This bustling Irving Street eatery and its Collingwood sibling are both known for their traditional Ethiopan dinners. The Footscray outpost, however, is also immensely popular as a breakfast spot, knocking out steaming plates of silts (an Ethiopian version of scrambled eggs) and ful — a spiced broadbean stew served with sliced hard-boiled eggs, green peppers and crusty bread for mopping it all up. Both these dishes use a traditional Ethiopian-sourced berbere spice mix as a base, made up of 25 different spices, many of which are endemic to the region.
Coffee lovers will rejoice at the availability of hand-roasted Ethiopian organic rainforest coffee, which takes a few moments to make but is a spectacle worth beholding.
Beyond breakfast, diners flock for the extended menu of vegan, vegetarian and meat-based dishes served throughout the day, all paired with the classic injera flatbread that traditionally serves as a replacement for cutlery.