Tall Timber


The biggest problem I have when I go to Tall Timber is what to order, because there are so many healthy options and they all look and taste as amazing as they sound.  Head Chef Ryan Lording really has it down pat with what I think is one of the best cafe menus in Melbourne.

Whether you feel like being healthy or lashing out, you are spoiled for choice.  Vegetarians are in for a treat too – instead of just one token vegetarian option there are several, all equally as mouth watering as each other.

Ryan says:

We take simple flavours and tweak them to add a bit of spark. It’s good food done with a twist, nothing too extravagant.

Tall Timber_Chef Ryan 2

Tall Timber head chef, Ryan Lording. (Photography by Bec Hudson)

Ryan is always creating new dishes and getting customers excited through his Instagram account – he loves being able to get direct feedback and interact with the people enjoying his food:

The healthy dishes have been a a hit.  I’ve researched what cafes in Australia and overseas are doing and looked at different sorts of produce.  I’d never touched kale before, but now I’ve worked out lots of different things to do with it – it’s a really nice ingredient.

Everything on the menu at Tall Tamber is made in house, and the emphasis is on fresh, locally sourced ingredients.  The communal bench in the courtyard centres around a garden bed filled with herbs and vegetables –  it’s a cracking spot to sit end enjoy breakfast or lunch when the sun is shining.

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House bircher muesili (Photography by Bec Hudson)

Crowd favourites from the breakfast menu include the house bircher muesli; sauteed kale, asparagus and green beans with poached eggs, almonds and feta on quinoa loaf; and salmon gravlax with poached eggs, beetroot relish and feta.

Tall Timber_salmon gravlaxDon’t feel like being healthy?  Don’t sweat it.  This is definitely a place where the ’20’ part of the ’80/20′ rule kicks in. The Timber Benedict, with slow cooked pork shoulder, poached eggs and apple cider hollandaise is on my list of things to try.

The pièce de résistance on the lunch menu is the 16 hour lamb shoulder with Middle Eastern spiced tabbouleh, pomegranate yoghurt, fresh chilli, coriander and lime.  I’m told the cauliflower, broccoli and quinoa salad is also walking out the door.

These dishes are just the tip of the iceberg.  I guarantee you’ll want to keep going back to work your way through the menu.

Oh, and if you want a healthy treat to take home with you, Ryan’s recently added bliss balls to his list of healthy creations.  They’re made of cacao, buckini, coconut oil, medjool dates, almond pistachios and hazelnuts and there’s a choice of four toppings: goji berry and coconut, pistachio, chia seed, and coconut.

To follow Ryan’s latest creations check out his instagram account:  instagram.com/chefryan85

60 Commercial Road, Prahran
03 9676 9333
Mon to Fri 7:00am – 4:30pm
Sat & Sun 7:30am – 4:30pm


Zara is founder and editor of Oh My Goodness. A certified holistic health coach, National Breast Cancer Foundation speaker and Bupa health influencer award finalist, Zara is passionate about making it as easy and fun for people to lead a healthy lifestyle. She's appeared on The Project and Today Show; her recipes have been featured on I Quit Sugar, Sport Luxe, and Show and Tell Online; and she's a regular contributor to Medibank's Be. Magazine and Fairfax health online.


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    • Reply February 17, 2015

      Zara D'Cotta

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