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The 2008
Mietta Song Recital Award

100 Mile Cafe

Ph: 9654 0808; 211 La Trobe St, Melbourne 3000 www.l

Modern Australian, $$ -
Open Mon-Fri noon-late Sat 6pm-late; Licensed; AE DC MC V
Chef James Stone (5-12-08) Owner Paul Mathis (5-12-08)

Other published opinions

Age Good Food Guide 2009 Score: 13/20 "What a great, green concept: a restaurant committed to sourcing virtually all its food and drink from within 100 miles, the locavore thing. And what an odd, ironical location: Paul Mathis's pioneering, ecologically driven 100 Mile Cafe is on the third level of a CBD shopping centre, hemmed in by a mass of food-chain outlets"

Herald Sun Dining Out, Stephen Downes, 18-09-07 Score: 14/20 "Bravely recasting SOS, 100 Mile Cafe is admirable for its local approach to produce and the Sino-Nipponese interest built into dishes. The wine list is extensive and expensive, five table whites and the same number of reds being sold by the glass. Ten boutique beers are available in stubbies. Service is excellent, but the cadence of our meal on a fairly quiet day was somewhat slow."

The Age Dani Valent, 9-10-2007 "100 Mile Cafe is the smarter spawn of SOS, the sustainable seafood restaurant that tanked mid-year. The crappy shopping centre location and tunnel-like entry remain, but once you're in the feel is welcoming, comfortable and cool. SOS's unwieldy communal slabs have been replaced with tables. Plywood panels and sisal soften the surfaces. A library lounge is stocked with green literature and there's a big balcony overlooking Swanston Street."

The Age John Lethlean, 6-8-2007 Score: 14/20 "In case you haven't heard, 100 Mile Cafe - the "locavore" phoenix risen from the ashes of SOS - is a concept restaurant. It's about buying as much as possible from within 160 kilometres of Melbourne. And what's not grown locally (such as coffee) is sourced from as close as possible (Byron Bay). ... It is a curious mix of Japanese-inspired dishes and a more familiar Euro-centric approach. ... What is surprising is that Kin San, as the chef is better known, is not doing more purely Japanese sushi and sashimi; perhaps the geographical limitations of raw materials, or their cost, have precluded some of the magic sushi and sashimi combinations we saw at Taxi."