The Crux & Co’s South Melbourne location has welcomed a new head chef and menu.
After opening their South Melbourne and Little Collins Street stores, owner Kevin Li (Lights in the Attic and 3Lives), and general manager James Julian (Two Birds One Stone, Addict Food & Coffee, Chingon) along with newly appointed head chef, Ryo Northfield, are changing the offering at the 110 seat café and patisserie.
Northfield, who hails from Kagawa, Japan, attended culinary institute, Tsuji Cookery School in Osaka, before working as commis chef at Iron Chef Hiroyuki Sakai’s restaurant, La Rochelle Osaka. Northfield was promoted to senior sous chef and later took over Sakai’s other venue as head chef.
Moving to Australia in 2006, Northfield has worked at Sydney’s one-hatted restaurants Azuma and Gallileo and until recently was the executive chef at Melbourne’s Duck Duck Goose.
“We believe Ryo’s unique skill set and understanding of quality and creativity learnt from some of the worlds leading venues and chefs, will turn the Melbourne brunch scene on its head,” said general manager, Julian.
Customers can look forward to new menu items including a mouth watering maple toasted house made granola with vanilla coconut yoghurt, strawberry snow, balsamic and dehydrated mandarin and the Mont Blanc & matcha pancakes with Mont Blanc chestnut cream, caramel popcorn, yuzu culies, citrus ganache and fresh berries.
New lunch options include the smoked duck salad with black sesame, roasted sweet potato, avocado, kaiteki eco kale, broccoli, quinoa and seeds and the ahi poke bowl with freshly diced tuna, yuzu ponzu, wasabi mayo, pickled red cabbage, carrot, avocado and vegetables.
Staying on the menu is The Crux egg basket with scotch quail egg, arancini and falafel served on house made potato rosti next with mixed bean and chilli concasse. The half bagel, half croissant concoction, the ‘crogel’, will also remain with flavours including blueberry, apple crumble and bacon and egg.
Complimenting their new menu, The Crux team have collaborated with Five Senses Coffee to create their own specialised Crux blend for customers. With a strong team behind them, Julian and their barista’s have created a smooth and sweet blend that is perfect whichever way your caffeine hit desires.
The new menu is only available at teh South Melbourne location, not The Crux & Co Patisserie on Little Collins Street, which serves cakes, sweets and small bites to eat.
