and drink with one hand.
With this same beach crowd in mind, the cafe includes a long counter at the front of the shop with an abundance of electrical outlets for beach goers who have run out of charge.