The overwhelming feeling of peace and well-being from 100 Mile Café is the complete opposite to the bustling city corner where it is located. Neutral earthy tones dominate and a series of tree trunks aligned along one wall place diners at ease. The architecture is unashamedly modern with expansive glass walls allowing diners to take in the wonderful State Library design amidst sleek, taller glass and concrete structures. The carpeted floor provides for intimate conversation and a quieter dining experience than most modern installations.

The café itself is more a restaurant due to slick table service and a lengthy menu of substantial main dishes, and then there are the desserts. But the balcony beckons on warmer days for chilling-out café style with some cool beverages.

As the name suggests, the 100 Mile Café sources its food, with few exceptions, from producers within a 100-mile radius of the café located in the city centre of Melbourne. Those ingredients that are unable to be sourced within the designated area are sourced from as close as possible.

This concept is adopted from the “100 mile diet”, made famous by Vancouver couple Alisa Smith and James Mackinnon who have been living according to the diet for about three years. They were motivated to reduce their impact on the environment by reducing their “food miles”, the distance their food traveled to reach their plate. At the time, food traveled an average of 1500 miles to reach the plates of most Americans. Alisa and James considered that changing their diet to consume only local produce would reduce the toll their food was exacting on the planet.

The 100-mile theme is applied consistently across the restaurant, beginning with the sparkling water bottled in the Yarra Valley and carried right through the menu to dessert and the cheese platter. One of the few ingredients not sourced within 100 miles is the coffee, but the waiting staff inform me those really into having a 100-mile experience often opt for the locally produced hot chocolate or skip straight into the locally produced spirits.

The concept of sourcing produce locally conjures thoughts of a menu that is constrained to a relatively narrow range of cuisine. But, in fact, the menu is diverse and touches on southern France inspired slow cooked duck and, from an opposite corner of the world, Japanese suki yaki. The only part of the menu that seems limited by this concept is the locally sourced beer. It lacked the flavour of some of the more commercially produced beer, and it seems that Melbourne brewers haven’t quite mastered the art of brewing a good crisp, bitter larger. Never fear though, if you are after an alcoholic beverage try one of the many of the regions fine wines on offer. Ask your waiter for a recommendation.

Mt Zero olives with beetroot soaked radish priced at $5 is an excellent starter and a healthy serve for the price. The fresh olives burst inside the mouth and are matched perfectly with the tart, pink radish.

Seafood, sourced from Portarlington, is prevalent on the menu and diners can begin with an entrée of mussels ($18) before moving onto fish and chips with homemade tartare sauce ($23). Vegetarians are also well catered for, with the suki yaki offered either with or without meat ($26 and $22 respectively), dahl served with spelt bread from Clunes ($14) and home made potato gnocchi. Vegetarian pizza options are also available ($14 to $19).

If you prefer, a grilled Hopkins River porterhouse steak is on offer for $35, or an old favourite, the slow braised beef and tomato shepheard’s pie with sides of mashed potato and a Greek salad with tangy dressing will fend of any winter chills. Sides include hand cut chips, broccolini, spelt bread, garden salad and the in-season brussel sprouts.

The dessert menu is divine. A staple is the chocolate fondant, a rich chocolate sauce waiting to escape from its chocolate sponge shell, served with caramel espresso ice-cream and pistachio praline. The nightly special of quince crème brulee with a citrus side salad and wafers was a seasonal twist on a French favourite and was excellent value for $14. Winter fruits such as rhubarb and granny smith apples are offered in soufflés and cakes and a scrumcious lemon tart with lime sorbet recommended by the staff. All desserts are $14. If you prefer cold food to match the weather, sorbet is also available.

After dinner drinks, aside from the coffee and hot chocolate, include gin, vodka and whisky all produced in the Yarra Valley and rum from Queensland. In sticking with the principle, liquors are off the list until they can be sourced locally.

The knowledgeable staff are there to guide you through the menu and they have a great understanding of the concept. The service is fast, polite and the recommendations well received.

The 100-mile concept isn’t just about limiting the food miles. It’s about ethical eating. Organic food, fair trade food and rolling with the seasons. Don’t be disappointed if you favourite meal disappears from the menu – it’ll be back next time its ingredients are in season. To further reduce your carbon footprint, plant the Australian native seeds the café provides in a convenient coaster-style packaging.

For a guilt free night out, head to the 100-mile café, Level 3 Melbourne Central. The best way there is to enter from the escalators on the corner of Swanson and La Trobe streets. Monday to Friday, noon to late and Saturday 6pm to late. The 100 Mile Café is closed on Sundays.

Image by avlxyz (Creative Commons)