A Girl Called Jayne Moves into Elwood

Originally published on Broadsheet.

A music producer/chef with a history at Michelin-starred restaurants in France takes over the site of the long-loved Turtle Cafe.

“We’re running out of plates,” a waitress tells Yannick Beaucaine, the head chef and manager of A Girl Called Jayne, Elwood’s newest cafe.

It’s a sign locals are taking to the new venue, which recently replaced neighbourhood stalwart the Turtle Cafe, which had been serving Elwood from this street corner for more than 25 years.

Born in Brazil, Beaucaine studied French cooking and molecular gastronomy in Paris before working for Michelin-starred restaurants Le Jules Verne and Chateau des Avenieres. His side gig? Working as a producer for artists such as Drake (an early mix-tape called Comeback Season) and Gallant’s debut album, Ology, which earned a Grammy nomination this year. He moved to Australia for a relationship.

“I love Melbourne. The food is so weirdly great – the way different cultures come together,” Beaucaine says. “That’s exactly what we’re trying to do here, bring in an array of cuisines into the dishes.

“French, Mediterranean, Japanese, among others.”

On the menu you’ll find plates of challah French toast with maple creme brulee and poached fruit; smashed avocado salsa on toast with pico de gallo, dukkah, and feta; and harissa scrambled eggs with merguez sausage.

The menu is succinct; there’s only three lunch options for now, including a chicken katsu burger with cabbage, tonkatsu sauce and Kewpie mayo, but breakfast is available all day.

A Girl Called Jayne continues to serve Code Black coffee, keeping former Turtle Cafe diners happy. The cafe is also licensed, ready to cater for those looking for a post-beach cocktail session, with strawberry-infused Aperol spritzes and a drink called Apple a Day with fresh-pressed apple; fig and cinnamon bitters; agave; lime; and your choice of rum, whisky, gin or vodka.

A Girl Called Jayne
34 Glen Huntly Road, Elwood
(03) 9602 4968

Daily 7am–4pm


Image credit: Michael Woods.


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