Mr and Mrs Anderson Opens in Hawthorn East

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Perched among the greenery of Tooronga Road, Hawthorn East, Mr and Mrs Anderson is a bright little café with a cosy feel for those long leisurely brunches with mates.

Owners Roulla Saisanas and James Limneos (formerly of Black Squirell) wanted to build a community local spot for perfect coffee and food defined by a sustainable “paddock to plate” philosophy, as much of the produce used in the café as possible is grown on their Gippsland farm.

Danish-trained Executive Chef Lasse Povlsen is a product of Copenhagen’s Michelin restaurant scene and former chef at some of Melbourne’s most prestigious establishments, including Cutler&Co, Cumulus and Three Bags Full.

Povlsen brings his breadth of experience and influences to the menu, which is focused on locally sourced, seasonal produce, from healthy options to more indulgent offerings. There’s caramelised brioche with crystallised white chocolate, chocolate matcha truffle, raspberry coulis, sorbet, fresh berries and candied walnuts for sweet tooths; or for something lighter and savoury, there’s the smoked salmon, confit mushrooms, farm-harvested vegetables and leaves, crushed peas, parmesan and walnut pesto and a poached egg.

Another promising dish is the soft shell crab burger on a brioche bun with fennel/cabbage kimchi, miso mayo and shrimp crackers.

Coffee is by Hawthorn locals Axil Coffee Roasters and pastries and baked goods by the venerable Woodfrog and Penny for Pound.

With “paddock to plate” at the forefront of everything they do, Mr and Mrs Anderson is all about fresh, home grown produce, making things from scratch as much as possible (including their brioche, jams and confit habanero oil), and producing a European-flavoured menu that evolves with the seasons. More than just a cute new local, Mr and Mrs Anderson promise to be a culinary destination.

Mr And Mrs Anderson
398 Tooronga Road
Hawthorn East
facebook.com/mrandmrsandersoncafe/

 

Lauren Bruce

Lauren started her writing career as a communications adviser before she realised she couldn’t ignore her passion for food and the arts any longer. She gave up the world of state politics to concentrate on freelance writing and styling. She has since contributed to Spook, Paper Sea and Junkee and is a regular contributor to GRAM Magazine.