In Short: A little bit of Melbourne’s top quality café fare in Flinders’ rolling seaside pastures. Georgie Bass Café & Cookery accomplishes outstanding coffee and locally sourced seasonal dishes that offer originality and flare.
We’ve been spending a lot more time in Melbourne, and part of the true Victorian experience is to venture into the mosaic of regional landscapes that make this part of Australia so engaging. Finding ourselves cruising one of our favourite backdrops, the Mornington Peninsula, we roll into the quaint, yet eclectic village of Flinders. Lined with a surprising array of boutique shops, this little oasis of country-style sophistication now harbours a gem for the café crowd, the recently launched Georgie Bass Café & Cookery.
Priding itself on valued partnerships with local growers and seasonal produce, Georgie Bass has cultivated a menu that showcases the food basket of the Mornington Peninsula. Investing in growing that awareness of the richness of this region, Georgie Bass also runs a vibrant cookery experience that further fosters that appreciation.
We settle into the bright and fresh Georgie Bass interior space and order up a big mug of the good stuff. The cappuccino is not only smooth and silky, but has a natural sweetness that highlights the inherent chocolate notes of this bean. Without a hint bitterness in the cup, the extra big mug is easily emptied.
Selecting from the other end of Georgie Bass’ beverage bounty, the Spiced Wet Chai Latte has a nice bright spice that elevates it above your average café offering. There’s the right balance of comforting creaminess and clean tea taste. The sweetness is on point which makes this chai the ideal cup for those getting into chai.
The Pickled Beetroot & Salmon on a bed of fluffy creamed eggs is a melange of diverse yet complimentary flavours and textures. The delightfully unique and complex beetroot has an almost liqueur character and shines with notes of star anise. The creamy acidity of the goat’s curd brings the eggs and salmon to life with the whole ensemble working harmoniously. The touch of rye crumble and rosemary burnt butter tops it all off with a crunch and pop that points to the innovation behind the plate.
A Raw Corn Salad with fresh herbs, chilli, olive oil and lime juice is usually served on a stack of belgian waffles, but this time we tried it with sourdough. Freshness and bright flavours are evident as the dish arrives with aromas of citrus, herbs, and spice. The juicy corn kernels burst in the mouth with an explosion of farm-fresh earthy notes mingled with the carefully chosen “Mex” influences of the chilli and lime. With the steamy days of summer quickly approaching, this is a perfect plate that satisfies without being heavy.
Bringing the well-honed talents of Melbourne’s café culture to the Peninsula, Georgie Bass Café & Cookery is a reassuring sign that quality, crafted food and an innovative approach is a winning combination that is rewarded well beyond the CBD.