Method to the Madness raises the curtain on its scrumptious new offering
If you examine the works of William Shakespeare, you notice that many of his works are comprised of multiple distinct acts bridging beginning and end. Much like one of The Bard’s iconic works, Kenmore’s Shakespeare-inspired eatery Method to the Madness is penning a new act, having already set the stage with its well-received 2018 opening and first year of trade. The coming months will see the cafe transform its all-day offering and also bring back its beloved dinner service, adding a few tantalising twists that fans of enlivening culinary theatre will relish.
When Urvik Bhalani and Reagan Nongkhlaw opened Method to the Madness at the tail-end of 2018, it was received with a rapturous response from locals who had long been craving an eatery of this calibre to call their own. As word-of-mouth praise spread across Kenmore and the surrounding suburbs, the Method to the Madness team became dedicated to responding to the wants and needs of the area, eventually cultivating a loyal regular customer base with its welcoming service, consistently good coffee and quirky menu of eats. Even a cafe with the most ravenous clientele can’t rest on its laurels forever, so the Method to the Madness crew is giving its menu a costume change ahead of a big reveal in early August. Urvik and Reagan are turning to their roots for Method’s new all-day menu, adding a few Indian-inspired flourishes that will appeal to adventurous eaters and classic brunch tragics alike. Come August 5, Method to the Madness’ kitchen will roll out an all-star cast of dishes, including the likes of a butter chicken eggs Benedict, mushroom-and-paneer shakshuka served with fluffy naan bread, fenugreek fritters with yoghurt cheese, smashed avocado with tapioca crisp and tamarind chutney, lamb quinoa biryani with labne mouse and khakhra (a crispy form of roti), and a white-chocolate mousse with pistachio kulfi. The menu change will bring in some exciting new players, which means you only have a short time remaining with current favourites including the spiced carrot and sweet-potato fritters with corn-and-lime puree, and the hotcakes with citrus curd, star-anise ice-cream and fresh fruit.
As for evenings, locals will be excited to hear that Method to the Madness has also recommenced its popular weekend dinner service. After a hosting series of sell-out dinners throughout 2019, Urvik, Reagan and the team are once again breaking out the white tablecloths for its refined-yet-welcoming Saturday evening experience (Friday is still currently takeaway dinner only). Every week the kitchen will prepare a new menu featuring a collection of sides, mains and desserts, from which guests can build their ideal three-course meal. Previous dinners have included the likes of pork belly with chilli caramel and saffron parsnip puree, beetroot risotto with goats cheese and peas, and fish served with a beetroot-and-carrot puree, charred leek and kumquat jam. Each week’s menu is unveiled on Tuesday, with bookings available for family-friendly matinees or more intimate late-night seatings (did we mention Method to the Madness is fully licensed?).
This was created in partnership with our friends at Method to the Madness.
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