Food and Drink
Posted by Alexandra Spangaro
25. Jun, 2012
St Kilda’s history is scored by rock and roll, from dirty nights at The Crystal Ballroom to sunset beers at The Espy. Now Hide + Cheek brings a little bit of its own rock spirit to the suburb.
Hide + Cheek was orginally the name of co-owners Larissa and Heidi’s acoustic guitar duo. These days, Larissa is in the kitchen while Heidi runs the floor of their three week old café.
Settled on the corner of Inkerman and Market Street, the café is bright and friendly (just like the staff) and serves food produced from seasonal and organic ingredients wherever possible.
We ordered the Edith Piaf ($12), a French fruit toast with grilled banana, cinnamon sugar and cream, which when all combined melted like magic in your mouth. Next up The Glorious Standards ($8), Bacchus Marsh eggs, scrambled, on toast, with three ‘Backing Singers’ ($4 each) of Haloumi, roasted tomato and bacon. While there was only one piece of toast, the portion was a good size and the eggs were generously creamy and fluffy.
The lunch fridge displays a revolving selection of fresh made salads and cakes, while coffee is made from the award winning organic Melba coffee beans.
With a liquor license coming soon, Hide + Cheek is tuning up as the place to go for a rockin’ good eat and drink. Sounds good to us.
HIDE + CHEEK
77 – 79 Inkerman St, St Kilda
Monday to Saturday 7am – 4pm (kitchen closes at 3pm daily)
Sunday 8am – 4pm
Enter Hip Hop Yoga, combining the calm and relaxing practice that is yoga and the heavy and sometimes hasty hip-hop.
Our interview with the creators of Jumpers For Goalposts, a romantic sports comedy about a gay, lesbian and transsexual football team.
Melbourne horror movie festival Monster Fest is back in action and ready terrify and sicken you at the same time.
Snap away with The Fox Darkroom, a mecca for photography aficionados to learn all about the traditional methods of black and white photography.
It almost sounds like the premise of a reality TV show: pile a bunch of artists in a bus for seven days, send them across Mexico and see what happens.
Ahead of the launch of Chin Chin's new restaurant Kong we learn how to make kimchi and bbq meat.