5 & Dime Bagels – NYC Goodness in Melbourne

panda 4 rating

Menu:
5&Dime Menu

5 & Dime has finally launched in Melbourne bringing New York style bagels into Melbourne CBD, and we have Zev Forman to thank. 5 & Dime is located in Katherine Place, near the Spencer Street end of the city.

Forman formerly from New Jersey grew up having bagels everyday with his grandparents in New York and started baking his own bagels and selling them in markets such as Flemington and Coburg Farmers Markets. For research he travelled to America to work with the most celebrated bagel makers in New York, to ensure he had the perfect recipes and techniques.

5 & Dime is a dedicated bakery and carries a simple fit-out by Brand Works and Beyond the Pixel – with wooden accents, tables and clear circular glass display for the bagels. Seating is limited but available for those who wish to have breakfast and lunch.

The bagels themselves are a labour of love – it begins with a starter that sits for 24 hours, then they are rolled into rings and fermented for another 24 hours. The last steps involve being boiled, baked and finally served fresh. The current flavours are Dill, Poppyseed, Everything, Cinnamon & Raisin, Onion, Plain, Salt, Sesame and Rye.

The usual spreads are available – Cream Cheese, Butter, PB&J – along with some different spreads – Strawberry Cream Cheese, Spring Veg Cream Cheese, Bacon Maple Cream Cheese, Smoked White Fish Cream Cheese and Vegan Cream Cheese. You can also get extras with your bagel – Tomato, Red Onion, Pickled Shallots, Capers, Radish, Vegemite, Avocado and Cured Salmon. All ingredients are of the highest quality with Foreman smoking his own salmon, curing his own Gravlax and using Goldfields real cultured cream cheese.

Coffee is also served and is provided by one of Collingwood’s new comers – Promised Land. They serve batch-brewed filter coffee (which can be available immediately to serve) and offer rotating single origins as well.

I order a latte and a Cinnamon & Raisin Bagel with Cream Cheese. I love the toastiness on the outside together with the soft pillow like texture on the inside. The combination of the crunch and softness is brilliant. The Cinnamon flavour is vibrant throughout the bagel with accents of sweetness thanks to the raisins. The cream cheese is the perfect accompaniment. The latte is strong, rich and full of coffee goodness that packs quite a bit of kick.

If bagels are your thing and you want to watch them being made – via a huge machine that has come all the way from Canada – then I suggest you try out 5 & Dime Bagel.

NOTE: 5 & Dime also supply their products to various cafes around Melbourne – you can find a full list on their website – http://5dimebagel.com.au/great-places-using-5d-bagels-1/. You can also purchase bagels from a variety of places other than their CBD store – this info is also on their site – http://5dimebagel.com.au/great-places-using-5d-bagels/

Rating : 4 Pandas
Price: $$$$
Menu – Refer to Picture above or you can find the menu at http://5dimebagel.com.au/5-dime-cafe/
Fullness: 100%
Atmosphere / Ambience: Modern and Welcoming
Standout Dish: BAGELS
Service: Friendly and Welcoming
Online Booking: No
Restaurant Details and Location:
5dimebagel.com.au
16 Katherine Place, Melbourne
Tel No: 0433339367

Opening Hours
Monday to Friday: 7:00am–3:00pm

5 & Dime Bagels on Urbanspoon

Facebook: https://www.facebook.com/pages/5-and-Dime-Bagels/451649908200685
Twitter: @5dimebagel
Instagram: 5dimebagel

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Saigon Sally – Out of this World Vietnamese

panda 4.5 rating

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Menu:
Menu at Saigon Sally

E was sadly bidding Melbourne adieu and we organized a dinner at Saigon Sally. Saigon Sally is the proud bigger sister of Hanoi Hannah – both located in the Prahran area. Hannoi Hannah is more of a Vietnamese hawker style eatery – a place where you can grab a quick bite to eat, whereas Saigon Sally has a great selection of Vietnamese favourites as well as a variety of wines, cocktails, mocktails and offers a great dining experience. Another plus point is that they take bookings!

Saigon Sally is opened by Simon Blacher, Paul Nguyen, Nick Coulter and Will Newton, together with Adrian Li (ex Donovan) as Head Chef and Tom Stonnill (ex Transit Bar) as Bartender.

From the moment you step into Saigon Sally – you need a minute to take it all in – there is loads of colour and atmosphere present. There is grand bar that is central to the entire venue – wooden and back lit and finished with colourful offerings on top (be it flowers, straws, cups or their colourful menus). What grabs your eye next is the lavish mural artwork of an Asian woman smoking by Michelle Lee, with the smoke from her cigarette swirling onto the concrete ceilings. The back wall is complete with various pictures of Vietnamese ladies in an array of poses. As you walk in to the left is a real life rickshaw filled with various paraphernalia, adding to the funky vibe and feel. What has been done with the space is fantastic and you feel as if you have been transported to another part of the world where you want to spend hours in.

There are a number of seating options available – a large communal table located under the stairs, banquet seating located one at the front of the venue and the second being at the back of the venue, as well as seating around the bar and there are a few tables for 2 located along the mural wall. Tables are wooden with a dash of colour thanks to Saigon Sally’s colourful menu that sits on top. Plates and cutlery – which includes chopsticks of course – is already set out as well. There was 6 of us on this night and we were seated in the back banquet – which suited the size of our group well as we could all comfortably talk and see each other.

We started off by ordering a mix of cocktails and mocktails. I ordered a mocktail which had lychee and passionfruit flavours finished with a purple orchid – I loved the colour contrast between the yellow of the drink and the purple of the flower. Due to the drink being simply delicious I don’t have a picture of it. M ordered the Boom Boom Mojito (Flor de caña white rum chili, viet-mint, kaffir lime leaf, lemon­grass, lime ginger syrup & soda) which came served with a fan of apple pieces, a circular slice of lemon and mint leaves to the side. The other cocktail L ordered had the main ingredient of Pandan – hence its strong green colour which she seemed to enjoy as well.

The menu created by Adrian Li is all about the home-style food which is made for sharing. Each dish takes the traditional Vietnamese dish pieces it together with modern techniques to produce a memorable tasting end product, each balancing the five elements of Vietnamese cuisine – sour, bitter, sweet, spicy and salty. The menu is split into Small, Medium, Large, Sides and Desserts. There is also a “Feed Me” option for $59 per person (minimum 2 people required) which allows you to sample the chef’s favourites. There are around 6 to 9 dishes under each category to choose from.

Even though the menu is made for sharing – we decided to get our own dishes as we were quite hungry. We did however order the Prawn Pandanus – Smoked Prawn, Kaffir Lime, Tamarind & Sesame Caramel – to share. These come out in a serving size of 4 and are wrapped in a crisp pandan leaf – which we told by the waiter that you aren’t meant to eat, but to unwrap this pandan leaf and enjoy the prawn fritter and then eat it. The prawn fritter itself was delicious – semi crunchy on the outside – light and fluffy and flavour filled on the inside with the lovely tones of kaffir lime and tamarind. The sauce that came with the dish provided a sweet element to the whole dish which exemplified the prawn flavour. A great dish.

T ordered the Vietnamese Chicken Coleslaw – Black Bean Poached Chicken, Crisp Vermicelli and Peanuts. This dish comes out with the colourful mix of the tender poached chicken, bean shoots, carrot, Asian basil, peanuts and pickles sitting atop of the crisp white vermicelli. There are a multitude of textures and flavours that intrigue your senses. The flavours of the black bean sauce together with the subtle hint of spice and sweetness from the carrots work well together.

E and I both order the Saigon Chilli Crabs – Soft Shell Crabs, Tomato, Black Bean, Lime, Chilli & Basil. I absolutely loved this dish and it has to be one of the best crab dishes I have eaten. The crab was cooked to perfection – providing a soft and delicate crunch that was filled with delightful crab on the inside. The creamy mayo sauce was another highlight – it had a mixture of saltiness, spice and freshness to it. Together with the other elements of coriander, chilli, basil and cucumber the dish worked well together, with the flavouring spot on. I would highly recommend this dish to anyone.

V ordered the Grilled Quail – Stuffed with Sticky Rice, Spring Onion, Shitake and Lup Cheung. This was a pretty looking dish with the Quail being the centre piece of the dish with Chilli, sprigs of flowers and Onions placed around it. The Qauil looked amazing in all its glazed glory – with a touch of barbequing to provide a crisp skin. The stuffing mix of rice, spring onion, mushroom and Chinese sausage worked well with the flavours of the quail.

M ordered the Grilled Ocean Trout – Tumeric, Dill, Mustard Leaf, Ginger, Jalapeno and Banh Hoi. The trout had been wrapped and cooked in a pandan leaf which enhanced the flavours of the trout. The trout itself was cooked well and remained soft and tender, topped with tumeric, cubes of ginger and jalapeno – which added extra flavour and spice. Banh Hoi which is a Vietnamese dish consisting of rice vermicelli that has been woven into intricate bundles and topped with onions was to the side of the side along with a mixed salads consisting of mustard leaves and other mixed greens.

L asked me what she should order from the menu and I picked out the Shaking Beef Rib – Pho Glazed Short Rib, Crispy Onions, Watercress and Lemon. I was interested in the name of the dish – just what did they mean by “Shaking” beef rib? Later I understood that in Vietnamese the term “luc lac” translates to the word “shaking” and it represents the tossing of the beef back and forth in the wok after it has been seared. There are various ways in which to represent the traditional Bo Luc Lac dish and Saigon Sally does a great interpretation. The beef comes out along with the huge rib bone and sits on top of the watercress, onion, cucumber and coriander salad and is topped with sesame and chilli with a wedge of lemon. The beef was tender and had punchy flavours.

Despite being quite full from each of our dishes we did opt to try out some desserts – reading the dessert list gave us enough temptation and incentive. “Happy Endings” are made at the bar and if you score a spot at the bar you can watch as pastry chef Felix Goodwin prepares desserts.

We order the Banh Bo Nut – Vietnamese Doughnut, Salted Galangal, Caramel & Toasted Coconut Sorbet. These come served a dish which is reminiscent of an off-shaped boat, with 5 doughnut balls in place served with coconut sorbet and finished with a colourful cocktail umbrella. The doughnuts themselves are melt in your mouth delicious! They are served warm, with sugar crusting on the outside providing a crisp texture which works well against the fluffy insides. The salted galangal and caramel sauce adds a sticky texture and provides some extra sweetness, with the coconut sorbet provided a cool hit with a creamy flavour. A delicious dessert!

Next up we ordered the Tira-Ma-Sally -Macaron, Vietnamese Coffee Parfait, Condensed Milk & Peanut Brittle which is the house specialty. These come out looking like your normal everyday sandwich that you would expect to see in your lunch boxes – cut into triangles – but you could not be more wrong. They are far from just normal – they are out of this world amazing! What it is – two triangles of almond Macaron “bread” that is layered with strong, vibrant coffee parfait, condensed milk and peanut brittle. I am not a huge fan of peanut butter – but there was only a slight hint of the peanut taste. The ice cream layer had hints of caramel amongst it which served as a pleasant surprise. This is a definite must try – it’s a pity they don’t give you four pieces instead of two!

From the red glow as you step inside to the colorfulness on the inside Saigon Sally is a must visit place. The food stays true to the Vietnamese basics whilst adding a modern twist which produces great tasting and looking dishes. The concepts – from the unique and interestingly named drinks menu down to the “Happy Ending” desserts is fantastic. The staff are friendly, helpful and the vibe is trendy, inviting, vibrant and fun. As you step outside, don’t forget to check out the laneway filled with colourful street art, hanging lanterns and pairs of shoes. It serves as a great backdrop for photos or just to stare at awe in.

NOTE: Saigon Sally does cater for functions – refer to their website for further information about packages.

Rating : 4.5 Pandas
Price: $$S
Menu – Refer to picture above or look at http://www.saigonsally.com.au/SaigonSally_Menu_001.pdf
Fullness: 100%
Atmosphere / Ambience: Vibrant, Funky, Fun and Welcoming. A place where you could have a lot of fun! If you are looking to host your next function there is information available on their website – http://www.saigonsally.com.au/Saigon_Sally_Function_Menu001.pdf
Standout Dish: Roasted Marron, Tarragon Butter
Service: Friendly, Helpful and Fun
Online Booking: Yes via website – http://www.saigonsally.com.au/
Restaurant Details and Location:
http://www.saigonsally.com.au/
2 Duek Street ,Windsor
Tel No: 9939 5181

Opening Hours:
Mon to Thu 6:00 pm – 11:00 pm
Fri to Sat 6:00 pm – 1:00 am
Sun 12:00 pm – 11:00 pm

Saigon Sally on Urbanspoon

Charlie Dumplings – Dumplings with a Twist

panda 4.5 rating

We had to organise a catch-up dinner in an area that was inner city with food that catered for vegetarians on a Monday night and ended up deciding on Charlie Dumpling. I had heard a lot of good things about this newly opened place located in High St, Windsor.

As you assume by the name – Charlie Dumpling – this venue by Dylan Roberts (ex Claremont Tonic, Ezard, Cutler & Co.) and restaurant manager Jamie Munro-Lynch (Anada, Cutler & Co, Circa) is all about the dumplings – but with a twist – and also serves up other delicious and interestingly flavoured bites to eat. Do not expect to see dumplings coming out in bamboo steamers here – instead you get beautiful rustic plates to match the vibe and feel of the venue. The fit-out is intriguing – complete with a feature wall of multi coloured window shutters (which is reminiscent of Potatohead in Bali) and rather funky – as well exposed brick walls, fishing nets – which have been turned into light shades (a very smart idea) and funky lights that hang over the bar. The design is by renowned architects DC Group & Newline Design and the result is a simple yet cosy and chilled vibe.

There is a selection of dining possibilities from tables in the front main dining area, stools at the bar, along the outside footpath or the courtyard area out the back – in total Charlie Dumpling can seat 60 people. There is also a private dining room located upstairs for 14-16 people which can be booked for functions as well. Another option is takeaway – you can order in advance via a handy app to save time.

The menu is split into 4 main sections – Small Bites, Salads & Noodles, Savoury Dumplings and Sweet Dumplings. The drinks menu has Dessert Cocktails, Cocktails, Beer (Tap – there is only one tap beer – Orion & Bottled) and Wines (Red & White). Small Bites include things like Edamame, two different types of Bao, Duck Leg, Grilled Skewers, Chicken Ribs, Sashimi – just to name a few. The menu also lets you know which of the dishes are Gluten Free and which are Vegetarian which avoids having to ask the wait staff to tell you which dishes are of these category.

Whilst deciding on what we wanted to eat – we ordered drinks. On this night however the beer on tap wasn’t available. I ordered myself a mocktail – I left the flavouring up to the bar tender and was pleasantly surprised when it came out to be lychee based – my favourite! The mocktail was refreshing and delicious – and quite large in size as well – double bonus!

There are 6 of us for dinner tonight, and we are seating by the window – so we get the best of both worlds – looking into the restaurant as well as out onto the street. The seating is a tad bit squishy I must admit, however this is a small negative. We decide to order a couple of dishes to share to start off with and decide later to order more if we need. We have a vegetarian on the table, as well as a Pescatarian so we had a selection of dumplings that cover these dietary requirements. Also something to note is that dumplings come in servings of 4 pieces per serving. There are sauces on the table which include Black Vinegar & Chilli, Soy, Shallot & Ginger and Red Nam Jin.

To start with we ordered the Charlies Fried Chicken Ribs, Five Spice Honey, Kewpie from the Small Bites section. The ribs came out piled on top of each other in a pyramid form looking glossy and exuding deliciousness. There was a resounding “mmm” and “yumm” around the table as each person took their first bite, followed by S saying she wanted another serving straight away. They were that good – a mix of sweet and savoury with chicken that was cooked to perfection.

We then got the succession of dumplings that we ordered. The Crispy Salmon, Tobbiko, Leek and Tumeric were the first dumplings I got to try. These dumplings were fried and had a crunchy coating of crumbs on the outside with the inside mixture providing a flavour hit for your taste-buds – the salmon flavour ringing true whilst staying fresh. The Leak and Tumeric puree together with the Tobbiko was what the dumplings were sitting on – this added a creamy aspect to the dish and worked well with the crumbed texture.

The Snapper, Chilli, Lime and Blackbean – these were steamed dumplings. These reminded me of a Thai Fishcake – juicy, full of flavour with a hint of spice – and finished with a spicy soy sauce and chilli combo. A really great tasting dumpling overall – I have never had a snapper dumpling before and wasn’t sure that this mixture would work – but it really does!

P ordered the Ricotta dumplings, Cauliflower, Anise, Gai Lan as she was vegetarian and I was lucky enough to sample some. My first thought when I looked at the dish was that it was reminiscent of a gnocchi or pasta dish. There were about 8-9 dumplings, as they were not your regular dumpling. This was quite a heavy dish but really tasty – the combination of ricotta and cauliflower worked well together, added with the crunch and texture of the slivered almonds as well as the freshness of the gai lan.

The Chicken, Ginger, Cabbage and Crispy Skin was a really interesting dumpling dish. They each came wearing a “hat” in the form of the crispy skin. The filling was once again juicy, light, flavoured with ginger and wrapped in the cabbage leaf – providing a mix of textures. This was a dish that everyone around the table enjoyed.

The last of the dumplings to arrive was the Steam Prawn and Bamboo Shoot, Har Gow, Sweet Corn, XO. These came out as glossy morsels complete with a tender filling which was simple and what you would expect from a steam prawn dumpling, but the twist of the sweet corn puree which it sat on was a brilliant addition . The sweetness combined with the chilli and prawn flavours was divine!

We also ordered the Spicy Dandan Noodles, Sesame, Szechuan, Peanuts and Pickled Chilli from the Salad & Noodle section to share with the table. The dish comes out un mixed – with the noodles forming the base of the dish, and each of the components placed separately on top – just like what you see at a ramen restaurant. There were peanuts, poppy seeds, chilli, spring onions, sesame seeds, fried onions and coriander. I like this concept where you get to mix the ingredients into the dish yourself – kind of a do-it-yourself – makes you feel as if you made the dish yourself – almost! And another plus is that if you don’t like any one component you can avoid mixing it in.
The dish was spicier than I was expecting – and the addition of the poppy seeds left a tingling sensation on your lips. I quite enjoyed the dish and the different flavours that were mixed together – I wasn’t a huge fan of the addition of peanuts though. There was a resounding thumbs up for this dish from the entire table.

As I always do – I had looked at the dessert section before even looking at what was available for the main meals – I couldn’t wait to order dessert. I had heard great things about the Milk Chocolate dumplings. We ordered the Milk Chocolate Dumplings with Raspberry-Chilli Sorbet AND the Hot Apple and Sesame Mochi, Gingernut Ice Cream.

The Milk Chocolate dumplings were delicious – warm balls that have been batter dipped then deep fried, filled with gooey milk chocolate, topped with sugar and finished with a raspberry chilli sorbet. The sorbet was refreshing and bursting with flavour and tang, with the chilli hint at the end. This combination of creamy sweet chocolate mixed with the refreshing tang was impeccable.

The Hot Apple dumplings were entirely different to the milk chocolate dumplings. The apple filling was encased with the chewy mochi skins which were also topped with sesame seeds. The apple filling was warm, subtle and sweet, but I found the mochi skin was a bit too chewy. I loved the gingernut ice cream – there were pieces of gingernut throughout the ice cream which added both texture and extra flavour. The dish needed both the ice cream and the hot apple dumpling together – I think one without the other wouldn’t work.

The service at Charlie Dumpling was fantastic – everyone we had was really friendly and helpful and always had a smile on their face. I liked the fact that the staff had their own favourites and when we selected a dish they would add a comment of what they really liked about the dish. To end the meal when you get your bill – you get a bowl of fortune cookies as well – the fortunes inside might not be so great – but it is a great novelty idea.

Overall Charlie Dumpling is modern, sophisticated restaurant with a unique twist on the regular Asian Dumpling venue – a combination of street food meets fine dining. The vibe is funky, fun and lively and you can really find yourself getting lost in the world of dumplings. Charlie Dumpling really does stay true to its values and seems to always have a fun with a great attitude!

Rating : 4.5 Pandas
Price: $$
Menu – Refer to http://charliedumpling.com.au/wp-content/uploads/sites/12/2014/05/Charlie-Dumpling-Dine-In-Menu_12MAY14.pdf
Fullness: 100%
Atmosphere / Ambience: Cosy, Chilled and Funky. Great for a dinner catchup with friends. You can also book a function in their private dining room too.
Standout Dish: Snapper, Chilli, Lime and Blackbean AND Milk Chocolate Dumplings with Raspberry-Chilli Sorbet
Service: Fantastic – Friendly and always with a smile. They are happy to provide recommendations as well!
Online Booking: No – they don’t take bookings
Restaurant Details and Location:
http://charliedumpling.com.au/
184 High Street, Windsor
Tel No: 9510 4213

Opening Hours:
Monday: 6pm – Late
Tuesday to Sunday: 12pm – 3pm then 5:30pm – Late

Charlie Dumpling on Urbanspoon

Mugen Ramen – City’s First Tsukemen Ramen

panda 4 rating

I love Ramen so when I heard about Mugen I had to check it out. Mugen speciaiises in Ramen and is owned by Yoshi Kurosawa – who is also the owner of Robot bar which is located directly opposite. Mugen is located in a laneway off Flinders lane in the heart of the Melbourne CBD.

Mugen (meaning infinite) is a schmick looking two-level venue which includes a basement izakaya which has seating and drinks available. At street level you can see into the kitchen as the chefs prepare your meals and there is two bench rows available to sit at. There is a black and blue theme running which adds a touch of elegance and warmth.

Mugen specialises in the Tsukemen style and is the first Tsukemen joints in the city. Tsukemen is a type of deconstructed ramen. It consists of the dipping house-made noodles which are plated separately and are served cold with warm charshu pork, sheet of nori and pickled bamboo shoots. To the side there is a small bowl of pork, chicken and fish sauce into which you put your ramen. The dish is available in two different sizes – 300g and 420g.  The menu has two types of Tsukemen – Wafu and Curry as well as two different types of normal Ramen – Miso and Wafu.

The menu is really interesting and has a comic – or manga as they would call it in Japan – on the back which pokes fun and tells you how to eat the Tsukemen, which I think is a innovative and great style of the menu. In addition to the Ramen, there are smaller dishes available such as Gyoza, Aburi Chasu, Potato Salad, Chips and more. When we went there was also a JAPAS (Japanese Tapas) menu that was coming soon. There were no desserts on the menu at this time – but I really do hope they expand into this as well. There are also a great selection of drinks – beers, sake and liquer– available. The beers include Codeo which is essentially a sweet potato lager – how interesting!

Unfortunately despite loving Ramen the fact that I can’t have any pork dishes, meant that I couldn’t try any of the ramen available. The waitress was very friendly and told me that I could get some Soba noodles with tofu made up – and this would the only vegetarian option available. I was happy to order that ( I do love tofu as well). N ordered the Tsukune and Tebasaki from the small dishes section.

The Tsukune – Japanese Grilled Chicken skewers made from tenderloin thigh and soft bones with Teriyaki sauce and egg yolk on the side to dip. There were four skewers that came out and N loved the flavours and softness to the chicken. The addition of the dipping egg yolk was different and further enhanced the flavour.

The Tebasaki – Japanese deep fried chicken wings. This came served in a stainless steel frying basket and was coated with a glaze of honey and sesame – they were crispy on the outside and juicy and delicious on the inside.

My vegetarian soba noodles with tofu, chilli and salad was a generous serving. The noodles were fresh and silky smooth and cooked perfectly. The dish overall was tasty and despite really wanting a dose of ramen hit the spot.

The vibe at Mugen is fantastic and it is a great place at the basement to enjoy drinks. The food smells delicious and I cannot wait to see what type of dishes will be on their Japas menu. The staff are friendly and really accommodating. Will definitely be back, even though I can’t eat their signature dish!

Rating : 4 Pandas
Price: $$
Menu – Refer to above picture
Fullness: 100%
Atmosphere / Ambience: Classy, Elegant and Fun
Service: Friendly, Helpful and VERY accommodating
Online Booking: No
Restaurant Details and Location:
http://mugenramenbar.com/
11 Bligh Place, Melbourne
Tel No: 9620 3647

Opening Hours:
Monday to Saturday:
Lunch
11:30 am to 2:30pm
Dinner
6pm to 11pm
Sunday – Closed

Mensousai Mugen on Urbanspoon

Collective Espresso – Breakkie with a Difference

panda 3.5 rating

Menu:
Menu at Collective Espresso Specials at Collective Espresso

P and I decided to catch up at a place that was central to both of us and that happened to be Collective Espresso located in Camberwell – right opposite the train station. Collective Espresso was opened by a group of friends with business partners Mark Jacobson, Graham Babbs and Duncan McCrane.

Where Collective Espresso resides now used to be a boutique store and the group has done the fitout themselves and the results are impeccable. The space is light, airy, open, inviting and welcoming – the centre piece is the large high wooden communal table which takes up most of the venue space together with quirky art work adding vibrancy and colour. . There are bars seats along the window and near the kitchen. The look is simple yet charming and comfortable.

Collective Espresso is named as such as it was the “collective” experience and knowledge they gained from working at Las Chickas and Galleon café that allowed them to create this café. The menu consists of Breakfast, Lunch as well Rolls and Subs and there are daily specials available as well. The breakfast menu has some really interesting combinations such as grilled zucchini and squash omelette; sesame fried eggs as well as the usuals such as Bircher Muesli and Baked beans and sausages. Their cold drinks menu is varied and interesting – they have slushies as well as white chocolate Tim Tam shakes.

Collective Espresso offers a house espresso blend and a changing daily single-origin coffee. The coffee is from Five Senses and the latte that I ordered was really quite delicious. The flavour was rich and had noes of caramel and paired with the perfectly frothed milk. They really do some of the best coffee.

We were seated at the end of the communal high table – I really do like the high tables at cafes – especially when the space is smaller. It gives a great sense of space and allows you to peer behind the counter if you wish. There was a bit of a mishap with our coffee orders – even though the coffee orders were taken before we ordered food – we only received the coffees after our food.

I ordered the Beetroot and Basil Cured Kingfish, Potato Rosti, Kim Chi and Sesame Fried Eggs. This dish came out on a wooden board, with the components of the dish being centred on the board. I quite liked the fact that normal plates weren’t used – it tied into the surroundings of the place as well as being different. The dish looked like a piece of artwork – with each component displayed artfully. The Sesame Fried Eggs were delicious and the sesame coating on the outside was an interesting addition. The egg was really a poached egg which had been fried and coated in sesame – the poaching was done perfectly and had the gooey yolk. The Beetroot Cured Kingfish was another difference that I haven’t had before and together with the other components really did work well together. The potato rosti was crispy and crunchy on the outside and soft and gooey on the inside. The kim chi added an extra tang and spice for flavour and brought the whole dish together.

P ordered the Collective Sigh of Relief – Poached eggs, Spinach and Kale, Thyme and Garlic Mushrooms, Spiced Beans and Toast minus the Kaiser Fleisch. Her dish came out on a board as well with each ingredient placed in an expressive manner. One thing missing though was the spiced beans from the dish. There was many different parts to this dish and as a result it was quite a large size dish. P did enjoy her food and especially liked the mushrooms.

Collective Espresso serves delicious and simple food with a twist and has great coffee in a convenient and easy to access location especially for people going to the train station. It is welcoming and cosy and you can really spend half your day soaking up the atmosphere.

Rating : 3.5 Pandas
Price: $
Menu – Refer to pictures above
Fullness: 100%
Atmosphere / Ambience: Casual, Welcoming and Light/Airy – great for a weekend catchup!
Standout Dish:
Service: Overall service was friendly – just a few stuff ups with the coffee coming with our food and missing some ingredients as part of the dish.
Online Booking: No
Restaurant Details and Location:
3 Cookson St, Camberwell
Tel No: 9882 8995

Opening Hours:
Monday to Friday: 7:00am to 4:00pm
Saturday & Sunday: 8:00am to 4:00pm

Collective Espresso on Urbanspoon