The concept of Mondo is partly educational. We want people to be aware of what they put in their bodies. The commerical kitchen makes take-home organic meal packs. There is a choice of seating, a bench couch lines two walls, a communal table is designed for a large booking or intermingling with various parties, or there are stools and tables in the bar area or overlooking the street. As well as the restaurant a commercial kitchen supplies the retail side - there's take home meals, pestos, jams, sausages and cakes.
Organic food is fresher and tastier.
There are vegan, wheat-free and vegetarian meals on the menu. Only about five per cent of ingredients are not organic. Spices such as lemongrass, nutmeg and even salt is impossible to get organically grown, Fawdon says. Some people may have the view that organic produce is beetle-eaten, expensive and that supplies are unreliable, but Rizzo says this hasn't been the experience at all. Much of the fresh produce such as lettuce, avocados and greens are literally plucked from the ground and bought into the restaurant.