Take a trip out to the eastern suburbs, and you’ll soon discover Glen Waverley’s latest resident, Platform 7. It’s just off the main street known as Kingsway, which in recent times has established itself as a popular dining and entertainment precinct. Brought to us by Chen Chen, Platform 7 is the younger brother of Hash specialty coffee, a famed café (thanks to its Hot Chocolate) in Melbourne’s prominent Hardware Street.
The name- Platform 7– is inspired by its close proximity to the Glen Waverley train station, and manager Brendan House’s lucky number 7. Also, the number 7 has been held as a magical number throughout history, with the 7 Wonders of the World, 7 Continents, 7 seas, 7 colours of the rainbow, 7 days in a week, 7 deadly sins, and even Snow White lived with 7 dwarfs.
Platform 7 brings its own sprinkling of magic to Glen Waverley, offering specialty coffee, and a unique dining experience late into the evening 7 days a week. The interior has an industrial feel, with black tones and dark timber furnishings. The back section is set behind glass panels, providing an intimate and cosy dining experience. The front section has contrasting black walls with plywood ceilings and coffee counter tops, and industrial lighting. Tables are decorated with beakers, which brings a ‘science lab theme’ to the room, with a magenta coloured neon light affirming the name of the venue. The main coffee bar is fitted with all the coffee gear to brew that perfect cup – including a white La Marzocco Linea PB, 2 Mythos One grinders, an EK43, a large timber cold drip tower and both Hario and Kalita pour over gear for filter brewing. All the bases are covered – as far as coffee is concerned. Platform 7 will be showcasing different local roasters each week, in an effort to bring suburban folk the kind of experience they could only expect at inner city coffee bars. Head barista Tommy emphasised a desire to communicate with and to broaden the horizon of consumers – when it comes to coffee. The house blend is from Reverence, and is made up of beans from El Salvador, Kenya, Guatemala and India. As a ‘milk based espresso’, it offers a full bodied cup, with milk chocolate tones. Currently the single origin option for espresso is a Colombian produced by Anibal Molina. This washed Caturra had lime acidity, with a sweet finish.
Cold drip is infused with fresh strawberries, and served over ice cubes made with slices of strawberries encased within them. I was most impressed by the presentation of this coffee, which arrived with ground beans in a small jar. My cold drip was made with another Colombian coffee grown by Edilma Piedrahita in the region of Pitalito, and roasted by Code Black. The strawberry infusion was subtle, but added to the coffee’s inherent brown sugar sweetness, and stewed apple tones.
As well as specialty coffee, Platform 7 is also focused on supporting the local community, and local products. Art work displayed in the dining area is from year 8 students at a local high school, all craft beer is sourced from Victorian breweries, and produce for the kitchen is grown locally. Speaking of the kitchen, Korean head chef Jin Jang has designed a modern Australian themed menu, with a Korean infusion. The Brunch menu features Lavender Bavarois with pistachio mousse. G-Luxe muesli, and yuzu gel; BBQ Pork Benedict with pumpkin hollandaise and flame grilled pineapple; and the Confit Duck Salad with spiced chickpea sauce and angel hair chilli plum dressing. Dinner is served after 5pm, and you can create your own Cutting Boards with an assortment of cured meats, house pickled vegetables, and grilled sourdough. There are also Pulled Pork Burgers on Toasted Black Brioche Buns; Pan fried Gnocchi with Blue swimmer crab and tiger prawns; Truffle Risotto with wild mushrooms and crème fraiche; and Yuzu & Miso Poached Salmon. If you’re after something sweet for dessert, you can choose between Crème Brulee; and Eton Mess with strawberry mousse, spiced meringue, raspberry coulis, and sweet ricotta.
… and yes, they also offer the famous Hash Hot Chocolate experience, with Mörk Chocolate served in a beaker, which you pour over fairy floss.
31 Railway Parade North