served until 11am served from 11am see board for daily

B
R
E
A
K
F
A
S
T
served until 11am
DENCH BAKERY TOAST A L L D A Y
S A N D W I C H E S
6.0
SOURDOUGH OR MULTI GRAIN (GF +1) w PEPE SAYA BUTTER,
ROOF TOP HONEY, CUNLIFFE & WATERS JAM OR VEGEMITE DENCH BAKERY FRUIT TOAST 8.0
PEPE SAYA BUTTER OR LEMON AND VANILLA RICOTTA
add STRAWBERRY COMPOTE 1.0
KINFOLK GRANOLA (V)
12.5
TASTY CHEESE, PICKLED SHALLOTS, ROCKET & PEPITAS WITH
ORANGE AND BEETROOT RELISH
12.0
CHICKEN BAGUETTE
PEACH COCONUT CRUMBLE & BLACK BERRIES
add CHAI POACHED QUINCE
AVOCADO SMASH (VG)
15.0
HEIRLOOM TOMATOES, BASIL, MARJORAM, LIME, BASIL & BURNT
CHILLI OIL w DENCH BAKERY TOAST
CORN GRITS (V)
BABAGANOUSH BAGUETTE (V) 4.5
17.0
L
5.0
DAILY EGG SPECIAL
SEE BOARD FOR TODAY’S SPECIALS
add AVOCADO 4.5
add JONATHAN’S BACON
U
N
C
I
15.0
RISOTTO OF THE DAY (V) (GF)
5.0
D
E
S
JONATHAN’S BACON
64° EGG
AVOCADO w MOUNT ZERO SALT THAT’S AMORE MOZZARELLA BURRATA
ROASTED MUSHROOMS GF | GLUTEN FREE
H
served from 11am
MEAT OR FISH SPECIAL
S
12.5
ROMESCO, ONION JAM, SCAMORZA SMOKED MOZZARELLA
AND SPINACH
FRIED-POACHED EGG, PUFFED GRAINS & ONION CARAMEL
add JONATHAN’S BACON
12.5
POACHED BIO-DYNAMIC CHICKEN, AVOCADO, COS LETTUCE,
AIOLI AND FINE HERBS
4.0
add THAT’S AMORE MOZZARELLA BURRATA
add JONATHAN’S BACON 5.0
12.5
CORNED BEEF, RUSSIAN DRESSING, SAUERKRAUT AND GRUYERE
CHEESE ON LIGHT RYE SOURDOUGH
ROAST PUMPKIN TOASTIE (V)
12.0
SCHULZ ORGANIC YOGHURT & BLOOD PLUM COMPOTE
QUINOA PORRIDGE (VG) (GF)
REUBEN TOASTIE 5.0
2.5
4.5
4.5
6.0
14.0
seasonal
HIRO’S LASAGNE 17.0
VEGETARIAN CURRY (V)
13.0
SEASONAL SALADS (V)
6.0|12.0
SOUP OF THE DAY (V)
12.0
SOUP + SALAD COMBO (V)
12.0
see board for daily specials
V | VEGETARIAN
VG | VEGAN
drinks menu
C
O
F
F
E
E
STO RM I N A TEACUP
TEA
DI BELLA BLEND &
BADLANDS SINGLE ORIGIN
3.8 | 4.3
SOY 0.5 ICED 0.5
MORK
HOT CHOCOLATE
PRANA CHAI
4.5
4.5
the
usual
suspects
ENGLISH BREAKFAST
4.0
CHAMOMILE
EARL GREY
PEPPERMINT
WHITE
Ancient Moonlight
FRESH
ORANGE
JUICE
DAILY
MIXED
JUICE
SMOOTHIE
OF THE
DAY
5.5
7.5
8.5
L I V I N G
Two Infusions 6.5
In the mountains of Yinnan, on the full moons of March and
April, this minimally processed tea leaf is handpicked from 400
year old trees. Its naming is inspired by the moon’s profile, the
leaf being white on top and shadowy black underneath.
GREEN
Houjicha 4.0
Since the 1920s the people of Mt Uji have been roasting
Bancha, the twigs and stems which are unutilized in Sencha
production, over charcoal; removing much of the catechins
and suggesting notes of popcorn and roasted nuts. Delightfully
low in caffeine, it is often referred to as Twig Tea or Baby Tea.
D R I N K S
Ancient Jasmine good bacteria for a healthy gut,
body and mind.
4.5
Harvested from a 200 year old plantation by tribal people of
North Vietnam, this tea has a woody structure and is scented
by fresh jasmine buds which bloom over the prepared leaf
at night.
GOOD BREW KOMBUCHA 5.0
a solar brewed fermented tea
OOLONG
SENCHA MINT + APPLE
A contemporary tea from Taiwan’s misty high altitudes. Each
pellet is rolled from 3 leaves and infuses into a pale liquor
with a creamy mouth feel; for which it is aptly nicknamed ‘milk
oolong’.
HIBISCUS + LEMONGRASS
ORANGE BLOSSOM, PASSION FLOWER + TURMERIC
FELLING GOOD TIBICOS
a slow cultured, raw, vegan, probiotic beverage
6.0
PURE LOVE - ORIGINAL 100% TIBICOS
MÉNAGE A TROIS - BEETROOT, CARROT + GINGER
TISANE
Lemonzilla 4.0
An earthy take on Lemongrass and Ginger with additions
of Turmeric, Galangal and Lemon Myrtle. Brace yourself
for a bright and brilliant infusion.
Liquorice & Lavender 4.0
Sweet and delicious local liquorice root balanced by astringent
and aromatic lavender; redolent of a walk through summer
woods.
CAYENNE LOVES GINGER - CAYENNE + GINGER
THE GOOD STUFF
Red Rocket 4.5
REVERSE OSMOSIS FILTERED H2O
SPARKLING (330ML)
STILL Jin Xuan 4.0
3.0
free
From the pristine slopes of the Cedarberg Mountains in South
Africa reigns this rich yet refined King of Tisanes. Rooibos
leaf, which is commonly considered as a cure-all with more
antioxidants than green tea, is augmented by punchy notes
of hibiscus, rosehip, cinnamon and chilli.
A SOCIAL
ENTERPRISE
FROM LITTLE THINGS
BIG THINGS
GROW
Born from little more than a group of novices with
good intentions, Kinfolk’s modest beginnings
have organically flourished into a buzzing city
café and furthermore, a solid and everblooming
community.
volunteers
It’s the labours and love of our committed
volunteers that have powered Kinfolk since
the days when this space was merely dusty
floor boards and yellow walls. They are the
back bone of everything we do - contributing
more than 6,000 hours every year to the
successful operation of the café.
Our dedicated management team ensure
our volunteers benefit just as much from
being involved as we do by having them.
From all ages, races and genders, we come
together in this space and for this cause. Here
we share a commonality that helps us grow;
collectively and individually.
Kinfolk re-distributes 100% of its profits between
two development partners. We have supported
these projects from the very beginning and have
seen first hand the impact they are making within
their communities.
Our profits are divided amongst our project partners
based on our ‘coffee bean voting system’. Yep, our
customers call the shots here!
Located on the front counter as you pay, you’ll
see our two project jars and a bowl of coffee
beans. Drop a bean into the jar of the project you
would like to support through your purchase and
then each year we have our financials audited,
determine our profit, empty the jars, weigh the
beans and distribute the profits accordingly.
Who will you support today?
project partners
CATHY FREEMAN FOUNDATION
Established on Palm Island, Queensland, The
Cathy Freeman Foundation (CFF) aims to bridge
the educational gap between indigenous and
non-indigenous children, promoting both self
belief and equal access to opportunities.
www.cathyfreemanfoundation.org
OUR FOOD
Through our ethos of conscious consumption
we are re-conceptualizing consumerism to encourage positive social outcomes - essentially,
moving towards a more balanced spread of
rewards throughout our community and the
world.
Our chefs thoughtfully design our menu each
day, paying careful attention to minimizing
waste and utilising the whole ingredient.
We love our farmers, foragers and passionate
producers. Every ingredient has a story and we
are privileged to share these stories through
the creations on your plate.
URBAN SEED
Urban Seed began almost 20 years ago in the
heart of Melbourne’s CBD as a direct response
to Melbourne’s issues of homelessness, addiction,
mental illness and isolation. Since then, Urban
Seed has had a focus on gathering around food,
recreation and creative art, where they seek
to draw out the gifts, skills and potential of
all involved.
Central to this approach is Credo Cafe, a community
focused cafe located in the basement of Collins
Street Baptist Church. Credo serve up lunch on
Tuesdays, Wednesdays and Thursdays at 12
noon. All are welcome.
www.urbanseed.org