Oppen in Windsor has extended its hours from Thursday to Saturday.
At Oppen, while the inspiration is Denmark, the menu is a marvellous Melbourne mash-up so there was no doubt avocado had to make an appearance – smashed, dolloped over toast, and further dressed up with Danish feta and dukkah. So far, so cafe, right? But then it gets radical.
Vegemite and avocado are BFFs – the spread’s salt and the avo’s creamy sweetness play so nicely. Yet Oppen does not merely scoop black gold out of the jar. Instead, they take it up a notch or five by spreading the ’Mite super thin on baking paper and dehydrating it for three days, thus transforming inky sludge into translucent black shards. These paper-thin slivers are showered over the whole shebang, bringing visual excitement and crisp, textural play to a classic flavour combination.
With its candlelight, glowing lamps and flowing curtains, Oppen also easily shifts from day to night with its new evening opening hours from Thursday to Saturday. On Thursdays, try the $25 special of steak on carbonara, which started as an insider favourite. You can also get the pasta on its own – one of three on offer – alongside wine bar-style plates designed to share.
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