The French snack, tartine, is an open sandwich with either sweet or savoury toppings.
This cafe is a partnership between chef Anthony Telford, a fine-dining veteran, and his partner Amy Kirchhoff, who’s done the interior. Almost everything has either been salvaged or restored from the roadside or someone’s yard. It’s a comforting jumble that looks somewhere between a furniture catalogue and a beatnik garage sale.
The food is similarly casual, with both Telford’s experience and fatigue with fine dining equally visible. Each tartine comes slickly presented on Brasserie bread cut into six pieces, with Haverick’s meat and organic produce. Telford and Kirchhoff are particularly proud of a salty and textural mix of shredded beef, chives, cloud-like grated gruyere and crispy fried onions.
Tartines are joined on the menu by jaffles with combinations such as gruyere, pulled pork or an entire lasagne.
Melburnian coffee label, Grinders, is providing the beans in a single-origin blend. The earthy and aromatic blend is best when mixed with condensed milk in the cafe’s Vietnamese- and Spanish-style coffees.