Tapas-style eatery Our Food Project takes predictability out of brunch

The Daw Park café has no set menu, inspiring creativity from the chef and excitement from customers.

In a world where customers have grown accustomed to reading menus online prior to visiting a restaurant, and creatures of habit become “regulars” at cafés by ordering the same coffee and bagel each morning, Our Food Project seeks to shake things up.

A tapas-inspired eatery, Our Food Project has no set menu and takes an approach of creativity and spontaneity over consistency and tedium.

While most restaurants focus on mastering a particular region’s cuisine, Ash Peek, O.F.P co-owner and chef, puts no genre parameters on himself.

The menu, which changes every four to seven days, has ranged from Fijian Kokoda-style king fish with chilli, coconut and tomato to zoodles aglio e olio with pan grata, confit garlic and parmesan.

Peek, and co-owner Chris Rose, believe their joint experience working as chefs allows them flexibility in experimenting with dishes and cuisine.

“One ingredient will lend itself to being prepared in a minimalistic Japanese way [but to make it] French, it’s just add more butter,” Rose says.

“This flows through our dining experience, from the complimentary snack on arrival, our feed me menu, to our cross-over desserts.”

In addition to tasty coffee through a partnership with Kindred Coffee, manned by manager Sam Rogerson, the only other rare constant at ever-changing O.F.P is quality.  

Since opening November first, the brunch spot has focused not only on quality meals and ingredients, but a quality eating experience as a whole.

Tapas is designed to be shared, and O.F.P wants that concept to extend to the social aspect of dining as well.

“We focus on how to enjoy the food and coffee experience with our guests,” Rose says.

“They can sit and watch their food and coffee being prepared right in front of them as we explore different cultures and share techniques that bring the food project to the plate.”

The sharing-focused, necessity-over-superfluity approach is exemplified in O.F.P’s physical space as well.

The restaurant has picnic style dine-in tables and a largely cinder blocked counter, with kitchen tools collected over the years from various auctions.

It’s straightforward, minimalistic and well-suited to the breakfast spot’s mission.

“You can sit on the bench seats, enjoying the atmosphere and look at the artwork on the wall… all while taking in a full interactive experience with the chefs, staff, Sam and other customers all talking with each other,” Rose says.

Going forward, O.F.P plans to take their welcoming, social approach to the community.

“As O.F.P grows, the boys will continue to focus on their support of local chefs and industry peers to give them the platform needed to gain exposure,” Rose says.

“This will be showcased in the upcoming months when O.F.P gains [its] liquor license and will start showcasing special Friday night events as well.”

Find Our Food Project at 588 Goodwood Rd, Daw Park.

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