Kitchen talk: Etienne Bruwer

Executive Chef at Rail House Café

What is the concept of Rail House Café?

A modern, all-day café with a menu of unique signature twists to international favourites in an artfully designed space. The globally-inspired menu offers healthy choices for everyday dining alongside weekend indulgences.

What’s the signature dish?

Breakfast and brunches have been a key focus for us, with a menu of nine different ways to enjoy your eggs including our unique hybrid eggs benedict and burger dish – the ‘Burgerdict’– a poached egg atop a beef patty with special hollandaise sauce, on an English muffin.

Etienne Bruwer

What do you like about being in Victoria?

Our location in Nova Food means we’re at the heart of this burgeoning foodie hotspot in the capital. It’s exciting to be a part of Victoria’s regeneration and growing reputation as a destination rather than a place people travel through!

When did you know that you wanted to be a chef?

I grew up on a farm as a child in South Africa and went to boarding school during the week. Whilst at home on the weekend, I spent as much time as possible in the kitchen cooking with my mum and weighing out ingredients. I suppose this is what encouraged my passion for cooking.

What’s the most important thing you’ve learned in your career?

The one thing I have learnt to truly appreciate is the value of working closely with great suppliers to get the best possible produce into our restaurants.

Whose cookbook do you turn to again and again?

There are so many but Culinaria France by Andre Domine and Essential Cuisine by Michel Bras top the list.

Rail House Café, 8 Sir Simon Milton Square SW1E 5DJ; railhouse.cafe