1. The Truffled Egg at Industry Beans Fitzroy sits on a bed of coffee cornbread crumb and almond couscous, accompanied by zucchini ribbons, enoki mushroom, a charcoal and cauliflower panna cotta, artichoke crisps, a pea puree and of course truffle oil. 3/62 Rose St, Fitzroy VIC 3065, +61 3 9417 1034
2. Uncle's black wild rice with nuts, grains, chili, fragrant herbs and panko-crumbed hen's egg is ideal for lunch, as a side or pre-dinner starter. This Vietnamese-inspired dish is only featured on the St Kilda menu. 188 Carlisle St, St Kilda VIC 3182 +61 3 9041 2668
3. At Cellar Bar, patrons can start the day right by tucking in on a poached egg that sits comfortably on a bed of soft polenta, sautéed seasonal mushrooms with thyme and watercress dressed with olive oil. 80 Bourke St, Melbourne VIC 3000, +61 9662 1811
4. Krimper’s wild mushroom omelette features a variety of seasonal mushrooms and is complemented by confit onion, taleggio cheese on sitting atop a hearty sourdough toast. 20 Guildford Ln, Melbourne VIC 3000. +61 9043 8844
5. The ultimate omelette is the ultimate way for visitors to splash out for breakfast at Rockpool Bar & Grill Melbourne. This dish is luxuriously filled with poached lobster and a rich, bisque-style prawn sauce is poured at the table. Crown Entertainment Complex, 8 Whiteman St, Southbank VIC 3006, +61 3 8648 1900
6. Spanish-inspired tapas is the order of the day at Nomada. The clacked egg is served in an eggshell filled with wild rice, potato and chunks of ham under an egg emulsion on smoking hay. 412A Brunswick St, Fitzroy VIC 3065, +61 9416 4102
7. Higher Ground’s spiced cauliflower and eggs will please any diner as the soft-set eggs sit in the cauliflower purée topped with wafers of pickled cauliflower, cumin-roasted heirloom florets and fried curry leaves. 650 Little Bourke St, Melbourne, Vic, (03) 8899 6219
8. Diners at Son in Law can experience the sweet, salty, sour and spicy (optional) sensations in just one dish. The café’s version of the Thai street food classic is dressed with sweet tamarind, chilli and topped with fried shallots. 56 Johnston St, Collingwood VIC 3066, +61 3 9410 0399
9. For diners wanting a vegan friendly option, Matcha Mylkbar’s vegan eggs are designed to bridge the gap eggs leave in most plant-based breakfast menus. Eggs are replicated for diners to enjoy using coconut and almond milk, sweet potato, turmeric and linseed protein and are available poached and fried. 72A Acland St, St Kilda VIC 3182, +61 3 9534 1111
10. Acquired taste required, Tim Ho Wan’s rice congee is not for the faint-hearted. This unique dish does not only have one but two types eggs - century egg and salted egg cooked with pork. 206 Bourke St, Melbourne VIC 3000, +61 3 8658 3127
11. Chef Paul Wilson's warm poached farm egg Australian truffles, Reggiano & soft polenta has followed him from venture to venture as diners cannot get enough of this simple but outrageously delicious dish. Now available at Wilson & Market, at Prahran Market. 163 -185 Commercial Rd South Yarra 3141, +61 3 9804 7530
*Visit Victoria
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