It’s a carrot, only not as you know it: coated in earthy spices, poached whole then roasted and rolled in seeds, the humble root is taken to a new level by chef Troy Payne. Crammed into a beetroot bun and drizzled with tofu chilli mayo and garlic butter, the dish is called “the Good Dog” – but great, brilliant or genius dog would be more apt, really.
This is typical of the wholesome, often plant-based, plates that come out of the kitchen at Sanderson’s, following the ethos #goodfoodgoodmood. There are nods to Middle Eastern flavours (a sumac-laced yoghurt marinade, saffron milk cake, shakshouka pide), but Australian brunch fare is also a big influence (there’s a seed and micro-herb adorned avocado toast; acai and smoothie bowls). House-made kombuchas and iced teas rule on the drinks front.
Luckily the healthy eating ethos doesn’t mean that those with sweet teeth go short, though. The Lucuma Matata, for example, pairs dark chocolate waffles, fresh mango, crunchy pistachio and a rich date syrup with ice cream made from a Peruvian superfood fruit (well, a bit of chocolate boosts everyone’s mood, right?).
The cafe’s interiors are every inch as Instagrammable and globally inspired as its rainbow-hued dishes and latte art: check out the woven ceiling installation and basket lamps, above the honeycomb tiled tables and plant pots, all flooded with natural light.