A chef with a resume boasting hatted and Michelin-starred experience is launching a detour-worthy cafe in Moreton Bay next Monday July 25. Kurt Lovell, who has worked at lauded culinary establishments including Marco Pierre White’s London institution The Mirabelle, Asiana in Madrid and Hamilton Island’s multi-award-winning Qualia, is the brain behind Project Salubrious – a destination cafe on Rowley Road in Burpengary that is celebrating the region’s abundance via a paddock-to-plate approach. Kurt will be putting his skills on display via the Project Salubrious offering, which will see seasonal and local whole ingredients (sourced from suppliers like Basilea Living Herbs, Blue Dog Farm, Ashbern Farms and Tin Shed Farm) transformed into dishes free from gluten, grains, dairy and refined-sugar. The cafe’s breakfast menu will include dishes like grilled chorizo and sweet potato and zucchini rosti with salad and poached eggs, poached eggs with bacon, Beachmere Bangers, kale and cherry tomatoes on almond and zucchini toast, and apple and cinnamon tempura fritters with spiced berries. At lunch, hearty options like braised lamb and fig with roast-carrot hummus, flat bread and cornichons, pork Saltimbocca with parsnip, cauliflower and olive crush, and mushroom and silverbeet buckwheat risotto. Project Salubrious will also boast a cake cabinet will be filled with an array of Kurt’s signature desserts, with takeaway coffee, smoothies and keto-friendly toast also available. As for the space itself, Project Salubrious has been designed in collaboration with architect Rachel Towill, who has created an aesthetic designed to bring folks together. A communal table spanning the central dining area, with bar seating and a wheelchair-accessible timber deck looking over 18 hectares of nature reserve. The white and green tiling will serve to bring the outdoors into the light-filled space, with reclaimed materials adding a rustic touch. We’ll have a more in-depth look at Project Salubrious once it opens to the public – stay tuned!
Image credit: Judit Losh
