Seddon’s hottest café, Common Galaxia, was named after a fish called the Common Galaxias which is found in the Maribyrnong River nearby.
The Common Galaxias have been instrumental in continuing the lifecycle of the river for thousands of years, and is a tiny reminder that nature will survive everything we build.
We spoke to Paul Fox from Common Galaxia who told us about how to food is made and what is special about this western suburbs favourite.
Fox says their menu is seasonal and depends on the availability of produce.
“A month before each season we will sit down with our kitchen team and work out our new menu. Once the menu is finalised we then taste test each menu item and tweak accordingly.
“The head chef at Common Galaxias is Puran, who is backed up by Alex and Ruby. Puran has been in the industry for about 10 years, previously working at Cornershop in Yarraville. Puran is from Nepal and he is very good with flavours and adding that extra wow factor to each dish.
“Our coffee is sourced from all around the world depending what is available from each coffee producing country during the season. We use Seven Seeds who are well known for their ability to source blend and roast exception beans.”
Fox says sourcing local ingredients is important to the team at Common Galaxia. All of their fruit and vegetables are delivered daily and they source their eggs, ham and bacon direct from the farm.
The menu changes each season and daily if required.
“For example the Pine Mushroom dish has been change to a seasonal mushroom dish as pine mushrooms are no longer in season at this time of year,” explains Fox.
“This happen with a lot of produce like asparagus, grapefruit etc.”
The most popular dishes on the menu are undoubtedly the avocado dish, the seasonal mushrooms and the French toast. On the drinks front, Melbournians always go for a coffee! So what does Fox think is important when making the perfect coffee?
“Firstly the bean and the roast, but more importantly the barista. A good barista knows how to dose, grind and spin milk to obtain the silky crème for a latte or flat white.
“We have also recently obtained a liquor license serving a number a boutique beers, wines and spirits, so it will be interesting to see how that goes,” says Fox.
Image source: https://www.instagram.com/commongalaxia/