Just a stone’s throw from Bondi’s surf, Mr. Monochrome manages to stand out in an already brunch-dense area.
“Monochrome for me is a lifestyle: it’s clean, neat and simple – that’s what I wanted to share with people. Simple is relaxing,” says owner Patrick Peng. The cafe looks like you’d imagine: white marble and black tabletops, but the menu is not so straightforward.
All of the eggs on Peng’s menu 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. “They are perfect for customers looking to wander down to the beach with their food. They can eat and drink with one hand – I wanted to make that easy for them,” Peng says.
Customers can choose between five flavours of house soda for their drink (yuzu, grapefruit, cherry, lemon or orange). Meal options include mushroom arancini; truffle chips with maple syrup and bacon dust; fish and chips, and minute steak with smoked onion, chips and jus.
With this same beach crowd in mind, Peng’s 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.
Shop 3/152 Campbell Parade, Bondi Beach
(02) 8960 5466