What do you get when you mix a tech geek with a fine dining chef? A beautiful flower named Banksia. This sweet and passionate duo came from completely backgrounds and became best mates. Together they embarked on an adventure that no one in the suburb or city has done. Create a venue with spectacular food, a cracking wine list, warming environment, without the hefty price tags.
The Chefs – Finding Their Footing
Like many young entrepreneurs starting out, they have had some teething the issues and a bit of an identity crisis on where they sat in the hospitality space. They started with breakfasts and a café style. Then soon realised that 3 hatted head Chef Nishant Arora who has had stints at some of Melbourne’s finest establishments (Society and Cutler and Co) has cooking skills that should not be wasted on bacon and eggs. So instead, they pivoted to a more mature offering with refined lunch and dinner.
Arrival and Design
Still a casual calming vibe, the interior designed by architect Dana, co-owner Adam Aflalo’s wife has hints of café but with elevated elegance. A lovely banquet with drop-down curtains, finely dressed waitstaff, and some natural foliage, to echo the iconic Caulfield Park across the road. What is evident is that this venture has heart. The way the owners proudly visit your table, boasting their offering in a non-pretentious way, makes it all a humbling experience.
A Menu with Dishes that Sing
The food far exceeds anything you’d picture on a suburban corner. Take the tuna tartare. If you had a dollar every restaurant serving one, you’d be a millionaire. But Banksia’s version turns something stock standard into creativity, aesthetics and a depth of flavour. A creamy bed of stracciatella cheese cradles the gorgeous fresh tuna, dotted with circles of plump grape, and an interesting hint of a coffee oil. Glistening golden beets are a standout. Wedges of earthy roasted yellow beets melt into a pillow of white goat’s curd, balanced with a pop of fresh blueberries and hazelnut crunch. Paired with a stunning glass of NZ Reisling and you’ll be sheepishly licking the plate, hoping no one will notice.
If you intended to keep it light with a carb free evening, the thought is abandoned when you taste the casarecce pasta. A labour of love, these Sicilian style twists are tossed in silver beet and fermented white asparagus cream, a complex unami combination that makes you want not want to walk, but run around Caulfield Park for, ( best do it twice to counter the carb load).
An exceptional drinks list
Drinks lists are well thought out and refined, (and just quietly, a bargain price for winos, no where else can you get an Pegaus Bay chardy for $20 bucks, or a stunning negroni with premium ingredients). Altogether the experience is relaxing, lovely, and reminiscent of a walk in the park.
Like a beautiful flower Banksia lives up to its name. Sweet, unassuming, and finally starting to blossom.
What we’re Addicted to: Refined food, genuine smiles, and a neighbourhood gem with soul (and a $75 journey with a premium experience and all the signature dishes)
What we need to be more Addicted: The menu is confusing and needs more direction- fine dining offering next to burgers chips and ice cream.
Banksia
11am -3pm & 5pm until close – Thursday to Sunday