Sardi, Hawthorn Take 2

20 May Sardi, Hawthorn Take 2

Posted at 16:01h in Cafe, Food, Hawthorn, Sardi by A Chronicle of Gastronomy 0 Comments

Sardi

Sardi has long been a local favourite. Having opened in 2014, they recently expanded the back section to accommodate its growing clientele. The new section is bright, courtesy of the large windows, but the furnishings maintain consistency throughout the whole cafe. To go along with its newly expanded interior, Sardi has also started displaying and selling artwork from a former staff member, Hayley June Walker from Wet Paint Fine Arts.

Matcha Milkshake ($7.90)

Sardi - Cacao Kicker Smoothie - Almond milk, cacao, protein powder, preanut butter, honey, banana, goji berries ($9.50)

Cacao Kicker Smoothie – Almond milk, cacao, protein powder, peanut butter, honey, banana, goji berries ($9.50)

We visit on first day of the Winter menu. One of the new additions is the matcha smoothie. Preserving the delightful flavours of matcha sourced from Matcha Maiden, it has purposely been left simple, with berries added on top mainly for colour. We have absolutely no trouble drinking all of this. The chocolatey Cacao Kicker smoothie is also rather good, kept lively by goji berries and perfect for protein-hungry gym goers (or anyone who just likes chocolate) with its Prana Power Plant Protein, peanut butter and banana.

Slow cooked Lamb Shoulder Tacos with red pepper mayo, chargrilled corn and red cabbage salsa ($18.50)

Sweet Potato Fries with avocado salsa and lime ($7.50)

Slow-cooked lamb shoulder tacos uses lamb that has been cooked for 24 hrs. Chargrilled corn kernels create little bursts of sweetness and moisture, and the red pepper mayo is tasty. We can’t fault their famous sweet potato chips, which are perfectly cooked and seasoned.

Lychee ‘n’ Coconut Hotcakes with toasted coconut, almond and cranberry granola, caramelised lychee syrup, ice cream ($17.50)

Another newcomer to the menu is the Lychee ‘n’ Coconut Hotcakes. House made lychee syrup is used in place of maple syrup, and is found both in the hotcake batter and between the layers. Coconut almond cranberry granola is sprinkled around for texture, cranberries counter the sweetness, and actual coconut bits within the hotcake itself provide an element of surprise. The dish is inventive, delicious and well-balanced. One of my favourite hotcakes so far.

Wild Mushroom Ragout with garlic, kale, shaved parmesan, sourdough ($16.50)

Another highlight is the wild mushroom ragu. Enoki, button mushrooms and kale are paired with a parmesan-based sauce, the mushrooms and cheese together resulting in one massive hit of umami. The sauce is greedily mopped up with the sourdough. It’s vegetarian, but don’t mistake it for a light dish; it’s rich and creamy, perfect for cold weather.

It’s great to see Sardi evolving. Although many of the favourites are still there, be sure to check out the new items which excite and delight.