Melbourne

This is THE dish at higher ground. The one that made them famous, and that one that made cake pancakes famous. Super huge serving which filled the entire plate. It was a bit like a butter or pound cake with tart blueberries infused into the batter. The seeds and grains with fruits made it less monotonous. A very decadent dish.

For the long wait (apparently the chef burnt our pancakes), they gave us a complimentary serving of hummus. Loved the version here which was slightly sweet yet still retaining the grainy and earthy taste of hummus. Those ?sheets of nuts were great vessels to mop up the hummus. Kudos to the good service.

Slow cooked pulled beef, chilli bacon jam, cheddar, confit mushroom, and some other yummy unidentifiable stuff sandwiched in a fluffy bun. This was overflowing with pulled beef and you'd find it hard to get everything in one bite. So delicious.

Note the singularity of Egg. One is not enough, if it's this perfectly poached. Once again, loved everything on this dish including that melt-in-your-mouth ginger braised pork belly, miso and potato korokke, and yuzu hollandaise. I really can only dream of finding a replica in Singapore.

Hands down, my FAVOURITE brunch place among all my favourite brunch places in Melbourne. They don't appear at the top of the list when you google brunch in Melbourne, but still packed to the brim on a weekend morning.

The crabmeat scramble was super delicious. Every component was amazing from the crusty croissant and curd like scrambled eggs, to the generous crab meat and that delicious sauce.

Most expensive dish at $26 for the premium ingredient of lobster, but also the least exciting one. Tasted pretty much like what it looks - bread, lobster, eggs (one was overcooked) and hollandaise. I'd fo for the baked eggs and fried broiche instead.

You have an option of having it with meat or going vegetarian, but what goes in varies as I swear I saw options of scallops on a different menu. The version that was available during my visit came with chorizos, which although left me a bit disappointed, was overall still really tasty.

They call their french toast fried broiche, although I would've thought the former sounds more enticing. Said fried broiche was fried a little too dry, and it didn't help that this was served with a thick cream instead of ice cream. Having said that the cream was delicious though. Think speculoos spread but fluffier.