Abacus bar and kitchen is owned and operated by Dylan Whitmore who originates from the New South Wales coast of Australia, where his family owned and operated a local café.
Abacus is located on Melbourne’s ever popular and iconic Chapel Street in South Yarra, and brings about a ‘SoHo’ tropical oasis as soon as you step foot inside. This restaurant is light filled, super spacious and a tall fig tree is the centre piece for the space, making it a focal point. Additional sub-tropical plants also adorn the room.
This clever design by ‘Architects Eat’ see’s the outdoors brought in and this striking communal dining space can be enjoyed all year round for breakfast, lunch and dinner.
Chris Connolly (previously Top Paddock) heads up the modern Australian menu with overseas influences.
Brunch – expect a twist on the traditional smashed avo with Avocado wedges the preferred choice paired with pumpkin croquettes on a corn, black bean and tomato salsa with a perfectly cooked poached egg!
Chilli folded eggs are also a popular choice served with a South Korean chilli jam, burnt hazelnut crumble on freshly baked charcoal sourdough.
Dinner- is served Wednesday to Sunday with tapas-style dishes designed for sharing including, port Lincoln char grilled calamari, flash fried snapper wings, a selection of local cured meats and cheese boards served with fresh sourdough, fruit chutney and pink lady apples. These dishes have also been matched with some of best Australian wines on offer.
Breads are baked fresh daily in house and produce is sourced locally from the Prahran Market. The staff are super friendly, warm and inviting and the service is impeccable.
It doesn’t take long before that much needed morning coffee is on the table.
