After a life rattling the pans at some of Australia’s most high-profile restaurants – including the coveted Vue de monde in Melbourne and Esquire in Brisbane – chef Vince Moefa’auo has turned his back on fine dining fare to open his own cafe.

But a regular cafe Halo Ground in Brisbane’s inner city Fortitude Valley is not. Instead Moefa’auo rolls out left-of-centre dishes influenced by his classical training, refined technique and love of science.

In a menu constantly changing depending on the season and the chef’s latest whim, there are crowd-favourite mainstays such as the cheekily named cock waffle ($26), featuring fried chicken, bacon, poached eggs and chipotle hollandaise on a cheddar waffle; and an indulgent prawn carbonara ($32) with house-made fettuccine, double smoked bacon, grilled Mooloolaba prawns and salmon roe.

A Mexican take on ramen is bouncing on and off the menu as the chef looks to refine it, while his omurice ($26) has become yet another hit.

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The latter sometimes comes topped with some of the crunchy fried chicken from the cock waffle, and other times wild mushrooms, but there’s always a seared beef version showered with strips of nori.

The beef could easily be the star of the show, sliced paper-thin and blushing rare, but instead the true hero of the dish is the swirl of soft, silky eggs lounging across a bed of torched rice in a pool of Japanese curry sauce.

The portion size is enough to feed two, but the nuanced flavour of the curry as it soaks into the rice and eggs is enough to have you scraping the bowl clean.

The delicate touch with eggs continues in the prawn and chilli scramble ($30) with satiny chicken layings mixed with slices of red chilli, splayed across soft, chewy sourdough and crowned with two butterflied, grilled prawns.

For maximum punch, the spice level could be turned up a few degrees, or perhaps a chilli sauce could be served on the side for diners to add as they please. Moefa’auo has also been developing his own version of the light-as-a-feather Japanese souffle pancakes he calls “jiggly wiggly” ($28).

Available only on weekends, they take at least 20 minutes to make, so be prepared for the other guests at your table to get their meals first if you order them. Service is otherwise lightning fast, with meals hitting tables sometimes even before coffee orders, delivered by a swift and smiling floor team.

As for that coffee, expect a bitter cup made using Tim Adams beans, while for something sweeter, try a Vietnamese iced coffee, piping hot white chocolate or house-made juice. There’s also a handful of cocktails, wines and beers available after 10am.

With its modern, sleek and large inside dining space featuring banquette seating, plus a generous, covered outdoor space with contemporary tables and chairs, it’s a nice spot to sit and enjoy breakfast. Halo Ground is a cafe that likes to push the boat out, so grab your life jacket and go along for the ride.

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