The Kettle Black in South Melbourne opened yesterday – on my husband’s birthday. So seeing it as an omen, we both whipped out with our youngest in tow for a super late lunch / early dinner (what we fondly term “luner”). Created by the team from Top Paddock, The Kettle Black needn’t worry about comparisons. Old is intertwined with new with its unique composition of century-old Victorian terrace house abutting brand new, edgy, inner-city apartment block. The interiors do not disappoint. The Kettle Black is flooded with natural light. The ceilings are high, the tables are set spaciously apart, and the live floral arrangements, unique tap water station, and tranquil colour scheme can’t help but make you feel comfortable and relaxed. And don’t get me started on the service staff. Headed by co-owner, Nathan Toleman, they’re an absolute class act.
The menu, cultivated by Top Paddock chef, Jesse McTavish, focuses on locally sourced produce featuring unique dishes with technical flare. Some of their suppliers include: 5 Senses Coffee, Flinders Island Meats, King Island Seafood & Kelp, Barham Avocados, Siclunas Fruit & Vegetable & Burnham Bakery. The Kettle Black also make their own compost which they use to grow their own herbs and flowers.
Time to see some food? Sure thing…
Cappuccino ($4) 
Mocha ($4)
Really decent coffees that didn’t disappoint.
Benedict style eggs with free range pork shoulder & aerated hollandaise ($17) 
This didn’t look that great but the eggs were perfectly poached and the sauce was divine. The pork shoulder was a teeny bit tough if I’m to nitpick but the combination went together so nicely. I confess to sprinkling a little extra salt on top – but I really do like my food well seasoned – after all, it helps with my low blood pressure!
King Island crayfish in an ash roll with native coastal spinach, lime & yuzu mayonnaise ($21) 
There are two shots of this because it was really that good. The crayfish was perfectly poached, it was divinely pretty, and oh my.. the mayonnaise pulled it together perfectly. All you could taste was sweet, succulent crayfish. Amazing.
Robbins Island Wagyu skirt steak with house-made mustard, seasonal fruit relish & leaves on The Kettle Black bun ($23) 
This gave the crayfish roll a run for its money – that’s for sure. The Wagyu was so tender, the relish was incredible and the squid ink bun made it a Kettle Black icon in its own right.
Something that Top Paddock lovers will be extremely happy about is that they’re serving the exact same hotcake dish that everyone has fallen in love with…
We tried to order it – but alas.. the kitchen had closed!
All in all – a fantastic cafe with unique design and great ambience. But more importantly, The Kettle Black has brilliant staff with top notch food. Seriously.. what more can you ask for? We’ll definitely be back..!!
THE KETTLE BLACK
50 Albert Road
South Melbourne VIC 3205
03 9088 0721
de-brief me 