Melbourne-based hospitality group Yolk continues its expansion with the launch of hybrid venue Ophelia in Westgarth.
The venue is slated to open in August and will operate as a Euro-inspired cafe in the morning before transforming into a wine bar come midday.
“While we’re creating a space people can retreat to for breakfast and lunch, it’s also an in-betweener – ideal for snacking, picking, sipping, and all the good stuff,” says Yolk Group’s Bec Moore.
“It will be the kind of place where you come for the food and stay for the warm hospitality. Where you can retreat in cosy corners, or graze over a long lunch with friends – something we think the area has been missing.”
Group Executive Chef Dale Kemp is heading up the kitchen and is writing up a menu full of dishes that can be enjoyed at any time of day, which means market plates, tartines, galettes, and less egg-centric options.
Drinks cover coffee specials including a miso caramel iced latte as well as house fermented sodas, fresh juices, and a lo-fi-leaning wine list.
There will be both indoor and outdoor seating for guests to choose from as well as a grab-and-go deli section filled with cakes, savoury tarts, sandwiches, salads and Iris Bakery’s bread.
Ophelia will open in late August on High Street and operate as a day-time eatery before extending its hours later on.
