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Chef Jonathan Chovancek welcoming guests
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Café Medina | Waffles
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Cafe Medina | Rosehip and Jaffa Orange Crush
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The full brunch spread
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Service
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Lem Marrakech cured wild salmon, sprouted faro, pistachio & parsley salad, sesame yoghurt.
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The soaring ceilings and open concept room makes for a much different feel than the original
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Happy first timers
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The cast iron presentations of some of the dishes are immediately reminiscent of the original Cafe Medina
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Wall treatment behind the bar
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Les Boulettes | Two poached eggs, spicy moroccan lamb and beef meatballs, cilantro, houmus, raita, with grilled focaccia.
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Medina interior
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Espresso machine going full tilt
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Freshly made waffles on display in the dining room
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Coffee bar at the entrance
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Café Medina owner Robbie Kane running plates
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Bright dishes and bright flavours
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The long bar
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Staff gathering at the kitchen pass to run dishes
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Brian Kane's design took instruction from the original Medina look
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Babeurre Pancakes | Hibiscus Brown Butter and blueberry, sumac, juniper preserve (Gluten Free)
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Le Peameal | Cafe Medina
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Harissa Pain Plat | Beef burger, grilled pita, manchego, tomato salsa, spiced hummus, egg, summer greens
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Cafe Medina
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Brunch drinks
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Cafe Medina
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Taking advantage of the bread oven
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Café Medina
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Americano
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Café Medina
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Chef Jonathan Chovancek, stoked
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Pancakes | Café Medina
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Café Medina | Executive Chef Jonathan Chovancek
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Café Medina | Coffee Bar
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La Santé | Soft boiled egg, vine ripened tomato, olive tapenade, avocado, prosciutto, extra virgin olive oil, grilled ciabatta.
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At the pass
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Jonathan Chovancek in his new kitchen
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Designer Brian Kane and Proprietor Robbie Kane
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The Crew | Café Medina