The first thing I noticed when I stepped into Warren and Holt was the the fact that it was packed wall to wall with diners, all who had ear to ear grins as they snapped and ate their meals. That’s when you know you’re in for some good food. Aside from the obvious crowd who knew the reputation of this bustling joint, I loved their philosophy too.

With a menu borne from collaboration with Steph Wearne of Body Good Food, owners Sophie and Mat aspired to create a fresh spring menu based on whole foods which will leave you feeling nourished and satisfied without all the nasty additives in processed food. With their produce coming from organic, sustainable and ethical farms you can easily see the difference in their food and the fact that their mission to bring you quality food is working. Better for you and better for the environment, what’s not to love?

I settled in to peruse the menu with a cup of the Pioneer by Pablo and Rustys coffee. With a great choice of beverages I decided that a cappuccino ($4) with coconut milk ($1) was the way to kick things off. The flavour of the coffee was great and with the addition of the coconut after taste was a creamy treat. I quickly followed my cap up with a matcha latte ($6.50) because it sounded so tasty. Matcha and peppermint powder in your choice of milk is a great hot drink alternative to coffee. It was flavoursome and the peppermint in the mix was a really refreshing touch. 

For breakfast opt for their brekkie bliss bowl ($19). Wholesome and extremely filling with tabouli made from quinoa and hulled buckwheat as well as roast beetroot, sautéed mixed mushrooms, lemon soaked blanched greens, roasted cumin and maple carrots, house made coco-labne and a poached egg. I adored the coconut labne as it retained the creaminess of a dairy labne and but had the added flavour profile of the coconut. The mixed mushrooms were also a great aspect of the dish, giving a slight meaty chew to this vegetarian bowl.

The Spring zucchini pasta ($16) with a house made basil pesto, basil, toasted pine nuts and house made cashew ‘goats’ cheese is a great dish for everyone to enjoy as it is gluten and dairy free as well as being vegan. The zucchini pasta was intriguing and with the freshness of the basil and creamy cashew cheese this was a really light dish that didn’t leave you feeling weighed down like pasta does.

My favourite dish was the BBQ pulled pork tortillas ($18). The paleo pastured pork tacos were cooked in a coconut “bbq” sticky sauce and served on two house made coconut tortillas with sides of house pickled jalapeños, aioli slathered kale slaw with fresh lime wedges. The pork was sweet, sticky and incredibly juicy and paired well with the creamy aioli slaw. I loved the coconut tortillas with their mild flavour and soft texture while still sturdily cradling the fillings within. The house pickles jalapeños had a good kick and added a further flavour dimension to this already flavoursome dish.

For a good spot of afternoon tea W&H have a cake cabinet filled with healthy raw goodies for you to choose from like an The Art of Raw donut ($4.95) or their house made vegan caramel slice ($5) which the chef prides himself on. I had the peanut butter and jelly donut which was a bit different from the iced kind you get down at your local bakery as these are raw, vegan, refined sugar free, gluten and dairy free as well as paleo friendly. The house made slice was really delicious too. With a crumbly base and caramel and chocolate layers on top which was dotted with cacao nibs, it was very moreish.  

If you’re on the look out for a new brunch spot, the proof is in the organic and sustainable pudding that Warren and Holt is worth a try. Make sure to get in early though as the place does fill up pretty quickly on the weekend, but is for sure worth the wait.