Down the Rabbit Hole
Shop 8, 22 Newmans Road, Templestowe, VIC
03 9846 8446
An adventure in food wonderland awaits when you head to Down the Rabbit Hole in Melbourne’s north-eastern suburb of Templestowe.
Owners Natalie and John Scarda have hand picked local producers to supply the restaurant. Even the cocktails are made with Australian spirits. The espresso martini is shaken up with a shot of Espressocello from South Australia’s Applewood Distillery and vodka from Sydney-based distiller Archie Rose. Where possible, organic ingredients are sourced and the menu caters to a range of dietary requirements.
Head chef Matt has been on a matchmaking mission with a brioche and a doughnut and the result is their love child, the bronut. Matt makes the bronuts each morning and the whimsical flavours – popcorn, blueberry and marshmallow, matcha, pistachio and strawberry, lemon meringue, and honeycomb – change daily. They are also available to take away in boxes of one, two or six.
The breakfast menu features a colourful acai bowl with house-made toasted granola, chia wafer and seasonal fruit and berries. There is also a house-made bircher muesli with apple garnished with compressed orange and saffron-infused pears; chilli Sriracha scramble; and eggs served with Skara bacon steak, layers of fresh and pickled Donacaster tomatoes, avocado mousse, chorizo and potato rosti, Yum! The breakfast board, with mini versions of the acai bowl, bronuts and breakfast bagel, is the perfect choice for the indecisive.
Down the Rabbit Hole’s signature lunch dish is slow cooked lamb with local heirloom carrots, cucumber, smoked yoghurt and crumbed hazelnuts. Another must-try is the black bao (steamed bread) filled with calamari, pickled Asian slaw, Sriracha mayo and lime. For dessert, the house favourite is the Maxijohn – a lemon and blueberry semifreddo sandwiched between two gingerbread waffles, finished with lemon curd and blueberry gel.
At Down the Rabbit Hole, they know how much Melbournians love their coffee. They use ethically sourced coffee beans and offer two unique blends that have been specifically roasted for the restaurant by Q grade master roasters. If you’re not sure which one to try, talk to the barista about choosing the perfect coffee blend for you. When you’re pressed for time in the morning, pre-order your coffee from Down the Rabbit Hole via the Skip app and pick it up from the coffee window from 6am.
The kitchen is open daily from 7am to 4pm; perfect for a leisurely breakfast or lunch.