Matcha Mylk Bar
“There are some seriously good instagram opps inside the doors at St Kilda’s Matcha Milk Bar”
Melbourne’s first Matcha café, Matcha Mylk Bar (click here) has just opened up in St Kilda. Not only has this 100% plant based café taken the foodie scene by storm but also social media, having already amassed a cult following of over 35k in only a few weeks.
From the very inventive menu that’s filled with; longevity bowls, apple pie & carrot cake lattes and green burgers with purple potato chips, to the Hollywood celebrities & some abstract neon lights and get ready for some of the most exciting, health benefiting, sustainable, plant based dishes we’ve ever grazed upon.
Red brick flooring, geometrics shapes, splashes of greenery and an overhead garden cage, brings an energy to this industrial space that is fun and laid back. Quirky puns flood the café; from the smoothie menu (I’ll have one WIZ KALE LEAFA to go, thanks) to the quotes in the bathroom and even on their water bottles. You will find yourself being entertained throughout a café that is high on humour and one that doesn’t take itself too seriously.
When we arrived we were treated to a full ‘THANKS A LATTE’ tasting plater see below, we tried all eight, yes eight different flavours including turmeric, cacao, beetroot, mushroom, chai, apple pie, carrot cake & of course matcha. My favourites being the apple pie and carrot cake we were also given a full run-down of all the health benefits of each one thanks to owner Nic Davidson.
What we ate:
HEIRLOOM TOMOATOES – fresh avocado, almond fetta, basil & kale pesto, crispy kale, toast + poached vegan egg™
SARDINIA, ITALY – pumpkin gnocchi, eggplant bolognese, spinach, beans, green-molata
BLACK BEAN & QUINOA BURGER – charcoal bun, black fermented garlic, caramelised onion, purple potatoes
WHEN KHALESI WEARS LYCRA – dragon fruit, mango, passionfruit, almond mylk, almond butter, macadamia nuts
ALMOND BUTTER BING, BUTTER BOOM – natural almond butter, banana, raw cacao, dates, almond mylk, vegan protein, almond flakes
The standout dish for me was the SARDINA ITALY, the gnocchi was soft but had a bite to it, and the meatballs* made completely from eggplant were absolutely unreal and the added ‘green-molata’ added a great crunch factor.
*The meatballs in particular were extremely surprising, the texture and taste was nearly identical to the traditional pork and veal mix, which even the most seasoned carnivore would struggle to separate the two.
One of the most sought after items on the menu is the vegan ‘egg’ which came out with the HEIRLOOM TOMATOES . Chef Timm’s spent several months perfecting this recipe as it is very unique that Matcha Mylkbar even patented the recipe/creation. Making the eggs is a day long process, what literally take hours upon hours to make for a product that is is eaten in seconds. What’s most fascinating is that the vegan eggs have the exact same nutritional value as a normal egg. The texture has also been very closely replicated that one would think they were eating the real thing, the only difference is the vegan eggs have a slightly sweet taste to them thanks to the ‘yolk’ which is a mix of sweet potato, coconut milk and linseed protein, while the whites are made from agar, coconut and almond milk.
Matcha Mylk Bar is a vegan café not just for vegans. Its’ quirky, playful and extremely photographic meals are not only wholesome and delicious but you almost instantly feel a little happier and healthier in supporting the cause for a ‘less meat-heavy diet’.
Matcha Mylk Bar
72 Acland Street
St Kilda VIC 3182
(03) 9534 1111