Eco entrepreneur and sustainable design champion Joost Bakker has stepped up his quest towards a world without waste with the opening of Brothl, the reincarnation of his CBD cafe Silo.
The menu centres on broths made from bones, fruit and vegetable waste rescued from some of Melbourne’s finest restaurants (Rockpool, Attica and The European, to name a few) to produce the most nutrient dense food offering in town.
“Forty to fifty per cent of what is considered organic waste in Australia can and should be consumed as nutrient rich food,” says Bakker.
“Our methods are old school and ingredients are sourced without compromise. Primitive, nutrient dense food and making the most out of every little thing.”
Everything on the menu is made onsite from scratch. Everything you see inside is recycled and recyclable materials. And all food scraps and paper napkins go into an onsite food waste dehydrator to be made into fertiliser which is delivered back to farmers, in a process called ‘closing the loop’.
There are five nutritious broths to choose from, all of which are made using rainwater from Bakker’s Monbulk property: breakfast broth (made from fruit skins, cores and seeds), 8 hour vegetable broth, 12 hour fish broth, 24 hour chicken broth and 48 hour bone broth (made from grass fed cattle).
If you want to beef up your broth there’s a range of add ons including mussels, bacon, noodles, kim chi, fermented brown rice, egg, and greens and weeds. Whatever you choose, make sure you leave room for the house made bread and butter that is served on the side.
If slurping is not your thing you ought to try the felafels and sour cream, and sweet tooths mustn’t walk away without a Citizen Cacao raw chocolate treat.
In a time where we are all in need of nourishment perhaps a Brothl in every town is not such a bad idea after all.
123 Hardware Street, Melbourne
03 9600 0588
Mon to Sat 10:00am – 10:00pm