Gati Expands With New All-Day Breakfast and Lunch Service

After nearly five years of serving dairy-free ice cream and gluten-free baked goods, Gati is introducing something new: a full all-day breakfast and lunch menu, launching August 7.

“I’ve always wanted to open a breakfast place because I want to wake up early and finish the day early,” said Chef Jam Sanitchat, owner of Gati and Thai Fresh. “When I started thinking about all the places I’ve traveled and lived, I decided to use that inspiration to create the menu.”

And that inspiration spans continents.

The expanded menu draws from Sanitchat’s travels and personal food memories, with dishes inspired by morning meals in Oaxaca, Paris, Singapore, Malaysia, Australia and her native Thailand.

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Gati’s mushroom congee that’s simmered with shitake, oyster mushrooms and ginger and served with soft boiled eggs and chili crisp. (Photo by Liz Harroun)

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Gati’s Australian Meat/Mushroom Pie. (Photo by Liz Harroun)

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Gati’s moo ping, which is marinated pork on sticks served with sticky rice and spicy sauce. (Photo by Liz Harroun)

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Gati’s vegan biscuits with a choice of pork sausage or mushroom gravy. (Photo by Liz Harroun)

Chef Jam Sanitchat’s brunch favorites

There’s the meat/mushroom pie, a nod to her time in Australia, where she estimates she ate about 150 pies during the year she lived there. The moo ping recalls her favorite Thai breakfast — marinated pork on sticks served with sticky rice and spicy sauce. And the memelitas, made with thick corn tortillas, refried beans, and cheese, are inspired by street breakfasts in Oaxaca. For the first time, Sanitchat can enjoy many of these favorites again, thanks to her wheat-free recipes.

“Even shrimp and grits, sometimes people put flour in the sauce,” she says. “But now I can make it gluten-free, and I get to eat it.”

Everything on the menu is gluten-free, and most items are vegetarian, with vegan and dairy-free options available throughout. It’s a natural extension of Gati’s ethos: inclusive, plant-forward cooking rooted in both tradition and experimentation.

The savory kitchen menu includes highlights like shrimp and grits with creamy garlic grits (or mushrooms, for a vegan twist); laksa, a curry noodle soup with fish cake and shrimp; and mushroom congee, slow-simmered with shiitake, oyster mushrooms and ginger, topped with a soft-boiled egg and chili crisp. From the griddle, guests can try a maple pecan peach waffle with coconut whipped cream, or opt for warm chive pancakes served with tangy soy dipping sauce.

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Chef Jam Sanitchat holds an ice cream cone at her vegan ice cream and dessert shop, Gati, in East Austin. (Photo by Liz Harroun)

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Maple pecan peach waffle topped with compote and coconut whipped cream. (Photo by Liz Harroun)

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Gati’s sour cream coffee cake. (Photo by Liz Harroun)

Gluten-free, dairy-free and vegan treats

From the bakery case, sweet and savory items range from vegan biscuits with seasonal jam to sour cream coffee cake, seasonal oatmeal bars, and rotating focaccia of the day, with toppings based on whatever produce is in season.

The decision to finally introduce a full breakfast and lunch service came down to space. Gati’s ice cream and bakery departments had long outgrown the kitchen, leaving no room for a stovetop menu. But when Sanitchat secured a new commissary space — where she also teaches Thai cooking classes — it opened the door to reclaim Gati’s kitchen for her long-awaited morning service.

Gati is located at 1512 Holly Street. Breakfast and lunch are served daily from 8 a.m. to 2 p.m., with full café and dessert service continuing until 10 p.m.

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