Keep it simple, keep it real

Some things are supposed to be simple in life and food tends to become one of those things that people think should be complicated. But it's not true. How often have you gone out recently and seen things on the menu you don't know or words that you read and think that someone just tried to be fancy and make up a word to make them look extravagant.

I understand that we are venturing onto new ground, sampling the new beginnings of things all things tasty but seriously, can't we enjoy the simple things in life? Not everything has to be so fancied up that the meal gets lost in translation.

I've located a quaint little place in Windsor where it's laid out with old school bar stools and styled up with vintage quirks that makes your eyes wonder the room. Chilled out tones suited to fit in with the local crowd of opp shoppers.

Parlour Diner provides humble service with a cheerful welcome that is always enticing in any establishment and made a dreary wet day seem less miserable.

Choose from the selection of burgers and rolls and down it with a cold beer or go old school with a choc malt milkshake. Simple and effective to enjoy some down time away from the desk or catch up with a friend.

My choice today was the Lobster and shrimp Po Boy a top of an Asian slaw in a sesame seeded soft golden roll. Fresh and tasty and simple flavours encouraged the taste buds to enjoy each mouthful. Although slightly difficult to eat with the jaw breaking tower of lobster and shrimp pieces atop of the overflowing slaw, but hey I am not complaining. It's a nice surprise to see such a tower.

I'm generally just a big kid at heart and although winter surrounds the outside world there was no passing up the choc malt milkshake option to wash it all down with.

Together with my Po Boy and milkshake (which only bought the husband to the yard), a selection of tasty sides were central to the table to enjoy. Jalapeno poppers were eye watering as the light batter encased the heat of the jalapeno juices which exploded on first bite. Pleasant to not have it stuffed with cooling agents as most places do, leaving for nothing but intense heat with the option to cool it down with some smashed avo if need be.

A good serve of curly fries is a given to anyone really. It's surprising how much curly fries taste compared to just your ordinary chip. I know it's all in the coating but it's still the same base isn't it? If I had to be a chooser between a chip, a wedge, a fry or curly it would have to be the curly. Although I am partial to a good mash but that's another story.

Although slightly more on the modern side of things, corn on the cob with lime and herbed butter was sweet and fresh flavoured.

Lastly on our table was the the Dog, a long wiener nestled in a golden soft roll finished traditionally with mustard and topped with fresh tomato salsa. This long snag was needing to be cut off each of the ends of the dog so that it didn't come back and hit you in the eye on first bite, it was full flavoured and hit the sides perfectly.

Everything was tasty and simple, perfect to meet anyones needs and a pleasant stop off that's for sure. A slight opp shop feel but contained a modern hit still matching to what we are now expressing our needs towards. But in saying that it downs't go over the top and maintains it's humbleness.

I am not trying to be hypercritical on the change of the world and where food is taking us. I just want people to still be aware of the simplicity food once was. I'm all for change and experimenting but food such as this, is something we need to remember.

Try out the Parlour Diner, it's sure not to disappoint.

Parlour Diner

64 Chapel Street

Windsor

9533 2006

Picture Perfect

Close your eyes and picture a wintery day with a nip in the air, sun light glistening on the icy waters while waves lap on the golden shores. You are relaxing in warmth as you gaze across the coast towards the city with a glass of vino in hand and good company beside you.

Now open your eyes and look around, are you now wishing you could be somewhere else rather than where you are? Perfect.

Well here I am once again telling you their is only one place you can get everything I just described and more and that's down on Half Moon Bay and inside the tranquil and elegant Cerberus Beach House.

With winter on the way, it's nothing but a perfect possie to settle in for an afternoon or on a chilli eve watching storms race towards the coast line, seeing the fog lifting or just gaze across the shores on a cool day knowing that you're a lot more warmer that the outside world.

A gorgeous Winter menu does nothing but entice you towards their delicate sharing dishes for a lunch time feed whilst enjoying a glass of wine and relax. Each dish is prepared with respect to ensure each element is highlighted naturally with out over powering one from the other.

Pan fried Saffron Paprika Calamari nests on a bed of greens with a smear of chive aioli, tenderly cooked and just has the slightest  flavours of paprika and sprigs of golden saffron. An invigorating beginning to our lunch, one to get your palate tingling for more.

Shortly to follow we moved towards some richer more wintery dishes such as the Crispy skin Pork Belly perfectly laid across a bed of warmed braided wombok (cabbage), peas and speck finished off with a delicious sticky quince jus.

If you love your Pork Belly and love crackling even more then this dish is for you. The belly is tender and melts in your mouth whilst the skin golden and crisp does nothing but shatter and crunch as you eat. The warm vegetable bedding highlights the richness of the pork and adds subtleness to the dish. A great  hearty dish for winter.

Something not to shy away from are the Wild Mushroom, Black Truffle and toasted Pine nut Croquettes. It's nothing but an element of surprise as you cut through the soft crisp coating and the essence of truffle escapes and heightens your senses. Delicious mouth watering flavours hidden away in these small gems were one of my favourite dishes of the day. Accompanied with some soft whipped goats cheese only adds to the depth of flavours. If your sharing you will need to get out that measuring tape to ensure that someone isn't getting a bigger half than you when you get the the third one.

A special of Saganaki is on the board today and led to being torn between the baked Camembert dish or the Saganaki. It has been quiet a long time since my last serve of Saganaki and I tend to go for something else as I find a lot of kitchens tend to just undercook it ever so slightly, but means for a less enjoyable experience. But we have out full belief in the kitchen at Cerberus and they have never failed us yet.

Saganaki needs to have a slightly golden crisp coating after it's been pan fried, warm through to the center, soft upon eating with burst of salt and no squeak against your teeth. Majority of the time we get that squeak  and everyone who's had Saganaki knows what I'm talking about, and if you don't well rub your finger across your teeth vigorously until they squeak and that's exactly what I am talking about.

Did you just try it????? Don't be ashamed I did it myself to make sure it did. But I'm at least here at my desk where you could be on a train or sitting next to someone who is now weirded out that you did what you just did.

Cerberus does deliver all the expectations of perfectly cooked Saganaki and was so greatful to have enjoyed it after such a long time. Served with Heirloom tomatoes, pickled onion and fresh lemon.

Now I always leave the best to last (well before I get in to the desserts), and I am not telling you fibs when I say this dish is magical.

Seared Scollops with herb farro salad, honey roasted pumpkin puree and crisp kale. I have died and gone to Heaven. There are bursts of flavour from fresh pomegranate, sweetness from the most smoothest pumpkin puree I have ever had, bitterness from the gorgeous crisp kale and texture from the farro. And that's just the base. The scollops are divine! Sweet and fresh with glistening sear tenderly melts away as you take your mouthful. The most impressive dish I have had in a long time. Remarkable! Hats off to the chefs at Cerberus, truly a breath taking dish.

Dessert and coffee is always a good wind down to any afternoon as you ponder away watching yachts go out and wind surfers in the distance.

An order of Double chocolate Bavarois served with caramelised banana and honey comb was my choice of decadence. Silky smooth bavarois and not too intense in richness was the perfect ending and those touches of honeycomb and banana were truly perfect. But if your looking something more Wintery to finish off your meal then I'd suggest to go for the oven baked Quince, Pear and Apple crumble served with gingerbread ice cream. That ice cream alone could even be better than that of Movenpick.

I can't ever fault Cerberus with it's attention to detail both Front and Back of house. It's always delivering the best whether it's a quiet or jam packed day. Sunday night sessions are still going strong and is my favourite time to get down there. Who wouldn't say no to some acoustic music while enjoying the serenity of Cerberus and Half Moon Bay.

Cerberus Beach House

Boat Shed 212

Half Moon Bay (off Beach Rd)

9533 4028

The Italian Mama's have Competition

When you think of Italian cuisine your mind instantly says pizza and pasta, theres no denying it really. It's full of rich bold flavours and is destined to make you feel the Love of which the Italians add in as that special ingredient.

Recently a new landmark has joined Frankston's development under the Quest building, 'Bar Napoli'. With it's chique and clean set up, you enter and are welcomed by each and everyone of the team members. Friends that were joining me this evening were so surprised that the kitchen team even lifted their heads to greet us. A comment was said that it's often you don't get that any more, well thank's to the Mathis group and team it's happening.

After such a delightful greeting and a run down of the menu and suggestions flying left right and centre we begin our evening with a Romana Pizza; Fresh ricotta cheese, spinach, pancetta, pine nuts and a delicate sprig of orange zest. A refreshing delicate beginner that wasn't going to over power the upcoming richness of our pastas and risottos. It was also a great match to our moscato we were enjoying.

A thin crust pizza and a perfect spread of everything was really pleasant  It was nice to see the toppings weren't towering on the pizza causing difficulties to eat. A perfect balance of flavour where the saltiness of the pancetta balanced into the fresh ricotta and hints of orange zest.

Mains were destined to be rich full flavoured dishes, knowing that the pasta is made fresh and being told that the gnocchi are soft silky pillows only made each of us more excited about what was coming or way.

I enjoyed the Duck and Mushroom risotto, perfectly cooked rice delicate balance of tender duck pieces and rich mushroom flavours was enjoyable. A large potion size I have to admit but it was to deliciously tasty for me to waste any. I did weigh this up in the beginning by making sure I paced myself through the beginners so that I could eat my main.

Around the rest of the table there was the Gluten free penne pasta with chunky lamb ragu, which was light and tasty and filled with lamb pieces that just melted in your mouth. To bigger portion to be finished so it was packed in a traveller to be enjoyed later.

An interesting Quaderetti bolognese rose was a light version of the normal rich intense napoli based bolognese. At least this way you don't have to worry about those tomato stains on your shirts or on the corner of your lips.

It was a nice surprise to have this option on the menu as you do sometimes wish for a lighter less acidic based sauce on your pasta, and it was said to be very enjoyable with the change.

Now of course the Gnocchi had to be ordered seeing the selling point from the staff were that they were soft silky pillows of enjoyment, and that they were. They don't lie. A rich napoletana with parmigiano and basil was perfect in flavours and hand made gnocchi was a great dish to enjoy.

Now if you want to try something different at Bar Napoli there are things to check out. Kimon who was having the pleasure of looking after us insisted to try the Battlocchio; a classic Napoletana fried calzone filled with hot salami, spinach, napoli and ricotta. I have to admit each of us couldn't believe this golden large sized hot pocket was bought to our table and it was really enjoyable.

Think of a hot jam donut, minus the jam and filled with italian inspired ingredients to add to your enjoyment. It is a dish that should be tried. It was said to be an accident of a creation, but sometimes accidents are the best creations especially when your working with food.

Desserts were spruiked to us which was great and made for conversations with our waiter. A delicious Panna cotta of mixed berries and house made honeycomb was explained that it would make you happy and the classic tirramisu was also a given of choice.

Silky soft vanilla panna cotta served in a jar and finished with a layer of mixed berried and grand chunks of golden honeycomb does make you happy all the way down to your toes. A fight over the honeycomb pieces though as we shared but this classic dish was one of the best I have had.

The tirramisu served in a tall jar layered with delicate tones of coffee and cream with hints of chocolate was also a fine finish to the traditional Italian meal.

We are so pleased to have Bar Napoli serving such good exquisit food, putting in the efforts to deliver hand made pastas and ensuring that it's quality in every product is maintained to the highest.

Service standards are impecable and was fantastic to see such attention to detail in both front and back of house. Smiling faces who enjoy talking and get even more excited as they talk to you about the menu is something that is rare, and am privileged to see it amongst the team.

Bar Napoli is a new baby on the scene of Frankston and will only grow as people discover it.

Bar Napoli

319/ 435-437 Nepean Hwy

Frankston

8765 - 2499

It's so Dandy, I'm not Lying

If you're wondering where you could enjoy a fancy evening, where the dishes are full flavoured and smacks you in the mouth, cocktails that can enchant you and is away from the hustle and bustle of the city then look no further.

Elwood has captured the ever enchanting and sleek 'Dandelion Restaurant' showcasing the true essence of Vietnamese with a modern swing to what was a very flavoursome evening.

We were overwhelmed  with the menu as our taste buds were tantalised as we read. The decision to go for the Feed me selection where an array of dishes are bought to you or do we go full guns blazing and create our own.

Of course saying this when we do go full guns blazing we go crazy..... you know what I'm saying, you've read my blogs. We always end up ordering enough to feed a party of 6 or maybe 10. Food babies turn into octuplets and we always roll out the door. Well tonight is no different, it was a special occasion, it's Paul's Birthday.

So let us begin. Some gorgeous tartare enhanced with some great kicks of chilli made for a great starter and got those chilli sweats going. Just make sure that if you are needing to cool yourself down from the burn, maybe not do what I did and order a cocktail that has chilli through it too. It doesn't help you in this instance, that burn keeps on going.

I did however get to enjoy the cool down from the Snails that were filled with pork and prawn. A big spin from the usual french version where it is doused in garlic butter. These shells were jam packed with flavour and with the slight essence of spice from the sauce, it did make for a rather enjoyable dish.

A palate cleanser of Locus stem salad with Vietnamese squash, crisp tofu, herbs, snow pea sprouts and a mulberry vinegar dressing was quiet delightful. The salad towered on the plate and is a great accompaniment with any large dish if you were looking for a lighter option to rice. It's also a great add to your selection of dishes to remove the powerful spice flavours during the evening.

For something more solid you have to go for their curries and clay pots. There was nothing but amazement with the boldness of the two dishes we chose to enjoy.

A delicate Duck braised in mandarin juice and Star anise with chilli, ginger and basil was simply delectable and was well balanced with the combination of flavours. Although rich the duck was tender and soaked up every inch of the sauce making every mouthful as enjoyable as the first.

The winner dish for me though this evening has got to be the Western Plains pork belly. Simmered with a caramel wood ear mushrooms there is nothing more mouth watering and tender. The flavours were soft and sweet and only made you return time and time again. The pork belly fell apart and was so succulent you would not want to miss out on this one.

Bulging at the sides from what is being an enchanting evening, both company and food combined there is just one more thing to do that would make it complete....... Dessert!

It's without fail that when deep fried ice cream is available it's always the must have. But when you see it as a Black Sesame deep fried ice cream the excitement is lifted even further. How gorgeous is the flavour of black sesame or even sesame in general. I could eat them all day long if given to me.

A golden ball of heaven was brought to the table and all though I couldn't eat it all I was one very happy person that I had the pleasure in attempting to do so.

Banana spring rolls was a pleasant spin on the standard banana fritter. Served with a passionfruit sorbet it made for a quaint ending to the evening.

Dandelion is surly a stand out and slightly hidden gem in Bayside and people should really get there to have their mind blown away with the depth of flavours that is captured and the elegance that is delivered in each dish.

It was and enjoyable night and made for Birthday celebrations to be even more perfect.

Dandelion Restaurant

133 Ormond Rd,

Elwood

9531 4900

A Hawker Food Sensation

The term "Hawker" was once used to best describe vendors who moved around in mobile carts with delicious in-expensive dishes, bringing everyone out from their homes and onto the street to buy their favourite snack.

Developed into different fixtures;
Roving Hawker - a familiar fixture in the neighbourhood,
Roadside Hawker- setting up shop on the streets after dark when majority of the car parks were emptied and dining area of wooden tables and stools were bought out.
Pushcarts- doubled from a service section and a kitchen in one.

Alas hawkers have slowly disappeared from modern Singapore, but Hawker-styled food remains a huge success and has now found it's way to the South Wharf Promenade of Melbourne.

BangPop has Popped into Melbourne with a "BANG".  Delivering a magical combination of flavours, mouth watering dishes and ultimately a fantastic service from the entire team.

A lot of hard work has gone through to the study of bringing us Hawker styled dishes, staying true to the origin of the dishes and ensuring our experience sends us on a journey.

A serve of light and deep fried rice crackers were served with nam prik ta-kari to get us started along with some very tasty cocktails. If you enjoy a good bevie to get you started I'd highly suggest the Gin Pop - Gin, Lemongrass & Kaffir lime sorbet and soda water. A very refreshing cocktail and cleanser.

The rice crackers were delicate and light but don't go crazy on that sauce.... it's a Warning to you! If you want to feel the chilli hit on the way in and on the way out then go nuts. But I'd suggest to go gentle as there's more heat coming your way.

A combination of dishes for the entree:
Kor Moo Yang: Marinated char grilled pork neck slices with nam jim saap and sticky rice
Tod Mun Pla: Barramundi and red curry paste cakes with nam prik pla-grop
Sai Krok Isaan: Sour Isaan pork sausage with chilli, fresh herbs and cabbage

The Isaan pork sausage was a combination of 2 styles, one with chilli and one sour. Roll the pieces into the fresh cabbage, squirt some fresh lime juice and add some mint and basil and be taken away with some glorious flavour combinations in your mouth. This dish can be heated up with the addition of fresh chillies.

The fish cakes were soft in flavour, nothing over powering but very well balanced. You always appreciate fish cakes when you know they are fresh, bought in cakes always have that rubbery texture to them. But these delights were tasty and went fast, Medium in heat

Marinated pork neck, what can I say..... tender and delicious. Combined with the sticky rice it was magical. Not too much heat in this dish so it's a good break away from the chilli.

For Mains we saw more noodle and rice combinations that were truly to die for:
Pad Thai: Thai stir fried noodles with tofu, garlic, chives, bean sprouts and crisp shallots
Pad Ka Prow Nua: Stir fried beef mince, basil, garlic and chilli finished with a fried egg
Kang Daeng Phed: Slowed cooked duck leg red curry with basil, fresh chilli and roast coconut
Daily Special: Crisp skin duck salad, combined with lychee, fresh sprouts and herbs

My favourite dish of the evening was the Beef mince as well as the Duck curry.

The stir fried beef, was soft in flavours but what I loved was the fascinating fried egg that nestled itself on the top. A light golden colour on the out side but when you break through the egg a glorious golden runny yolk spreads through the mince. Just hints of spice to enhance the flavours but nothing to concern yourselves with

The Duck curry originally removed away from myself and my hubby by my sister explaining it was disgusting was to be very quickly discover that it was far from that. Tender duck leg sits in an aromatic spice powered red coconut sauce. The flavour combinations had essence of perfection in there also. A fight amongst the 3 of us as none of us wanted to share it. Combine it on top of some Pad Thai or just have some accompanying rice on the side, but know that you will not want to waste any of that scrumptious sauce.

The Pad Thai is everything you would expect Pad Thai to be but with a slight difference. Brought to you with all ingredients separated for you to combine it yourself. The flavours were fresh and tasty. Add some of the condiments on your table to enhance the well balanced flavours to your liking, or leave it ad grab a curry to enjoy the two together. Very filling indeed and glad to be sharing, medium in spice but you can go out with a bang by adding more chilli kicks to the dish.

The Duck salad was refreshing and light. Sweetness from the lychee added additional flavours to the crispy skinned dick pieces which nestled combined the fresh sprouts, basil and other beautiful herbs.  We were pleased to hear that now that BangPop has settled in that they will be bringing out daily specials just like this to entice you for your return..... It has delivered and has worked.

Although the 3 of us were bursting at the seams you can never pass up dessert, and with my sister getting excited about seeing pandan on the menu (she has recently travelled to Malaysia) room was made.

On order was:
Saku Song Kreuang: Tapioca and pandan pudding with mango sorbet
Aye-Teem Song Kreung: Mango sorbet, peanuts, young coconut flesh and coconut juice
Aye-Teem Krungthep: Bangkok street ice cream selection

All desserts were a refreshing finish to the evening, and a true palate cleanser removing all chilli burns from your lips and mouth. The sorbets are truly extraordinary, true powerful flavours and if you ever have the lemongrass and lime you will understand what I mean by powerful. It's lip smacking!

 Our evening was sensational and I have to applaud the Mathis Group on converting what was once the Sharing House into something new and fresh on the streets of Melbourne.

The Crew at BangPop delivered nothing but spectacular service through out. Hamish and the entire Front of house crew are showing everyone what service in Hospitality is all about. Happy to talk to you, explain the dishes and more.  Head Chef Kam McManamey and the entire Kitchen crew are continuously serving you immaculate dishes to get you heart pumping with chilli sensations but over all fantastic flavour combinations that will make you return for more. It's won me over and there is no doubt in my mind that they will be seeing me back there soon.

BangPop

35 South Wharf Promenade

South Wharf, Melbourne

9245 9800

Happy Chocolate Holiday!

Well it's that time of year where we overdose in chocolate goodness, engorge ourselves into a sugar coma and end up with stomach aches because all we have eaten are sweets.

Hello EASTER!

A lot of people ask me what is the cross on the Hot Cross buns, and how does it get so white after it's been baked. Well I have finally looked into this very question, as I have not gone and made Hot Cross Buns yet, maybe I should cause I love them.

It's actually a lot simpler than you may think, and for those who have made them will be sitting here nodding their head. It's just simply a flour paste. That's right flour and water combined to a thick paste and piped on then baked once the glaze has been put over.

So do you like to tops or the bottoms?

I'm the bottom eater. I don't know why, I may as well just have a slice of fruit spiced toast really I eat the whole thing but the bottoms are always the first to go for me.

This year Melbourne's best Hot Cross Buns was awarded to 'Candied Bakery' located in Spotswood. I am unfortunate that I have not yet ventured to this Bakery yet as I have heard so many good things about them.

The Scoring of the Buns were done in sections. 

1. Appearance and Aroma

2. Balance of Components: spice balance

3. The Fruit: content measured and treated

4. Texture: density, richness, light or fluffy

5. Flavour

There is honestly nothing better than waking up over the Easter break, toasting a bun and melting luscious butter over the warm bread and enjoying it with a cup of coffee or tea. The smell is always amazing, with cinnamon and spices wafting through the house.

Chocolate eggs are aimlessly being wiped off the shelves and Melbourne's chocolatiers are having trouble keeping up with the demand of their extravagant creations or should I have said Eggs-travigant?

I always go for something different for family gifts in chocolate eggs. I do although find it hard for my sister as she respects the creators of the wrapping as they have designed it and all that's going to happen is someone destroy it to get through to the chocolate. It's hard for her though, being a chocoholic and a Graphic Designer herself. It's torture on her end when she knows how much time it could take to design the wrappers on those Easter rabbits that sit on the shelf.

I don't envy her though, I'm just straight through to the chocolate and gobble it all up.

My sister will wait sometimes longer than a year to finally eat it or not eat it at all. Last year I made it easier for her by myself and hubby smashing all eggs and rabbits and delivering them to her in a box. We figured it would save her the pain and suffering of deciding to eat them or not. 

Cruel or Fair?

Either way we figured it was inventive and fun.

This year egg hunting in shops has been hard with such amazing creations coming onto the shelves in surrounding chocolatiers. But I can't show you what I got as my family are readers too so I will ruin the surprise.  

So what will it be this Easter? Easter egg hunts, Hot Cross Bun's galore, Sneaking small little eggs in between conversations or just relaxing with the family?

What ever you choose to do just remember one thing.

have a Happy Chocolate Holiday!

Things that Ooze goodness are delicious

Breakfast, the most important meal of the day, so they say and rightfully so. It's the kick start of your day, the charge to your battery and to put the mo back into your mojo.

Today we were in North Melbourne and stopped in at the Auction Rooms for a good full filling breakfast before heading to start the new working week.

Once an actual Auction Room, it has developed in to a pleasurable dining cafe and coffee roaster. It's stripped back walls leave for a rustic and casual environment with a covered court yard, bar seating and filled with the aroma of coffee blends.

This morning I enjoy a mellow 'Candyman blend' coffee, of which had good colour and had a smooth finish. The blend I would say was of medium strength, but very enjoyable so much so I bought a bag of beans to take home with me. I would have preferred the coffee temp to be 3 degrees hotter as it was just a fraction too cold for my liking. But I do appreciate that they are respecting the flavours of the bean itself and not destroying it with boiling milk.

There is not really an actual breakfast menu here, more of an all day dining menu so no matter what time you roll on out of bed, you will have a choice of breakfast or something more on the lunching side of things.

The menu is screaming delicious flavour combinations and they place their own spin on some old style dishes to make for an even more enjoyable dish.

This morning we grab the old school salmon benedict styled breakfast. But today it's not as simple as salmon with poached eggs and hollandaise. Today we engorge ourselves with the Auction Rooms modern yet healthy styled version.

A golden potato and quinoa (a new rage of grain that's come onto the scene) rosti that is nestled on some kale (type of cabbage) finished with a small fillet of cold cooked salmon, poached egg and hollandaise.

My breakfast is a tower of goodness. It looks attractive and my eyes are widened as I just want to get into it, but there is something I must do first. 

When you order something that has poached egg, my favourite thing of enjoyment it to break the white and watch the golden yolk trickle down the side or over the dish. It's something that tells me that the chefs are cooking to perfection and delivering the best.

It's kind of unwrapping a present on Christmas day, but it's unwrapping your breakfast. When that yolk oozes it's goodness it makes me smile and it's the verification that it will be nothing but delicious.

So does Auction Rooms deliver this ray of sunshine on your plate? Well yes it does!

A stream of yolk falls through the hollandaise and down the side of my towering breakfast. Perfection on a plate is all that I can say.

A golden crunch with texture from the quinoa in the rosti, buttery kale and silky smooth hollandaise together with the harmonious cooked egg was truly a mouth watering breakfast.

Auction Rooms bustle with customers, whether it's for a business meeting, friendly catch up or filled with locals. It's trendy and welcoming and clearly has style and grace on their menu.

I have ventured here a couple of times now, and wish that I too was a local in North Melbourne but alas I am not. So Auction Rooms is that place for me to venture too on those occasions when I want something special or want to impress.

Auction Rooms

107 Errol Street

North Melbourne

9326 7749