Head Chef Jarryd Goundrey previously worked at the Art Series Hotel Group and Cutler & Co. At Feast of Merit, Chef Goundrey champions locally grown seasonal produce in a creative menu with Middle Eastern flavours. Feast of Merit wears a double hat as a delightful wholesome café/restaurant and a not-for-profit organisation. The charming communal dining room has large windows, gorgeous natural light, wafting kitchen aromas and a buzzing atmosphere.
Nothing tastes as sweet as delicious, nutritious food that raises money for charity. Mariam’s falafel with yoghurt and garden herbs comprises perfectly oval bites of yummy goodness. Beautifully soft in the centre, they sing with notes of pepper and lime. Whole barbecue Australian fish with chraimeh sauce and raw fennel salad features a fresh and delectable half snapper. The red chilli sauce is quite potent, but the aniseed in the fennel cuts through the heat.
PSST! Waste not, want not. If you can’t finish your meal, Feast of Merit encourages you to take your leftovers home in a takeaway container.