Rough & Bare

After a bad bout of illness, chef Anthony Milotic directed his newfound passion for wellness into Rough & Bare, a Mona Vale wholefoods cafe.

Rough & Bare’s menu reflects a high-fat, moderate-protein and low-carb diet. Milotic consults with naturopaths to create balanced, nutrient-dense dishes that are free from gluten, refined sugar and vegetable oils.

Standout picks from the menu include porchetta and eggs for breakfast, slow-cooked rolled pork belly and two pasture-range poached eggs served with baby kale, spiced sweet-potato puree, kimchi and crackle crumb. For lunch there’s a spiced-pumpkin salad with quinoa, broccoli, purple cabbage, dulse flakes, black sesame, amaranth popcorn and apple-cider dressing. The provenance of produce is a priority for Milotic: meat on the menu is grass-fed, seafood is wild-caught and fruit and vegetables are organic.

Pablo & Rusty’s organic coffee is served with Demeter biodynamic milk, or almond or coconut milk for non-dairy drinkers (soy is not offered on health grounds). Cold-pressed juice, smoothies, “brothies” – made from the bone broth that Milotic considers integral to his recovery – kefir and kombucha are also available.

Surry Hills studio Giant Design’s brief was to create a space that is fresh and healthy. Taking cues from Scandinavian and industrial design, the result is a light, open space featuring polished concrete floors and plenty of plants.