Melbourne: Modern Thai @ Longrain, Little Bourke Street

While the highly rated Chin Chin seems to be all the rave in Melbourne, my trip to the modern Longrain on Little Bourke Street still shows that the top spot for Modern Asian is still up for grabs.  Modern Thai food has come a long way from the awkwardly sweet and deep fried things they were before, but was this a change good enough?  This was my first visit to Longrain in Melbourne and I loved its airy venue which paired high ceilings with its long tables that swept across the diner. On top were glasswares arranged neatly for the afternoon service. It all felt very "upmarket".  Its a nice feeling.  But remember, Longrain gets pretty busy so remember to make your booking via the telephone or the OpenTable website here.

To get the pace going, we order a couple of betel leafs! Mine was the betel leaf with pomelo, mint, green papaya, peanut and toasted coconut slices.  Som Tam on a leaf? Maybe!

Like how most Thai salads are, this one had a refreshing punch the moment you take it in whole.  There is something about the crisp vegetable crunching in your teeth whilst your palate is serenaded by the Thai dressing that simply awakens your senses.  Love that sweet-sour-salty combination! Not to mention that juicy pomelo and betel leaf that are sweet at first but carries a slightly bitter aftertaste.  This was an appetiser that leaves your mouth clean for the next.

Longrain’s signature dish of Eggnet, pork, prawns, sprouts, and peanuts served with a cucumber relish came next.

It is easy to see why the dish is so likeable.  Firstly, it is big.  Really bloody big.  But there is a little catch and it is that the dish is not filled entirely with meat and seafood but rather, massive amounts of juicy bean sprouts that compliments the herb and meat contents.  This to a certain extent felt like a noodle-less Pad Thai! It was yummy!  Its savoury, then a bit sweet but more importantly the dish was fragrant thanks to the little strips of kaffir lime, chill and lovely mint.  I really enjoyed this dish.  At the end though, I felt a little sad for the cucumber relish.  The balance in this dish was already optimal so I had no need to add anymore sweetness from the relish!

The next dish was the special of the day recommended to us by Longrain's waiter.  It was a whole fish filleted and deep fried served with a tangy tamarind sauce.

I love seeing my fish filleted with the whole lot deep fried to perfection.  Here the batter was thin so it only had a mild crisp from the deep frying.  What it lacked in crispy batter, it made up for by ensuring that the flesh was kept superbly moist.  Drizzle a little lime juice over the fish before dipping it into the Tamarind sauce and wow! It was an amazing meal!   This was one of my favourite dishes that day which I believe Hendra enjoyed too.  It aced both presentation and taste well.

The next dish to hit the table was the dish of pork hock.  Need I SAY. The dish looked good!!! At Longrain, the presentation is almost as important as the cooking.  

Before we started, the waiter explained to us that the dish has a lot of sugar.  To balance the sweetness, Longrain uses a chilli-vinegar concoction that brings a sense of balance to the dish.  True enough, I can imagine the dish being immensely sweet without the vinegar.  Whilst this dish was quite good, it can very quickly become overwhelming because of that deep fried fatty pork hock combination with a fairly sweet and sour sauce.  Definitely not a dish to be ordered for one, but its something to be shared around the table.  It is almost as if one piece is too little but two on the other hand is too much!

Last but not least was a dish of stir fried king prawns, and mussels in a turmeric x chilli sauce.

The dish looked meagre on the first sight.  All we had were 4 prawns and 3 mussels.  But fret not, each piece of seafood were still rather plump in size.  But Mei reckon that the garnish of fried kaffir lime leaf would already cost a fortune! She is most definitely right because Kaffir Lime leaves are  really expensive!   Putting prices aside, this dish is pretty damn tasty thanks to it sauce.  Also, the turmeric is really mild so do not worry if you dislike that herb.  In a nutshell, it was a rather tasty but a little expensive :P!

While I would have loved to order a dessert to end, my stomach thought otherwise.  I was very full!  With a bill the creeped close to $190, Longrain is by no means a cheap affair.  For 4 diners, we might have been overly ambitious and ordered too much but no regrets here for sure.  The service was decent, food was tasty, the ambience comfortable and more importantly, the company that afternoon was spot on.  My best comparison for modern Thai would be Nahm Thai which has now been branded to Nunam as well as Galangal Thai and Red Opium, all of which are in Perth.  Out of these four places (including Longrain), it is clear that Longrain is a winner for the many reason which includes better value, greater creativity and  more originality.  Nahm Thai dulls in comparison to the lot especially when most Perth people considers Nahm Thai to be Perth’s finest modern Thai restaurant.  In my opinion, only Galangal Thai’s Pad Prik King and Red Opiums incredible tapas selection comes close to challenging the delicious fish and egg net dish I had today at Longrain :)!  Oh do not forget, Galangal Thai is possible the cheapest contender of the lot albeit its small serving sizes!

WenY

Melbourne: Little Ramen Bar X Shanghai Street Dumpling @ Little Bourke St.

The traditional Ramen has strong following that prompted many brands and independents to open outside its place of origins.  Whilst famous brands have a strong backing due to their established names, the independents are not deterred from defining their own ramen.  Such is the story of the Little Ramen Bar who has been serving delicious bowls of ramen from its narrow spot on 5/346 Little Bourke St.

Classic dishin’with a round of Gyoza for the table.  Yes? No? Maybe?  Typical.

A page long ramen selection threw me into the usual dilemma.  But I came here twice so my problems were solved :)!  The first round I saw me order the Hokkaido Ramen.  A delicious miso broth combines mixed vegetables, minced pork, corn, butter and a slice of BBQ pork for a full Japanese Northern Island experience.  Its butter melts into an aromatic whiff making the tasty broth even richer and more flavourful.  But surprisingly though, my added egg was the killer of the lot.  The runny brilliant orange yolk was all the rave.

In the second round, I shared a classic ramen + chashu slices with AC.  EGG, PORK and RAMEN.  Is there a more delightful combination?   The porky - creamy goodness stems from what the place says is a result of 10 hours of cooking.  Sure seems legit to me!

Sharing seems a little strange as it is something I do very infrequently.  But worry not.  The Little Ramen Bar is a few door Shanghai Street Dumpling on 342 Little Bourke St.  Another popular place that serves quality dumplings for decent pennies.  After queueing for a bit and yes, you have to queue for both the Little Ramen Bar and the Shanghai Street Dumpling, we were seated outside.  At Shanghai Street Dumpling, you order before you are seated which seems like a legit way to increase a restaurants efficiency.

This was my second dumpling meal after an overkill of Xiao Long Bao at Hutong.  Still scared of dumplings, I decided to call a crab and pork Xiao Long Bao in anticipation that the sweetness of the crab flesh would mellow well with the pork broth.

Did it work?  Comparing the two Xiao Long Bao I had at Hutong and Shanghai Street Dumpling, the one at the latter was significantly less cloying.  Thanks to the addition of the crab, there was a subtle seafood flavour through the dumpling which made it more palatable.

Shanghai Street Dumpling’s Pan Fried Pork Buns.

This dish was a reminiscence of my trip to Taiwan where the road side vendor serves these little pan fried buns at the speed of light.  But remember, do not bite in so quickly!  The hot juices within can burn and it will.  Go slow and steady!

(Note: The Chili Oil Wantons at Hutong are heaps nicer than the ones at Shanghai Street Dumpling.)

Do you want lunch with variety?  Look no further.  The Little Ramen Bar and Shanghai Street Dumpling are within close proximity of each other on this strip of Little Bourke Street.  Mind blowingly good?  Perhaps they were not the best in the world as the ramen in NYC/KL carries more weight and even the street vendors of Taiwan makes kick ass dumpling for half the dime.  But for where we are, feast your buds with their creations and enjoy with little concerns for your wallet!  They were really quite good!

Check out my other Ramen posts:

Dosukoi Ramen @ Allendale Square, Perth

Kai Ramen @ Bull Creek, Perth

Oceans Ramen @ Northbridge, Perth

Nao Ramen @ Murray Street, Perth

Ramen Lab @ Mount Lawley, Perth

Genki SET Japanese @ Den Haag, Netherlands

The Little Ramen Bar @ Little Bourke Street, Melbourne

Ippudo Ramen @ Hong Kong

Hide Chan Ramen @Midtown East, New York City

Totto Ramen @ Hell's Kitchen, New York City

WenY

Melbourne: Perfect Steaks @ Rockpool Bar and Grill, Crown Melbourne

Rockpool Bar and Grill in Perth was my first massive steak crush.  Between its bolder flavoured grain-fed or the more mellow, lighter tasting grass-fed beef, there was always something for everyone.  As Australia’s first internationally acclaimed restaurant, I have always wondered how does Rockpool Bar and Grill in Melbourne compare to the one back home in Perth.  On a cool Sunday night, I decide to take a trip to Bovine Heaven.  Whilst I have no pictures of the entrance, the original Rockpool Bar and Grill in Melbourne sports the same long hallway graced by cuts of beef being dry-aged.  A true sight to behold!  Its interior was darker than the establishment in Perth but sets the mood for a good night out.

But food beyond anything else is key to my verdict of any restaurant.  Why should it not be after all?  Our starter was a Wagyu Bolognese.  A classic favourite since my first trip to Rockpool back in Perth!  Here, the waiter takes courtesy of plating a main size one into two appetiser sized ones to avoid the fuss of splitting.

With no questions, the mince melts in your mouth whilst the sauce was just perfect.  But the pasta was not as thin as the one in Perth!  

The grain-fed rib eye.

Its dark red middle is symbolic of why dry-aged beef is such a priceless commodity among foodies and beef lovers alike!  The flavour is just yums and the way Rockpool cooks the steak always elevates the joy of eating it.  At Rockpool, a perfectly charred steak that never fails to hit the sweet spot is a norm.  Tender, cooked to order and the temperature of frying the steak is just spot on!  For my condiments, I chose the Dijon Mustard and Harissa as both help bring the best out of the steak!  But if you are not a fan of mild mustard, the spice laden Harissa might just be your thing.

No meal at Rockpool is ever complete without its famed Mac n Cheese side.  And what can I say?  Fat on fat on fat?  Nobody got time for concerns!  It was yummy!  But for some reason though, the charm it first had on me 3 years ago had seemed to worn off.  It no longer felt all that special.. and I wonder why!

We also ordered a side of chopped salad which looked absolutely rubbish after being tossed in the dressing but here is a picture of the oven-roasted pumpkin and sweet potatoes topped with a roasted garlic yoghurt.  This was really nice! It was my second time having it at Rockpool and I still cannot get over the way the garlicky condiment harmonises with the sweet edible tuber!

A sweet ending of what I can only remember now as some sort of cheese cake with strawberries, meringue and what I believe instead of a biscuit base, was grated coconut?  Hahaha I really was so full at this point that sharing a dessert was all my stomach can afford.  

But I have to say, it was an impressive slice this one.  I was quite hesitant to follow XL’s choice of cake because cheesecakes had always been a fairly “heavy” dessert but this felt nothing like the conventional cheesecakes!  Instead it was rather refreshing and led the dinner to a good ending!

A meal at any Rockpool establishment comes with a tag that most find unjustifiable.  But coming here once a year for that once in a blue moon treat makes a lot of sense to me.  You get the prime service, absolutely delicious steaks and over all, an amazing meal.  The food here does not carry the cues of modern molecular gastronomy and lacks the necessary elements of surprise of fine dining but what Rockpool does is make the classic staples like steak & chips, absolutely spectacular.  I mean after all lets be honest to ourselves, how many times have you been served an absolutely rubbish $30 steak? 1 too many I’d say.

WenY

Melbourne: An Italian Affair @ Kaprica, Carlton

What does a graffiti-laden-facade 1 man kitchen bring to the student suburb Carlton? Authentic pizzas and minimalistic pastas!  Housed in a shop opposite the Lincoln Square skate park, Kaprica sits quietly in its spot only to be revealed by buzz of patrons buy pulling stringy mozzarella apart and twirling their pastas.  Needless to say, I was one of them.

That day we ordered a couple of pastas to go around the table and a pizza to share. To start was a serve of garlic and chill prawns topped with parsley.  Unlike most prawns that come out in a cream based sauce, these were panfried an topped with crispy bits of garlic and chilli that was a mix of salty fragrant goodness!

With the bread that came as a starter, I mopped up the tasty oil that has been infused with the flavours of garlic and chilli.  Quite a joy it was!

Next up was a pork sausage, with fennel and chilli pizza.  The pastry at Kaprica is thin, light and fluffy.  Every bite into the pizza was not greeted by a hard crust but a crisp one and when you tear it apart, you know it has been made just right.  Despite it being a fairly large pizza, I could have easily ate the whole thing by myself :P!

The toppings on the pizza was not over the top.  Instead it capitalised on quality produce like homemade sausages and fresh herbs.  Kaprica’s home made sausages were absolutely more-ish.  Have it paired with the little bits of pungent onions and chilli sprinkled on the top and the pizza experience became even better !!  Also, I do not know how Kaprica does its tomato base but it was highly commendable.  It struck the right balance between its acidity and sweetness.  

Next was a mushroom fettuccine in a cream based sauce XL’s friend’s choice.

Its approach was simple, slices of plump swiss mushrooms, silky pasta, lashings of cream and a generous grating of parmesan.  Despite looking rather heavy, the pasta as a whole was really yummy and light.  Even more so when shared amongst the table.  It was a bit of a surprise win this one!

Gnocchi Napolitana was XL’s order.  

Fluffy little pillows that were cooked just spot on.  Neither was it mushy on the outside or doughy on the inside.  I quite enjoyed the flavours on the plate but is not quite sure whether I could eat the whole plate by myself. Sure, the  over all flavours were quite traditional and basic but the tomato sauce-cheese combination just did not seem substantially interesting enough for me down it solo!

Fettuccini alle Vongole was Mei and Hendra’s choice for the table.

The briny flavours of the clam brings a whiff of the sea to plate.  Imagining the little pieces of fleshy clams paired with a sweet white wine sauce and freshly chopped parsley almost made this dish the winner of the night.  But twirling my fork through the noodles, I soon found a systematic error.  The food in Kaprica needed more salt.  Perhaps my taste buds have been polluted by the heavily flavoured food I have had in the last few days but a tad more salt would be very nice!

Simple, traditional and satisfying are three words I would use to describe the food at Kaprica. There is no try hard, sugar-coated dishes but instead, honest dishes that keeps the meal simple. But do not worry, the handwritten  menu at Kaprica changes depending on what’s in season so it remains simple but never boring :)!  Simply sublime.  This was another great introduction by XL’s friend KK. 

WenY

Melbourne: Palatial Wagyu @ Guhng, McKillop St.

Whilst my blog have promoted Melbourne for it phenomenal brunch fare, there is also another side to this global city.  During my trip, I had a very good Korean meal at Guhng, a Korean barbecue place hidden on the charming McKillop St. Walking in I was impressed by this multi-level establishment fitted with a Korean themed interior that was neither modern or traditional but rather, a combination  of both with a calm mood lighting through the venue. On every table, an adjustable vent is fitted to ensure their patrons do not walk out smelling like the barbecue they had.

But looks are only as good as its taste.  We scanned the menu and quickly found a few things we were really keen to try.  

First up was Andrew’s request for something “authentic” the seafood tteokbokki (rice cake).

Taste wise it was decent and the seafood content was generous.  Nonetheless, coming thousands of kilometres from home, I was not the most impressed by the “authentic” rice cake dish :P!  

Korean Barbecue tend to be quite generic.  You would usually have a few marinated choices, some pork belly slices, chicken tight and such.  The menu at Guhng was no different.  But we set our eyes on the Wagyu which was a handsome $39 for 200 grams.  We ordered one serve at first but ultimately ended with two.

The wagyu at Guhng had no marbling grade whatsoever but it melted in our mouths like butter.  No way this was healthy but the mental joy was absolute.  My Korean BBQ ways were groomed by my mom since I was younger.  It would be a large leafy lettuce, some garlic slices, chill bean paste and that lovely slab of meat.  The mild spiciness paired with the pungent garlic sure kicked ass when eaten together with this yummy beef. With 200 grams in each serve, it was nowhere near enough but with some lettuce leaf followed with another serve, it was a good really feed.

Trying to be a little fancier, we ordered scallops to be barbecued.  Sadly, it as an utter waste.

This was cooked a little over, its presentation was a little lacklustre but more disappointingly, Guhng lacked that special finish for the sea’s best protein.  Wasabi and soy was their best condiment but it did not complement the scallops at all!  Not recommended!  Got extra dough?  Definitely a 3rd round of Wagyu haha!   

Our last meat was the pork belly without any marinade.  It was a classic but rather typical to the extent that there was definitely nothing to shout about.  But nothing wrong either.  Looking back, the post from top to bottom might sound a little sad because the only dish I had portrayed to enjoy was the Wagyu.  But do not be fooled.  The meal here was tonight was nice. This is probably the best upmarket Korean I have been to to-date and deservingly so.   To add to the delight, Guhng also serves various rice wine concoctions that were absolutely sensational.  We ordered a jug of berry delight.  Each sip contains creamy yoghurt and bits of berries berries with the slightest hint of alcohol.  This was an easy beverage for non-drinkers like myself.  As a whole, Guhng was easily a place I will return for my Korean fare anytime but do not expect it to be that superb value for money place like Chick-In :P!

WenY

Melbourne: The Best Soy Chicken @ Pacific Roast House, Lonsdale St.

A delicious Chinese roast is always up there amongst my list of comfort food.  Imagining crispy roast pork crackling, juicy roast duck, and garlicky Kailan with piping hot rice simply gets me drooling!  Pacific Roast House on Lonsdale St. serves a delicious Soy Chicken feed in town, and they are not shy the flaunt it.  With a full bird close to $40, it was easily the most expensive Soy Chicken in Australia.  A full bird at Good Fortune is only $24!

At Pacific Roast House however, the common protein is transformed in to a perfectly caramelised bird with a tender flesh.   Its skin is silky smooth  and I cannot help but feel terribly impressed by the Soy Chicken served at Pacific BBQ.  The colour itself just looks extremely tantalising.  To add to the glory, its accompaniment the ginger is generously formed and sautéed to perfection.  Salty, mildly pungent and extremely fragrant, it gingery flavours could easily make anyone eat a bucket of rice!

The duck here though is only mildly impressive when compared to the likes of my home favourites Good Fortune Roast house and HK BBQ house in Perth.  Nevertheless, it was not a bad eat.  Just nowhere near as outstanding at the Soy Chicken they serve.

Pacific Roast house has always been a good eat since my first time there 7 years ago, but never a good host. Unfortunately, if you frequent places that serves awesome roast, sometimes part of the dining experience is the attitude; bad ones where hospitality feels a bit more like hostility.  The waiter comes up with little courtesy and offers drink the typical way you get asked in HK.  It does not go “Would you like a drink?”, instead it will be “Drink!?”.  It just cracks me up knowing how many people suffer a culture shock coming to Pacific Roast House.  But a veteran eater knows that this is no more than a norm.  In saying that, it does not necessarily mean I agree!  Just that I expect it!

WenY

Melbourne: Brunches of 2014 (Breakfast Thieves)

Breakfast Thieves, Fitzroy

With my homies arriving from Perth, it was definitely time to reach out to more interesting places around Melbourne.  After a mediocre experience at Hammer & Tong, I was in not in anyway keen to return in the limited time I had.  But fret not, hipster suburb Fitzroy had plenty more on offer.  For today’s brunch, Breakfast Thieves situated just off Smith Street on the leafy Gore Street was our host.

Brunch at the Breakfast Thieves on cool Friday morning could not get any better.   Considering that it was a quiet day, the service was gratuitous and prompt.  The hot chocolate here was quality but not as stellar as the one I had at Architect & Heroes.  In saying that though, I could do with the $3.50 price tag any day!  For breakfast we had:

THE LEGEND: Spicy baked eggs with spanish chorizo, mushrooms, green peas, corn & feta served with herbed garlic toast

The cliché, with a little more swag is the right way to describe the Breakfast Thieves version of baked eggs.  The herbed garlic toast that came with it was a good enough reason to order this dish.  It has been a long time since someone served me an interesting carbohydrate on the side!  The smokey chorizo flavours through the goey yolk and tomato base paired well with the creamy, almost neutral feta.  Yummy!

LEPRECHAUN: Corn fritters on roasted fennel puree, burnt butter brussel sprouts, avocado mousse, pomegranate and raisin with poached eggs.

The highlight of the brunch at the Breakfast Thieves was probably the fritters.  Mildly crisp on the outside, fluffy on the inside, really there was nothing to hate.  Its fennel puree was seasoned well and every thing just seemed to complement each other really well.  Oh, do I even need to mention its picturesque plating too? Probably too obvious.    I do not normally harshly compare restaurants, but this really shames the fritters at Hammer & Tong big time.  Sorry bud.

THE BREAKFAST CHAIN: Quince & apple, almond crumble with triffle berry yoghurt, side of soft-boiled eggs & English cheddar melted soldiers.

A green chain with what I would consider a decadent vegan option is something AC ordered.  Needless to say, I was impressed and never would I imagine that something like that could be vegetarian!  Tasty soldiers for dipping were so good I ate it on its own!  However, the eggs here were a bit of a 50-50 as one was perfect whilst the other was overcooked.  But with two other sweet options  on the side, it was hard to stay disappointed for long!

The name Breakfast Thieves is definitely not representative of its prices but rather, how I would be willing to let this establishment play thief to my mornings if I become a Melbournian.  Its barely secluded location on a leafy street means that there was a lot of value in just the ambience itself.  Its food is far from the modern breakfast gastronome but what it does, it does well.  Really well in fact.  I would not like to talk this up because after all, hype kills.  Breakfast spot in Fitzroy?  Done.

Operator 25, CBD

Hardware Société, CBD

Hammer & Tong, Fitzroy

Seven Seeds, Carlton

LE MIEL et la lune, Carlton

WenY

Melbourne: Brunches of 2014 (LE MIEL et la lune)

LE MIEL et la lune, Carlton

A short track through the Carlton hills for a morning walk with my little girl Daisy means I was ready for a good breakfast.  Today’s brunch was at LE MIEL et la lune, a French sounding cafe situated just a few steps away from the busy Lygon Street.

At 9am, the venue was not overly crowded allowing a prompt yet welcoming service from the  LE MIEL et la lune breakfast crew.  Add that to a menu that is long and elaborate, it looked to be a promising morning.  But coming here solo means my choices are limited to one.  I learned the hard way when I ordered a pad thai and a beef salad all for myself just a day earlier at Ying Thai 2!

That morning, I wanted something special so I went for an extravagant French toast.  The one at LE MIEL et la lune came topped with bacon caramelised bananas, crushed pistachio and butter scotch.  Absolutely scrumptious.

Buttery brioche, silky thin butterscotch, and perfectly caramelised bananas sets the standard for the most orgasmic first bite.  The addition of the bacon can be likened to adding salt in a chocolate cake. It enhances the flavour.  Here it played the same role.  Textural wise though, I was not overly impressed.  Too damn soft =/.  Soft bananas, silky butterscotch, and airy toast was perfect but all that was missing was a few slices of extremely crispy streaky bacon.  I would have preferred that over the pieces of lean and limp ones! A personal preference I guess?  

So pretty!  This easily rivals or betters the one served at Gusto Food in South Perth. 

LE MIEL et la lune served me an indulgent meal today.  So many indulgences all on one plate, of which almost every element was done to perfection.  I was happy.  Very.  Any unhappiness would almost relate directly back to the fact that I was alone and could not sample the other awesome dishes like the pork hash, fritters and even the Korea inspire Gnocchi.  It was time to stop dreaming now.  

Operator 25, CBD

Hardware Société, CBD

Hammer & Tong, Fitzroy

Seven Seeds, Carlton

Breakfast Thieves, Fitzroy

WenY

Melbourne: Brunches of 2014 (Seven Seeds, Carlton)

Seven Seeds, Carlton

With a name more synonymous to that of an artisan coffee roaster, this was the last place I expected to find a brunch spot.  Last winter, I stumbled across this little institution about 200 steps from my friend’s abode in Carlton and had been keen to try it ever since.  Was their highly rated coffee as good as their brunch?  I headed there with XL’s housemate, KK to give the place a try.  He told me to expect a very healthy brunch which got me sort of concerned.  But without trying I would not know right?!

Housed in a refurbished warehouse, it was a busy place at 8am.  More interestingly,  diners are invited to see the Seven Seeds production line made in a room encased with glass.  More than half the space was dedicated to that whilst the kitchen felt no smaller than 10 squares max!  But hey, sometimes the smallest kitchens make the best food no?  Drinks here are fine, but the hot chocolate was not life changing one.  So duh right?  Its was a coffee place after all!

For my brunch, I decided to go for the WelshRarebit.  Imagine a toasted bread topped with a tasty cheese, and mildly pungent mustard mixture before being grilled momentarily to melt.  If you are a fan of both cheese and mustard alike, you would find that this was an absolute beauty.

Before I dug into the dish, I realised that Seven Seeds paid strong attention to detail.  On my dish, "fried poached eggs" sat on the rarebits with a refreshing mixed green leaf salad fixed atop. Altogether it looked sensational.  More importantly, this was not sickening in anyway as everything complemented each other well.  I am actually quite surprised that several greasy elements can come together without being cloying!  

While mine was not one of the healthier options, the Green Eggs was KK’s choice.

Whilst I had just a very little piece, it was yummy!   Nothing really outlandishly special but hard to dislike.  Perfectly poached eggs, well-presented and simple.   My only regret was perhaps not paying more attention to the sauce.  Was it a pesto?  Was it a chimichurri?  Or perhaps an avocado mix? 

Handmade crumpets with coffee-infused butter, toasted hazelnut crumb and coffee caramel was something I decided to share with KK to end our meals.

As a person who does not drink coffee, I actually enjoyed this sweet ending of mine for several reasons.  First off were the soft and fluffy crumpets which made eating a bliss. No knife or fork required here.  Additionally, the use of coffee gave this dish a lovely smell which made my senses tingle.  Lastly, its composition of which was sweet, salty, and fragrant altogether with the crunchiness of the crushed nuts was simply yummy!

Whilst I am unwilling to commit to saying that Seven Seeds is the best brunch in town, it would not be too far off.  Its casual yet relaxing environment makes this a likeable place to dine while still being conveniently located within walking distance from the city.  Add that to Seven Seed’s fair prices and well-prepared dishes like the green eggs, the Welsh Rarebit and coffee-infused crumpet, it was hard to say no!

Operator 25, CBD

Hardware Société, CBD

Hammer & Tong, Fitzroy

LE MIEL et la lune, Carlton

Breakfast Thieves, Fitzroy

WenY