The Eastern Bloc, Coburg

Behind leadlight windows on Coburg’s Bell street, the charming The Eastern Bloc Coffee House & Eatery is a modern European treat. The well-decorated space combines the charm of vintage and recycled furniture, whilst presenting it in a modern and artistic way.

On entering the café, attention is drawn immediately to an exquisite timber table that fills the room with a warming presence. Rescued by The Eastern Bloc owner Jason Sennitt and his wife Vanessa, its former position was quite contrary to its busy role in the cafe. Its past life as a work bench for the construction of church organs. Still bearing faint scars, the authenticity extends to other furnishings at The Eastern Bloc. Brightly-coloured vintage posters from Poland line the walls, leather couches sit proudly on the timber floors, not to mention the impressive antler chandelier oversees all.

The traditional tastes of Eastern Europe are heavily seen within The Eastern Bloc’s delicious menu. Borrowing a few traditional recipes and sharing food stories from family and friends has resulted in authentic food with a modern twist.

The Eastern Bloc Reuben is a customer favourite. Slices of organic slow cooked pickled pork are served between toasted Brasserie Bread New York Rye slices with melted Swiss cheese, pickled cucumber, sauerkraut and a homemade Russian dressing. This sandwich is perfect for the winter months. Jason believes in the importance of fresh produce in all his dishes and as a result sources only the best Australian and European produce.

The B.L.A.T is another noteworthy dish served at The Eastern Bloc. Rashers of streaky bacon, soft avocado, sliced fresh tomato and crisp lettuce are served between a Brasserie Bread’s brioche bun. The Belgian butter in the brioche melts away with the warm bacon, with a dash of homemade chilli jam and roasted garlic aioli, this plate as Jason describes it, is the ‘perfect hangover cure ‘.

Pork belly sliders in Brasserie Bread slider brioche buns are completely tasty morsels. Twelve-hour slow cooked pork belly is coupled with homemade coleslaw, fennel, green apple and fresh parsley with a dash of roasted garlic aioli. Bliss.

‘The Shroom’, an open-style sandwich is served as per tradition – on rye bread. Brasserie Bread New York Rye is the perfect base for the sautéed button mushrooms, mixed with fresh parsley and dill, crumbled feta and smoked almonds. This modern approach to a European favourite is faultless.