Chris Yap, a former cook and co-founder of Bank Street Vietnamese restaurant Sit Lo, took over the café at 220 The Parade in April. While it is currently still operating under the Seasonal name, he says Chapter Two will be officially launched in September.
“You’ll still have the same familiar faces, but it’s a fresh start,” Yap told The Forager.
Seasonal Norwood was originally opened in September 2017 by Adelaide Hills food identity Silvia Hart, founder of the Seasonal Garden café in Hahndorf. Hart, who has faced legal action over unpaid debts related to her business, put it up for sale less than a year later.
Yap told The Forager he bought Norwood Seasonal because he was ready to try his hand at a different style of food.
Chapter Two will feature an all-day breakfast and lunch menu, combining Asian flavours with substantial contemporary Australian fare.
“We’re going to do some new offerings, like a big breakfast with chorizo and a vegan hash brown with it, and a vegan big breakfast as well,” Yap says.
“There will be an avocado smash with roast pumpkin and eggplant kasundi (an Indian-style chutney) and salad greens. We’re also going to have a karaage chicken bowl.”
A Japanese-inspired dish, the karaage bowl has a brown rice base, topped with bite-sized pieces of marinated chicken, bean salad, pickled cabbage and ginger.
Yap says he wants the menu to cater to a wide variety of tastes.
“We’re going to offer a vegan burrito bowl. That will be black bean and tofu cooked in spiced tomato with brown rice, [and] a tomato salsa, pickled cabbage, avocado – like a guacamole – and some crispy pita bread.
“We’re also going to offer sandwiches – we’re going to have a steak sandwich with bacon jam.”
Yap says Chapter Two will continue to offer a range of the raw cakes, banana bread and vegan brownies like those currently available at Seasonal Norwood.
The drinks menu is getting a refresh and will include smoothies, coffee – with six types of milk to choose from – and freshly squeezed juices.
“There’ll be a yellow juice, which is apple, pineapple, lemon and mint; orange, which is obviously orange, lemon and ginger; a pink one, which is apple, watermelon, strawberry; [and] purple, which is apple, pineapple, lemon and ginger,” Yap says.
The interior of the 50-seat restaurant has also been repainted in white with charcoal trims to give it what Yap describes as a “fresh, clean and modern” feel.
Chapter Two’s official launch is still to be confirmed but opening hours will be: Monday to Friday 6.30am-4pm, Saturday and Sunday, 7am-4pm.
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