This summery new local comes complete with a giant ice cream container.
Welcome to the neighbourhood, Pt. Chev Beach Café. At the park end of Point Chevalier Road you'll find this newly revamped eatery, which has undergone a total overhaul in terms of menu, interior, vibe, the lot. We went during lunch peak hour, and although seemingly completely full we were asked if we'd prefer an indoor or outdoor table and were seated straight away. We chose to be inside as the rays were beating down in the palm tree-lined courtyard, although inside was almost as baking. Nevertheless, the dark wood, concrete and moss green interior exuded feelings of cool, and the friendly waitstaff were quick to take our orders.
Drinks-wise, the coffee is excellent. It's brewed by Bean Belt Coffee Co. — keep an eye out for it. We tried two of the three fresh juices on offer: The Zinger, which consists of carrot, apple, orange and ginger, and The Sunrise, with orange, beetroot, carrot and lemon. And while they tasted pretty similar, they both hit the spot. The iced coffee and iced chocolates passed by and looked awesomely indulgent.
As a big avo fan I couldn't go past the smashed avocado with lemon ricotta, market tomatoes, red pepper and almond salsa on toasted sourdough ($17). Although light on the lemon ricotta and the salsa, it was a tasty lunch, and left me with room for ice cream afterwards...we'll get to that later. The open ploughman's steak sandwich ($23) was a hit with the boy; the highlight being the house-made sour cream and onion crisps. The shaved fennel and apple salad with candied pecans, cranberry and shaved parmesan mayo ($16) was fresh and crunchy and full of bitey parmesan, although the side of haloumi at $6 should have been twice the portion.
What we didn't try, but will go back for, was the buttermilk chicken burger and the filo tomato tart with haloumi, avocado, basil and a mint and walnut dressing — there was serious food envy when that was placed on a neighbouring table.
Perhaps the best bit about Pt. Chev Beach Cafe? The bespoke black container in the courtyard, from which every Kapati ice cream flavour under the sun is hand-rolled and served in waffle cones or cups. As if this spot, complete with palm trees and a sea view, isn't summery enough, the Kapati pitstop is the icing on the cake.
Published on February 02, 2017 by Maddy Shieff