A stream of openings has hit the South Yarra-Prahran precinct since December, including Gilson, Ramblr, Shadowboxer Bar & Kitchen and Paul Wilson's Mr Wilson's Tuckshop (soon to be followed by Wilson & Market). Joining them is Abacus Bar & Kitchen, around the corner from Prahran Market.  

The name is a reference to the site's former tenants, Westpac bank. No detail has been spared in the fitout by Architect Eats.

There's a concrete-jungle feel with plenty of potted plants and forest green marble tables, wooden banquettes with brown leather cushions and nooks for those who want to solo sip Padre nitro coffee on tap.

Owner Dylan Whitmore has teamed with Chris Connolly (formerly Top Paddock) to create an all-day menu focused on a wood-fire oven. Wood-fired beans in a Maghreb tomato base with chorizo, egg and a cheesy ciabatta slice turn up for breakfast; wood-fired cauliflower with fried egg, horseradish, chermoula and baby beets for lunch, and wood-fired pizzas for dinner – along with eight local tap beers. There's even wood-fired pineapple in one of the cocktails.

A mantra of sorts is printed on the back of the menu: "We mill our own flour, we bake our own breads, we cure and smoke our meats, we bake our pastries, we keep our own bees," it reads, before adding that anything you leave goes to the worms, and subsequently to the herb beds.

Open Mon-Tue 7am-4pm; Wed-Thu 7am-11pm; Fri 7am-midnight; Sat 8am-midnight; Sun 8am-11pm.

383 Chapel Street, South Yarra, 03 9824 1026, abacusbar.com.au