Elements Eatery is an award-winning destination cafe located in Rosebud on the Mornington.
Elements Eatery is an award-winning destination cafe located in Rosebud on the Mornington.
Awarded ‘Business of the Year’, ‘Hospitality Business of the Year’, Best Bites and ‘Healthy Choices’, Elements Cafe continues to be recognised for its customer service, sustainability and delicious, nutritious food featuring local produce.
Situated in the heart of Rosebud, Elements champions a distinctive and award-winning approach to hospitality.
The food is nutritious and delicious, highlighting regional produce, and upholding an eco-friendly ethos.
The setting and service is an award-winning Rosebud cafe at Yawa Aquatic Centre, earning numerous accolades since opening.
Elements Eatery is operated by experienced hospitality professional and talented local foodie Tracey Fleming, known for being a serial founder of successful food and hospitality businesses including Blue Mini: eatery, emporium, events and Boneo Road Roasters coffee.
The seasonal menu changes, inspired by local ingredients but the great flavours remain throughout the year!
All day breakfast and brunch options include some trusted favourites combined with colour, new flavours and twists on the traditional.
View the current brunch and breakfast menu and come along to dine in the light-filled surrounds and experience produce from local suppliers including: Hawkes Farm potatoes, Somerville Egg Farm eggs, Bakers Boys breads, Dalia’s fruit & vegetables, and Mornington Peninsula Granola muesli, to name a few.
The Elements Eatery team takes great pride in providing professional, friendly and snappy service for groups and individuals to enjoy their breakfast, brunch or a relaxed lunch.
There is also plenty of space for wheelchair and pram access in the spacious building which has been built with universal design principles in mind.
Elements Eatery has a philosophy to reduce, re-use and re-cycle and chooses eco-sensitive packaging and continues to work towards both sustainability and circular approaches to hospitality.
“We reduce our impact as much as possible across our operations and always look for ways to contribute positively to our community.”