RE­VIEW

Lake­side venue Green­fields Al­bert Park.

Sunday Herald Sun - Stellar - - Contents -

GREEN­FIELDS AL­BERT PARK: RE­VIEWED BY MEGAN MILLER

MEL­BOURNE’S hottest new slashie isn’t the lat­est “it” girl, model, ac­tress, DJ. No, it’s the cafe, func­tion space, yoga cen­tre, doggy hang­out Green­fields, perched on the golf course over­look­ing pic­turesque Al­bert Park Lake.

This is a se­ri­ously sexy look­ing venue, evok­ing an up­scale coastal vibe with wicker fur­ni­ture, sun-drenched in­te­ri­ors and a ter­race area primed to see and be seen.

Decked out by de­signer Alex Zabot­toBent­ley, it’s owned by a col­lec­tive of event and hos­pi­tal­ity types in­clud­ing DJ and bar tsar Si­mon Digby.

There is cafe space for 70 in­side and 50 out, but the abil­ity to turn party palace for 500 cock­tail-style. Open­ing times for the cafe can fluc­tu­ate due to func­tions, so best to check first.

Health and well­ness in­forms the menu de­signed by Nick Korceba (ex-maha), but luck­ily taste does too.

The tomato salad bows to sim­ple plea­sures with heirloom fruit tan­gled with goat’s curd, bal­samic and leaves, while sar­dines on toast get the luxe treat­ment served with crisp pro­sciutto and a tomato and lime salsa. Mil­let por­ridge in co­conut wa­ter is topped with dragon fruit and al­mond brit­tle.

There is an ar­ray of smooth­ies, juices and or­ganic drinks, with cof­fee pro­vided by St Ali.

There’s a fan­tas­tic lit­tle kids’ menu too, as well as pic­nic bas­kets with French bub­bles and ar­ti­san choco­late. For fur ba­bies, check out the dog menu with pup­pu­ci­nos and bone broth.

Rose-gold cut­lery and beau­ti­ful plates add to the In­sta­grammable aes­thet­ics here. Ser­vice can be chaotic, but it gets there even­tu­ally.

Whether it’s brunch in your ac­tivewear af­ter a lap of the lake, a Sun­day ses­sion with mates or a date, Green­fields Al­bert Park is your post­card-pretty pit-stop.

From top: heirloom tomato salad with goat’s curd, the lux­u­ri­ous in­te­rior, and mil­let por­ridge with dragon fruit and al­mond brit­tle.

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