Fig & Walnut is officially one year old and apart from serving artisanal food and beverages from their new winter menu, owners Vera Xanthis and Goran Boskovski are trying to raise awareness for climate change.
The cafe crew will prepare a lavish vegan banquet that includes delicious Mediterranean flavours created from fresh and organic ingredients.
Vera and Goran both have a strong eco-conscience which is evident in the way the old Edwardian cottage that serves as a cafe has been reintroduced to the neighbourhood.
The duo has renovated the building, preserving its heritage while adding environmentally-friendly materials to the fit-out such as natural wood, brick walls, refurbished furniture, and plants, many plants.
Fig & Walnut’s backyard is surrounded by fig trees and many little corners where fresh produce and plants grow organically.
“I didn’t want to just open a café, I wanted it to be something special and offer people in the west an amazing experience,” Vera tells Neos Kosmos.
“To me everything makes a difference. Every little detail from the setting, to the service, the look and eventually, the quality of the food. Let’s not forget it’s a café, so if the coffee isn’t top notch you won’t be able to keep your clientele. This is Melbourne after all!”
Both owners have years of experience in hospitality where they try to apply the exact same philosophy they run their lives and family tables by.
“The freshest and cleanest ingredients make it to the table. The least damaging, smallest footprint we leave on this world the better”- a motto they shook hands on.
Fig & Walnut always makes sure there are vegetarian, vegan and gluten-free options as well as cold-pressed juices and dairy-free beverages for their eclectic clientele.
The Climate for Change fundraiser takes place on Wednesday 19 July from 6.00 pm – 10.00 pm and the price is $45 per person. The enticing menu includes:
· Mediterranean paella
· House-made vegan dips and breads
· Ancient grains with garden herbs nuts and pomegranate salad
· Mapled sweet potato and carrots with cumin topped with coriander salad
· Roast eggplants and pumpkin with almond creme dressing
· Chargrilled veggie salad with whipped tahini
* Wine will also be available by the glass, bottle and case under the auspices of Climate for Change’s Kook’s Labor of Love vino arrangements and glassware will be provided.