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I Love Dumplings - St Kilda

 I was honoured to be invited to dine as a guest at I Love Dumplings.

I’ve been to the Flemington branch many times and an interesting feature about I Love Dumpings is the interior which is pretty traditional and old fashioned. The St Kilda branch uses more modern styles of Chinese lantern lighting, yet is consistent with the wooden door/screen design on the walls. This branch also allows you to see the staff making the dumplings as that part of the kitchen is windowed.

For dumplings we chose the simple Steamed Pork and Chicken/Prawn Pan Fried. They had a good moderately seasoned flavour, and the meat was not tightly packed. Delicious!

Can’t seem to find this the exact item on the online menu?

The bao was very soft and fluffy, but the meat was a bit on the chewy side.

Chilli Green Beans - the only time I enjoy eating veggie dishes is at Chinese restaurants, they really know how to season and cook it well! 

All in all the dishes were of a good standard and consistent quality with my experiences at the Flemington branch.

Verdict: 4/5

I Love Dumplings 2/29 Fitzroy Street St Kilda Melbourne, VIC 

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Miznon

I was honoured to be invited to dine as a guest at Miznon.

I don’t think I would have ever found this little gem in Hardware Lane by myself, as I am more of a cafe-goer and Asian-food enthusiast. The restaurant entryway is a staircase that either leads you upstairs or downstairs, which obscures the action that’s happening inside at first glance. We were seated downstairs at the counter where we got to experience the lively kitchen atmosphere.

Not sure what to expect with the menu, but when I read it was street food I definitely had high expectations, to me it meant tasty simple food, and I wasn’t wrong. 

We were served 2 dishes to start, Octopus Salad and Spinach Potato plate. The Octopus Salad seasoned with onion and oregano really brought out the flavour in the fresh produce. The Spinach Potato was a more plain flavoured dishes, but also very satisfying. 

We were served another potato dish, the Baby Octopus and Chips. This had a stronger flavour from the lemon and parsley seasoning. Three potato dishes, three very different flavours. Amazing!

The Pita with a Bone had lamb rib stew, tahini, pickles, onion and chilli which worked well to complement each other. The pita was fluffy exhibiting a toasty aroma and the meat was fatty and exceptionally tender, the bone slides off easily! 

I love Nasu Dengaku so was very curious to see how this eggplant dish compares. The Sabich was a bit spicy from the chilli, and the creamy sauce helps balance the slight bitterness from the eggplant. Definitely a new sensation for me.

The highlight is hands down the Hraime. Again, the meat was very tender, and the spicy tomato sauce just naturally complements the fish well.

There is noticeably recurring ingredients used to flavour the food, but each dish still turns out with a very unique taste. It helps that they use fresh produce, especially with the seafood.

Verdict: 5/5

Miznon 59 Hardware Lane Melbourne, CBD

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Two Fat Monks

I was honoured to be invited to dine as a guest at Two Fat Monks.

The Confit Pork Belly couldn’t be more any more perfectly executed. The thick cut protein was exceptionally fatty and tender, and very rich in flavour which the apple sauce naturally works to bring out. Paired with potato croquette cooked to a crispy outer, with mushy inner that also had a bit of chunky potato bits present. One of the best pork belly dishes I've had!

The Farm Yard Eggs consists of beef brisket, poached egg with hollandaise on a toasted brioche bun. The brisket was bursting with flavour, however the stringy texture is not quite my preference. 

Espresso Panna Cotta had a nice creamy texture with distinct coffee flavour. The ratio of granola was rather high, but milk was provided to consume the rest should you finish you panna cotta too quick.

Overall great offering of breakfast, lunch and dinner items, definitely worth revisiting at different times of the day. The pork belly in particular proves the chefs are capable of more complex dishes.

Verdict: 4/5

Two Fat Monks 254 Wingrove Street Fairfield Melbourne, VIC  

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Le Clec re-visit

I was honoured to be invited to dine as a guest at Le Clec.

It’s been over a year and I’ve been wanting to re-visit Le Clec for the longest time (so many cafes and so little time, plus I live out in the West!). So I was happy to be re-invited through Nicole (f.e.e.d blogspot) to try out their new menu. It has indeed gone through a complete make-over and everything I saw was new.

Son-In-Law Benedict Replacing the traditional poached egg with an Asian twist, the son-in-law egg, is a soft boiled egg that has been deep fried. (I’ve had these all my life from my mum’s recipe, and I’ve always called them the egg with the skin!) Paired with smoked ham hock, tamarind glaze and hollandaise sauce and fried shallots on sourdough toast, the flavours balanced well. The sauce in particular had a delicious buttery flavour.

Ruby Grapefruit Cured Salmon I’m very picky with salmon and typically only like it as fresh sashimi and definitely not smoked. The salmon exhibited a mild savoury flavour with a good fatty texture, dense but not stringy. I especially liked the wakame cucumber 

Sweet Potato Rosti The rosti took me by surprise because it was actually a bit spicy, the kind that lingers on your tongue! It was a bit overpowering for me, but I still loved the texture which was cooked until soft with noticeable strands of potato. It is also topped with haloumi and mushroom with traces of truffle oil, on a bed of pea puree which also had a bit of spice. 

Toasted Brioche The crispy brioche contrasted well with the softer textures from the chocolate ganache and fluffy meringue. Yuzu curd gives the dish a tangy kick, whilst the orange maple syrup also helped add moisture. I do prefer a more eggy flavour and only some pieces of brioche had more egg seeped through.

Lastly I really enjoyed the matcha latte which had the perfect bitterness and texture. The cafe is also dog friendly, which is something I'll be looking out for now that I have a fur-baby.

Verdict: 4/5

Le Clec 727 Glenferrie Road Hawthorn Melbourne, VIC

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The Cliveden

I was honoured to be invited to dine as a guest at The Cliveden Bar and Dining.

The Cliveden is located at the Pullman Hotel in East Melbourne, and is split into two spaces. A bar for unwinding with a few drinks and a dining space for more substantial eats.

At the bar there is a good selection of sharing plates to go with your drinks. I sampled the Code Croquette, Potato Bravas and Hummus (with Italian Flatbread, not pictured). The highlight was the croquette, the inner was delicate with fine fish flakey texture and was exceptionally creamy. 

The potato was rather dense with a thick outer, and tasted fresh and earthy. Hummus had a fine yet pastey and grainy texture with crunchy chickepeas which complemented well with the crispy flatbread.

We then moved to the dining area which offers a buffet. While the selection is not as huge as some, the selected food was prepared well. I really enjoyed the bay bugs. They also offer pasta made to order, unfortunately mine was slightly overcooked and not al dente.

Verdict: 3.5/5

The Cliveden Bar and Dining Pullman Mebourne on the Park 192 Wellington Parade East Melbourne Melbourne, VIC

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Oshokuji Dokoro Fujitei

I was honoured to be invited to dine as a guest by Oshokuji Dokoro Fujitei.

Oshokuji Fujitei is a renewed Japanese restaurant in St Kilda with a simple desire of sharing their vision of the nature of a Japanese restaurant. The interior is simple and modern, with some traditional elements mixed with geometric shapes. The menu is small but offers many basic dishes in Japanese cuisine.

Hotate Scallop, creamy rich sauce highlights the tender scallop well. The roe adds bursts of slightly salty flavour. Overall very amazing flavours.

Sushi and Sashimi platter offered the freshest selection of seafood. The sashimi were sliced well resulting in even texture, and no tendons or stringyness. Raw scampi was something I’ve never had before, the flesh was indeed very fresh and reminded me of lychee! Unfortunately I had an allergic reaction and had to stop at one piece. 

Gyoza, juicy with flavoursome pork and delicate gyoza skin.

Mitarashi Dango, made by the owner’s mother herself. A very nice and mild treat, served with syrup and kinako flour. I feel it’s hard to find restaurants serving homemade versions so this was a pleasant surprise.

Delicious and basic menu focusing on fresh ingredients is definitely the way to go for Japanese cuisine. 

Verdict: 4/5

Oshokuji Dokoro Fujitei 17 Wellington Street St Kilda Melbourne, VIC

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Mary Miller

I was honoured to be invited to dine as a guest at Mary Miller.

Buttermilk Pancakes A well executed classic pancake which was dense yet fluffy. The accompanying fruits were tart which contrasts the sweetness from the maple syrup and custard.

French Toast Very distinct egg flavour permeated throughout the toast. The outer was dusted with sugar giving it a bit of a crackle with eat bite, and topped with toasted pistachios and almond flakes. A drizzle of Canadian maple syrup, strawberries and cream ensured it had a balance of moisture.

Pulled Pork Benedict The pulled pork was extremely flavoursome and juicy, and had a very Asian taste to it but even more potent. The rosti outer was thin and crispy with an inner that maintains the form of the potato strands which gives it an interesting texture that wasn’t all mush. Poached egg was executed well with no vinegar flavour.

Highlight of the meals was definitely the Pulled Pork and I’d be keen to return and try their other savoury dishes.

Verdict: 4/5

Mary Miller  171 Miller Street Fitzroy North VIC 3168

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Limor’s

I was honoured to be invited to dine as a guest at Limor’s.

The origins of Ribs & Schnitzel Co all began here and continues to operate through take-away even today. Whilst Ribs & Schnitzel Co focused on exactly that, Limor’s has a wider variety of Middle Eastern cuisine, and even uses American smokers despite it not being able to be serviced in Australia. The venue is especially focused on community use, with an upstairs function room. On Tuesdays they are closed for Latin Salsa classes.

All the dips and sauces are made in house, making it fresh and free from preservatives. Pita bread is also served hot and fresh.

Designing a photogenic pita with lots of colour.

The meat platters presented included kebabs, schnitzels, ribs and wings galore! It was certainly a delicious feast. 

Their own recipe of BBQ sauce was on the sweet side which brings out the meat flavours very well. The cooking of the various meats were all executed well, they also don’t skimp on the quality of the meat itself.

The flounder marinated in coriander and garlic sauce then oven baked to a golden crisp resulted in tender meat in a creamy buttery flavour. Add a squeeze of lemon for a tangy sensation.

Limor’s focus on freshly prepared food and huge servings makes it an obvious choice for the family to dine at.

Verdict: 3.5/5

Limor’s 67 Kooyong Road Caulfield Melbourne, VIC

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Piccolino Pizza

Piccolino’s is a two part restaurant, one half is a take away pizza shop, the other a two level family restaurant with a high ceiling and rather elegantly designed. Their dishes combine modern and traditional Italian/Mediterranean cuisine.

I sampled a variety dishes ranging from pizza, pastas and desserts to get a good feel of what Piccolino’s can deliver.

Lasagne The sheets used were thinner than what I’ve always had and it was a refreshing change. The meat sauce was processed into a smooth texture with a  complementing tartness provided by the tomato flavour, and overall had a high ratio of meat sauce to pasta sheets. The cheese was already very gooey instead of runny.

Linguine Marinara The highlight of the dish was the evenly dispersed crushed garlic throughout which gives an extra texture to a typical seafood pasta dish. The pasta was cooked al dente with meaty king prawns, scallops and mussels in olive oil. Choice of napoli sauce is available.

Prosciutto Topped with prosciutto, mozarella, baby spinach, roasted pumpkin, roasted pepper and feta, this combination provided a sweet and savoury flavour that permeated throughout the pizza. The base itself was very crispy and had a nutty flavour from the pesto. A wood fire oven is used to bake the pizzas which gives it that bit of a smokey aroma.

Apple Crumble The fruit was cooked thoroughly leaving no crunch behind. The crumble was uneven and chunky, which I really enjoyed, and had a light sweetness. 

Tiramisu Light and creamy, good strength in coffee liqueur.

Cheesecake Smooth thick texture in the cream cheese, biscuit base was rather sparse.

The dishes offered were all well executed and I would definitely return. I would also highly recommend the garlic Herb Focaccia (not pictured). 

Verdict: 4.5/5

Piccolino Pizza 53 Blackburn Road Mount Waverley Melbourne

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Mr Union

Situated in Ascot Vale on Union Rd, hence the name, Mr Union is a cafe that offers breakfast, lunch and dinner with some menu items containing Hungarian influences due to the chef’s background. I dropped by here as I won the instagram competition for a complimentary meal worth $50, I ended up ordering over the limit as I couldn’t decide just on 2 dishes. We arrived pretty late maybe with a bit over an hour of the kitchen closing, but the staff did not rush us at all and we still received good service.

Berry Mascarpone Waffles  The waffles were soft and lacking crispiness served with a generous amount of berry coulis and coconut mascarpone, and topped with Persian fairy floss, flaked almonds and some berries. The sauce to waffle ratio was too overwhelming which also compromised the appearance, looking less pretty than what the instagram advertises.

Mr. Union Umami Burger My bf’s dish, he was a bit unimpressed as the bacon was rather dry and lacking the desired juiciness, the wagyu beef also didn’t quite hit the spot. However the fries were perfect with very crispy outer.

Hungarian Dumplings The most interesting dish. The dish consisted of two pretty large lemon cottage cheese dumplings which were paired with vanilla sour cream, sweetened cinnamon breadcrumbs, strawberries and blueberries. The dumplings were rather bland, as it’s not suppose to be a sweet by itself. It had a pleasant fluffy and crumbly texture, which overall worked well with the varying creamy and crunchy textures.

Nice and comfortable dining area, friendly staff, will have to give the other food items on the menu a go as the dishes we chose didn’t really spark anything within us.

Verdict: 3.5/5

Mr Union 169 Union Road Ascot Vale Melbourne, VIC  

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La Camera

I was honoured to be invited to dine as a guest at La Camera.

La Camera is an Italian restaurant that has been opened since 2000, sitting in Southbank promenade along the Yarra River. It’s location being close to Hamer Hall and the Arts Centre makes it perfect for pre-theatre dining, if you inform them when you dine they will ensure your meal is served in time before for the show. They also host many events such as Cooking Class, Opera Night, Live Music, Italian Yum Cha and more.

Arancini with Minced Beef and Mozarella Had a strong contrast of light crispy outer encased with extremely runny cheese, risotto rice and beef. The flavours were good and the size was not too big which resulted in an even ratio of crispy to gooey. 

Calamari Alla Griglia Marinated overnight to achieve the most tender calamari ever, it was very well seasoned with a bit of a spicy kick. Definitely the best calamari I’ve had to date.

Prosciutto Cotto e Funghi Pizza Topped with “Fior de latte” Italian style mozarella cheese, fresh basil, mushroom and thinly sliced prosciutto. The pizza is made Roman-style, which resulted in a crispy base contrasted with delicate toppings. It’s simple yet flavoursome.

Tortelloni Allo Scoglio The pasta was al dente, with flavoursome crab, prawn and ricotta filling, enhanced by the fragrant saffron butter sauce, sliced herbs and garlic. The tomato concasse provided a contrasting tartness to the rich flavours. It’s the most perfect execution of a crab pasta I’ve ever had and was my personal favourite of the evening, tasting exactly how I envisioned it. (I continued to use the remaining saffron butter sauce by dipping the pizza in it)

Tritato di Wagyu Although the quality of the beef resulted in delicious beef flavour, and it was seasoned perfectly to enhance it, the protein was rather tough to chew. The potatoes were cooked well, but the outer had a slightly sweet coating which I was not used to.

Heaven For Two Triple choc brownie served with vanilla and nougat ice cream, fresh cream, raspberries and blueberries (seasonal), butterscotch snap and Dulce de Leche. The overpowering sweetness was effectively balanced out by the cream and ice cream. I definitely enjoyed having a crunchy element in my desserts which the butterscotch snap delivered.

I am glad I was introduced to this restaurant, as some of the best places don’t show up on cafes/restaurants trending on instagram. La Camera will be my next go-to for my next pre-theatre dinner.

Verdict: 4.5/5

La Camera Mid-Level East End Southgate Melbourne, VIC 

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C.H. James

I was honoured to be invited to dine as a guest at CH James.

CH James cafe has been opened since 2014, and the name pays homage to Charles Henry James who was a businessman active around the 1870s and 1880s. He helped shape the community in the northside to what it is today. More of his story can be read here.

The cafe is located very close to Fairfield station so there’s plenty of parking. The outdoor seating is just as spacious as the indoors, if not more appealing to dine at especially if the weather is good.

This is actually only the second time I’ve ever ordered porridge at a cafe. Despite the fact I love instant and flavoured porridge I couldn’t justify spending my one main dish allocation on something I could make at home (if I tried hard enough haha). I still really enjoyed the Spiced Rice Porridge with no regrets. It had a incredibly creamy and smooth consistency with just a mild sweetness. The almonds and berries provided good contrasting textures to the porridge base and complemented well. Presentation was also colourful which made it highly appealing for a simple dish.

The Master Stock Braised Pork Belly includes three unbelievably delicious pieces of pork belly, with incredibly melty fat that was a bit sticky. It helped moisten up the meaty parts that were crispy yet a bit dry. 

It is served with “okonomiyaki” which is batter and vegetables fried into a pancake to your liking. The recipe is certainly different than the traditional Japanese style as the uneven strands of veggies sticking out of the batter make it more akin to a tempura. The smoked eggplant is served chilled and had a aromatic smokey flavour to it. Overall a high caliber Japanese-inspired dish with elements that complemented well.

The Buttermilk Hotcakes were very fluffy with a thin crisp top, there were different levels of crunchiness from the nuts, toffee and sesame praline, and juicy tangy flavours from the berries and citrus fruits. The coulis is served on the side which prevented the hotcake from becoming soggy. It is definitely much better when the pieces are freshly dipped. 

Stunning plating!

I’ve already visited C.H. James a second time as I am writing this review. It truly is a noteworthy cafe in the North side. Bonus points for the comfortable fit out which makes it appealing to revisit.

Short & Stout would like to thank The World Loves Melbourne for organising this invitation to review C.H. James cafe.

Verdict: 4.5/5

C.H. James 86 Station Street Fairfield Melbourne, VIC  

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Southside Central

I was honoured to be invited to dine as a guest at Southside Central.

Usually not a fan of impractical food combinations that gets my hands messy, I still decided to challenge myself with the Anti-Social Burger as I wanted to sample a creation that was unique to Southside Central. 

The Anti-Social Burger includes 4 beef patties, maple bacon, cheese, smoky bbq and 2 potato cakes. The form of the patty was loosely packed yet held it’s shape, and exhibited a strong and delicious beef flavour. The potato cakes were very deep fried, there were no soft potato bits in the centre. The bacon was also very crispy. The strong smokey bbq enhanced the components well. When each piece was eaten together (with cutlery) it was amazingly tasty! There was a good balance of tender protein, crunch and sauces.

I also had the Taco Fries which was rather spicy if not for the salsa and sour cream. They use crinkle cut fries which I’m not really a fan of due to the texture, and it was also more soft than crunchy.

Overall good burger joint with street vibes.

Verdict: 4/5

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Southside Central 34 Chapel Street Windsor Melbourne, VIC  

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Wise Men Say

I was honoured to be invited to dine as a guest at Wise Men Say.

Wise Men Say is located in a small shopping strip near Gardenvale station. I brought my puppy along for this cafe visit this time (he was too young to be left home alone). The cafe provides a small bench for toy size dogs and pet bowl outside.

I was impressed by the detail in the latte art, it was consistent with my second cup of hot chocolate too!

Baked Eggs Good strong tomato flavour with chunky texture provided by beans and capsicum. The Turkish toast was the highlight, very airy inner with thin crisp outer, and no dryness at all. 

Smoked Salmon Stack w/ Potato Hash Well cooked hash made of potato strands, it’s interesting to see each cafe have their own unique hash recipes. The salmon was very tasty and fresh with tender flesh, complemented with caviar for extra bursts of flavour. Eggs were poached with nice runny yolk, and no vinegar taste.

Ricotta Hotcakes Serving appears small, yet it was a rather rich dish and is created from a Russian recipe. The outer was thick with a warm and melty, crumbly inner. The texture is closer to a ricotta than a typical hotcake. I was very surprised at this variation indeed! I highly recommend this dish. .

I wasn’t able to check out the inside (looked cosy!) but I still received attentive service. Overall very lovely visit with delicious food.

Verdict: 4/5

Wise Men Say 151 Martin Street Brighton Melbourne, VIC

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Medah Kitchen

I was honoured to be invited to dine as a guest at Medah Kitchen.

Medah Kitchen is a modern Mediterranean restaurant that not only serves up hearty meaty meals, but have also begun to step foot into the fancy brunch scene. 

Zucchini Fritters The inner was well processed to a mush with a distinct aromatic herb flavour, the outer was lightly crumbed which definitely created the perfect balance of crunch.

Quesadilla Soft fillings of meat and potato with a bit of spice sandwiched between warm and toasty slices of tortilla, the flavour reminded me of a typical curry puff. 

Beetroot Bruschetta The most beautifully constructed bruschetta dish I’ve seen, sadly my personal palate does not fancy beetroot! However the beetroot and pumpkin was definitely ripe enough, and it was also topped with seeds, honey and dukkha.

Pork Hock The crackling in particular was the highlight but it was rather salty, definitely should be eaten with the meat, which was very tender and juicy, and salad to disperse the seasoning. 

Beef Ribs Extremely tender and juicy flavours brought out by marinating in house made BBQ sauce and slow roasting. A must try!

Spanish Paella From a glance one can see the generous ratio of seafood, which proved to be deliciously fresh! The rice was perfectly cooked, with a very aromatic spice throughout.

Meat Platter for Two

Medah French Toast I’ve had a lot of French Toast in my foodie life and I can assure you that this is one of the most creative and unique plating I’ve ever seen. The flavours also did not disappoint, the brioche toast was distinctly eggy with a soft and airy texture, supported by fresh fruits and crunchiness from the vanilla waffle and various nuts. The creamy berries panna cotta definitely tops it off.

For the Sweet Tooth For another level of sweetness, this honey panna cotta dish is served with vanilla sponge and banana cream, berries, waflle, coulis and chocolate soil. The various ingredients contrasted well with each other creating a new taste with each bite.

It’s great to see restaurants in shopping centres experimenting with their dishes based on current foodie trends. Each dish we sampled was very refined and polished, I would definitely love to return to Medah again for both their breakfast and dinner options.

Verdict: 4.5/5 Medah Kitchen 509 Burwood Highway Westfield Knox Ozone Wantirna South Victoria

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The Left Handed Chef

I was honoured to be invited to dine as a guest at The Left Handed Chef.

The dishes are all made by the Left-Handed Chef himself, and is best described as a crossover of Melbourne brunch cuisine fused with Israeli elements. The cafe focuses strongly on fresh and local produce, and making everything in-house. Hence the kitchen closes at 2pm to allow time for cleanup, and early rest and preparation from 3am for the next busy day. 

The Big Grand Slam includes pieces of beautifully fried haloumi atop bacon with hummus spread toast and sprinkle of dukkha. I particularly liked the bacon, it was sweeter than usual and had a nice oily flavour, it’s restocked from a local deli every 2 days so it’s always fresh. The nuttiness of the hummus also really complemented the bacon well. The overall combination created a new and interesting flavours that worked well together.

The French Toast made with house-made gluten-free banana bread was a very interesting idea and it was executed rather well. The bread itself was very delicious and had a soft and crumbly texture with a subtle eggy flavour. The Persian fairy floss and cream cheese topping was also a tasty addition, though I find the fairy floss made it a bit dry especially without a higher amount of syrup or sauce to balance it out.

The Left Handed Chef is not your typical cafe. With many unique variations of traditional brunch dishes it makes for an interesting visit. I would definitely drop by again!

Verdict: 4/5

The Left Handed Chef 2/219 Park Street South Melbourne, Melbourne, VIC  

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The Boot Factory

I was honoured to be invited to dine as a guest at The Boot Factory.

Formerly a prison uniform factory which has now been given new life as a cafe, the name derives from when they were renovating and discovered some leftover boots from the past. The cafe is decked out in mismatched chairs that create a very cosy and homey feel.

The Matcha Latte is made from a syrup that is a mix of Kyoto and Shizuoka matcha. It tasted very tea like rather than the bitterness of matcha, but it was still quite nice.

The Big Boot Breakfast comes with poached egg, pork chipolatas, thick cut bacon, oven dried tomato, cauliflower and caramelized onion hash, braised mushrooms, avocado mousse and beetroot relish. 

I would definitely urge anyone to eat the hash while it’s hot because it’s so much more delicious! It became hard when I left it too long from photos but the cafe was accommodating enough to remake another one.The sausages were flavoursome, and bacon equally so cooked with a nice thin crispy outer, bringing out the fatty flavour from the skin. The avocado mousse was pure and untainted, the tomato itself had a seasoning which enhanced the tart flavour. Overall a good mix of flavours to keep your tastebuds interested. 

One of the specials was the Orange Blossom Pancakes (it was a hard choice between this or their regular Apple Ricotta Crumble Hot Cake which looked equally as good!). The pancakes were fluffy and simply delicious, the batter had bits of orange mixed in giving it a mild zesty flavour. The chocolate mascarpone tasted like dark chocolate and was not overly sweet, but the meringue crumb and rhubarb provided the sweetness.

I had a nice relaxing visit here, staff were friendly and food was delicious. I am definitely keen to return for the Hot Cakes.

Verdict: 4.5/5

The Boot Factory 19 Pentridge Boulevard Coburg Melbourne, VIC  

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