Melbourne is spoilt for choice when it comes to great food. Many restaurants are now making a conscious effort to adopt a more sustainable approach, from the sourcing of local produce to waste minimisation and fair trade practices. Here are Melbourne’s top six sustainable eateries:
South of Johnston
So much more than a café, South of Johnston is a community hub that believes wholeheartedly in sustainability. Local residents are encouraged to pick fruit as they pass through the urban orchard and the seasonal menu is crafted to support local suppliers. In 2015, Sojo installed 40 solar panels which generate 60% of the café’s electricity. The café also serves delicious brunch options, free trade coffee, and dogs are welcome.
Located on Bourke Street, Kinfolk is a social enterprise that serves up Small Batch coffee and generous helpings of social inclusion. The seasonal menu champions locally grown, organic, biodynamic, and fair-trade products. 100% of profits are redistributed to charities with more than $200,000 donated to date.
Attica is a fine-dining experience like no other where diners are challenged gastronomically and there is no need to stand on occasion. The evocative and sustainably sourced menu embraces often overlooked native Australian ingredients. On the menu you’ll find dishes including Emu Liver Bagel, Saltwater Croc Ribs, and Black Ant Lamington.
Translating to green table, Mesa Verde is a Mexican-inspired cantina with a green conscience. Not only does the cocktail bar boast one of Australia’s largest collections of tequila and mezcal, but they’re also home to Melbourne’s only rooftop worm farm. Their sustainable approach to waste management allows them to grow herbs and vegetables onsite ensuring the menu is always fresh.
Blurring the lines between café and restaurant, Higher Ground is an innovative venue where sustainability and interior aesthetics’ coexist. Open for breakfast, lunch and dinner, Executive Chef Paul Bongiovanni’s menu features locally grown produce designed to surprise and delight. In addition to the impressive menu, Higher Ground is also home to the largest worm farm in Melbourne’s CBD.
Pope Joan has recently been resurrected on Collins Street after the beloved café closed its doors in Brunswick East last year. Just like the original, there’s a strong emphasis on Chef Matt Wilkinson’s paddock to plate philosophy. The all-day menu has kept old favourites like the signature Cornish roll stuffed with Milawa chicken and jalapenos. While the the locals still flock for the famed Reuben, stacked with beef pastrami, horseradish mayo, smoked mozzarella and sauerkraut.
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