If you’re a vegan in Melbourne and you fancy the idea of expanding your weekend brunch repertoire beyond the staple “avo on toast”, Matcha Mylkbar is the answer to your prayers.
The dynamic duo behind Matcha Maiden green tea powder, Sarah Holloway and Nic Davison, have joined forces with hospitality gurus Mark and Attil Filippelli (the brothers behind Il Fornaio and Brighton Schoolhouse) to deliver Melbourne’s latest plant-based cafe offering.
Located in iconic Acland Street, St. Kilda (opposite Luna Park), Matcha Mylkbar’s menu boasts everything from matcha lattes and breakfast bowls to vegan eggs. Yep, you heard correct. With a little bit of creative genius, the team behind Matcha Mylkbar have come up with a plant-based alternative to the humble googie egg that promises the same nutritional value. A combination of agar agar, coconut and sweet potato delivers a convincing alternative.
Matcha Mylkbar hopes to redefine vegan dining by creating dishes that satisfy both vegans and non-vegans alike, says Sarah:
We have crafted a menu and designed a venue that you wouldn’t even know was vegan at first glance. We figured if people eat plant-based food at least one more time per week, that’s still generating change.
Both Sarah and Nic were inspired by the concept of Blue Zones, demographic or geographic areas of the world where people live measurably longer lives due to predominantly plant-based diets. The menu offers five deliciously different “Longevity Bowls” inspired by five of these areas.
So what are you waiting for? Get thee to Matcha Mylkbar! And whatever you order, make sure to get an extra side of the eggplant balls, they are out of this world.
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