Sourdough Kitchen, 172 Victoria St, Seddon. Phone: 9687 5662

Writing about Sourdough Kitchen quite soon after it opened, it was observed with pleasure here on Consider The Sauce how quickly the bakery/cafe had become a fixture in the neighbourhood.

That seems so much more true today, almost two years’ later.

Especially on a day on which the first real taste of winter has arrived; the chill outside puts an extra glow to the companionable warmth inside.

As ever, there is congestion around the serving counter as those waiting to order, those waiting to pay and those arriving or departing mingle.

Equally as ever, the always terrific staff handle it all with grace and aplomb.

I feel a little guilty at monopolising a table for two when the place is so busy. But only a little, as two other tables are likewise occupied.

We’ve become regulars here – though not as regular as many, I suspect.

But we’ve learnt to keep in mind the laudable sourdough ethos.

The pizza slices were our faves for a long while. But sometimes it seems the toppings are overwhelmed by bases that can be hard work.

Likewise, the quality fillings of the various sandwiches can seem to stand in the robust shadows of their bready bookends.

We still enjoy these things, but sometimes a lighter touch is desired.

Happily that is no problem at all, as Sourdough Kitchen has long since expanded its repertoire to encompass not just sandwiches but also breakfasts and more.

There’s always a salad and a soup on, along with various other lunchy items.

Today, for instance, the blackboard menu offers a steak sanger and a meatball dish, both for $15.

I opt for a serving that could be brekky, could be lunch – sardines on toast with olive tapenade, tomato salsa and Meredith fetta.

I’m familiar with the matching of sardines and tapenade, but I can’t recall previously experiencing salsa and/or fetta being thrown into the equation.

How does it work?

Blimey, it’s an unreal flavour explosion – tangy, oily, salty, brilliant.

Perhaps it could be argued my lunch is a mite light on for $15.

But sardines are so rich, be they canned or fresh, that even a fan such as I can easily appreciate restraint in terms of quantity.

My cafe latte is perfection.

What are your favourites and regulars at Sourdough Kitchen?