Pana Chocolate – Raw, Healthy, Handmade & Guilt-free!

panda 5 rating

Pana Chocolate was founded by Pana Barbounis – who is passionate about raw and slow-cooked food – and following on from the success of his 45 gram raw, vegan chocolate bars has opened his first standalone raw-dessert shop.

Pana Chocolate is a wonderful addition to the Church Street, Richmond area and serves up healthy handmade raw, delicious tasting and looking desserts, as well interestingly flavoured chocolate bars. Pana Chocolate uses natural, vegan and organic ingredients like cacao, nuts, coconut and 100% pure essential oils to create wonderful and unique flavour combinations – which include Fig + Wild Orange, Sour Cherry + Vanilla, Rose and Mint just to name a few.

Prepare to be overwhelmed with the number of selections here which leaves you wanting to try out one of each. As mentioned before no desserts are made or sweetened with sugar but are all natural and made from plant-based, organic ingredients sourced from all around the world. Cacao beans come from the Amazon, Coconut Oil has been cold pressed in the Philippines,  Dark Agave Nectar comes from Mexico, Cinnamon is organic and certified from Sri Lanka (where I am from!!), Cacao Butter is organic, cold pressed and fair trade from Peru and organic carob comes from Spain.

The space is simple and clean – with most of its offerings for takeaway patrons – however if you did want to eat in there is a row of seats available by the window looking out onto Church street. I love the décor of Pana Chocolate – there is an entire wall that is covered with clipboards that have cute, inspirational quotes and sayings on them. This adds color, brightness and wow factor in such an easy and simple manner. Such an awesome idea – Love it!

There are 10 different types of chocolate bars to choose from– Eighty (80 % Cacao), Raw Cacao, Orange, Coconut + Goji, Fig + Wild Orange, Rose, Sour Cherry +Vanilla, Cinnamon, Nuts and Mint. All chocolates are low in GI, have no dairy or soy, are Gluten Free and are handmade. In fact they are all handmade in a small scale kitchen located at the back of the shop. A major difference with these chocolates is that you can envision and see the love and care that has been placed into each bar of chocolate or dessert for that matter – down to the packaging and wrapping of each individual piece – it has been done by hand and provides a human connection.

I have tried the Sour Cherry + Vanilla, as well as the Fig + Wild Orange flavours. Between those two the Sour Cherry + Vanilla would have to be my favourite – the chocolate is smooth, silky and not overly rich and literally melts in your mouth – with the sour cherry adding a great tangy sensation that glides over your tastebuds. The Fig + Wild Orange was also great – the combination works brilliantly together and if you are into the citrus flavours this would be one for you to try.

The piece of resistance at Pana Chocolate is the cabinet of goodies. The first row is full of their raw cheesecake / desserts of the day which are in a slice format, that can range from Raspberry Ripe (their version of a Cherry Ripe), Chocolate Strawberry & Rose, Spiced Apple, Blueberry & Ganache, Banana & Chocolate – these range from $6.50 to $8.50.
Their second row has smaller bite sized treats such as Lamingtons, Lemon Slice (this is new!), Pana Pop (more on this later), Brownie, Vespa Wheel (their version of a Wagon Wheel – complete with a buckwheat wafer biscuit and a soft coconut marshmallow centre encased in a gooey raspberry chia jam and dipped in cacao) and Fudge just to name a few – these range from $3.50 to $5.50.
The third row is full of individual raw chocolates like hazelnut mousse, coconut barrels and truffles – in flavours such as Coconut & Mint Cream, Rose & Pistachio, Hazelnut Praline, Sneakers (yep spelt like this), Lavender & Macqui, Mango & Salted Caramel and Coconut Barrel – there are more flavours in store!
At the very bottom of the cabinet are their chocolate bars in all the 10 flavours mentioned above for sale ($6.50).
There are also other healthy goodies for sale – from coconut water, coconut + cacao balls to their very own hot chocolate sealed with the pana heart of approval.

After marvelling at the cabinet of goodies and spending a good 5 minutes oohing and aahing I decided to ask the friendly staff member of what she thought would be good try out and settled on the Pana Pop as well as the Fresh Mint & Raspberry slice.

The Pana Pop – was a white chocolate cheesecake with a berry centre coated in delicious cacao – represented a mini Magnum. From the very first bite you could tell this would be a memorable treat – the soft textured coating coupled with the creamy white chocolate cheesecake and zing from the berries worked perfectly together. You could almost eat the entire Pana Pop in one mouthful – but I would advise against this and instead treasure every mouthful; or you could just order another Pana Pop!

The Fresh Mint & Raspberry slice was another winner. There were three distinct layers – the bottom layer being a combination of cashew and brazil nuts, the centre layer being the mint and the top layer representing raspberry. The consistency of all layers was dense yet smooth – with the perfect level of sweetness across all three layers. I couldn’t really taste the mint flavour that strongly – although the strip of green at the very top held quite the minty flavour. I love the use of the fresh raspberries through the raspberry layer which not only added texture but extra flavour. The base was wholesome and added further texture and flavour bringing the whole slice together.

I enjoyed my time thoroughly at Pana Chocolate – I actually perched myself in a corner seat by the window and enjoyed these treats whilst working away on my laptop. On my way out I ordered a lamington to take away (as I had been told by a friend that these were simply superb!) which was packed away in a takeaway bag and sealed with a massive heart sticker – the Pana symbol – which I thought was really cute.

Whether you are into healthy eating, have certain dietary requirements or not – Pana Chocolate is definitely a place to check out. It produces great tasting chocolate that have been lovingly prepared using quality ingredients for anyone and everyone to enjoy.

Rating : 5 Pandas
Price: $$
Menu – The dessert menu changes daily but no doubt whatever dessert treat you get it will be delicious!
Fullness: 100%
Atmosphere / Ambience: Simple, Cosy and Enticing
Standout Dish: Pana Pop
Service: Very very friendly and helpful (especially when you are overwhelmed with choice and don’t know what you want)
Restaurant Details and Location:
panachocolate.com
491 Church St, Richmond

Opening Hours:
Monday to Friday: 10:00am – 5:00pm
Saturday: 10:00am – 4:00pm

Pana Chocolate on Urbanspoon

Facebook: https://www.facebook.com/panachocolate
Twitter: @pana_chocolate
Instgram:pana_chocolate

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St Ali Masterclass – Madame Truffles, Pasta Classica & Pepe Saya

st ali

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I follow St Ali North on Instagram and saw a post about a Truffle Masterclass being held– it was to be hosted in collaboration with Pasta Classica, Pepe Saya and Madame Truffles. Pasta making, Butter making and learning all about truffles were to be covered and Entry was Free – so I decided to RSVP and check it out.

I arrived at St Ali – this was my first time to St Ali North, I have previously been to St Ali in Carlton – and there were quite a few people already present. The fit out was very modern – complete with an array of windows and wooden ledge seating. I can just envision what it would look like during the day – for breakfast and lunch – with the light streaming into the venue and enveloping the entire venue in a positive and relaxed vibe. The masterclass was carried out in the main dining area – situated past the main counter/bar. Chairs were set up in order to sit and enjoy the show.

Before the show you got the chance to enjoy some free canapés – which included a Stuffed mushroom and Sourdough as well as Bread with Truffled butter – both of which were delicious! You also got the chance to chat to “Madame Brussels” and learn as well as ask questions about the wonderful world of truffles. She showed us different truffles from around the country and explained the difference in smell between the truffles that come from the varying states. She also gave out ideas of how you could use truffles in everyday cooking such as topping your breakkie eggs, using them over a linguini mushroom pasta or even mixing it with butter and serving it with some lovely sourdough. Madame Truffles also informed us that they were experimenting with the use of truffles in the sweet world. They had white chocolate and truffle macaroons for sale on this night to purchase and sample. Since the Masterclass , more experiementing has been done and I have seen that they have created Monte Carlos using truffles as well (via their Instagram) – I cannot wait to see what else they experiment and create. You can follow their updates by following their Instagram at madametruffles.

The Masterclass started off with a talk from Madame Truffles enthusiastically telling everyone about the wonderful world of Truffles as well as interesting facts about them – such as it can take up to 10 years to grow truffles and in order to track down and find Truffles they use dogs! Another thing to note about truffles is that the bigger the aroma, the better the truffle and the more expensive the truffle will be. She then passed around different types of truffles for us to smell. Later I learnt that the price of truffles (on that day) was upward of $3.50 per gram! Expensive indeed, but when you taste the unique flavouring you start to understand why. Madame Truffles’ are freshly harvested each weekend and sourced from the very best truffleres in New South Wales, Western Australia, Tasmania and around Victoria. SHOP?

Following on from Madame Truffles – was a hands-on demonstration by Pasta Classica’s Daniel Tonin on the art of making pasta. Tonight the star of the show was the Tortelloni (Tortellini are the smaller size pasta parcels, whilst Tortelloni are the larger variety).
Tonin informs the class that in order to make pasta all you need is two ingredients – 400g Italian “00” flour (or plain flour) and 13 egg yolks (no whites!) – you may also want to add a pinch of salt as your liking for taste. I never knew that making pasta could be so easy! The egg yolks are what give the pasta its colour and flavour.
The technique to create the pasta is to place the flour on a clean bench and make a hole in the centre – here you place the 13 egg yolks. Then using muscle power, knead the mix through. If you rather you can use a Kenwood mixer instead.
Tonin then showed us how the correct way to pass the pasta through a pasta machine in order to get the right thickness of pasta. After this he then shows the class how to make the tortellini shape once we have rolled out our pasta. After each stage in the pasta making process, Tonin passes around the pasta to allow us to touch and feel the texture that it is meant to be – I find this to be very useful as you get a better understanding for when you try and make it at home.
Tonin also gives us a recipe for the filling inside the tortelloni – this filling consists of Potatoes, Pepes’ Butter, Parmesan Cheese, Tallegio Cheese, Thyme, Garlic with Pepper and Salt for taste. We are told that we will be sampling some of Tonin’s handmade pasta later on. Yum!

Next up in the Masterclass is Pepe Saya who takes us through a butter-making demonstration. Saya starts off with giving us back ground into the butter making process. The butter making process commences with the use of sour milk, to this you add the bacteria Lacto Bacilis and let it ferment. The result of this is crème fraiche. If you keep crème fraiche for around 3 weeks and then scrape the mould – the end result will be Buttermilk. Buttermilk is mostly commonly used in pancakes – and it is what gives the pancakes its fluffiness as a result of its reaction with the yeast.

I never realised that it was it was quite an easy process to make butter at home if you wanted to. You can start off by using bought Crème Fraiche from the supermarkets, mixing this in a Kenwood mixer. You will start to see butter forming after a few minutes – this is what is called butter in the popcorn state – as it resembles kernels of popcorn. You will find that Buttermilk is also produced – and this is what the Popcorn State butter will be sitting in. You will need to wash the Buttermilk out with Filtered Cold Water. Once you have the popcorn state butter on its own – you can knead it together and serve it up. You may also want to put some salt in for taste, unless of course you are after unsalted butter.
We then got to taste the butter that Saya had just made – it was creamy and very fresh!

After the formal part was over, we got a chance to mingle and listen to the great voice of Natasha. You can check out her website at www.natashamusic.com.au or follow her on Twitter @natashamusic_, Instagram – natashamusic_
This girl can sing and her voice is amazing! On the night she had only the backing of guitarist Mat Fagan – which allowed her true vocal skills to shine. Definitely go and check out where she will be performing next.

I met some really fun and food loving people and learnt a lot from this Masterclass. Pasta Classica had their products for sale and I bought the Ravioli with Feta, Parsley and Lemon Myrtle. Danny told me a simple way to cook with this pasta is to toss it in some oil and grate zucchini over the top and you have a really great dish. This is what I did and true to his word – it was delicious! The combination of the lemon myrtle was a real highlight and worked fantastically with the sourness of the feta and flavours of parsley. I will definitely be checking out their store to see what other unique and interesting flavours they have. It’s really great to know of a place that makes pasta fresh daily – in a variety of flavours that cater for any dietary requirements.

I will definitely be keeping an eye out for more Masterclasses organised by St Ali in the future and would recommend everyone try this one!

Madame Truffles
Madame Truffles winter shop opens for six week during the peak of the Australian truffle season.

Dates: Thursday 3rd July to Saturday 9th August, 2014.
Days:
Thursday, Friday and Saturday
Time:
9am to 5pm

Location: 17 Yarra Place, South Melbourne
Tel No:
0430 017 480

Website: http://madametruffles.com.au/
Email:
truffles@madametruffles.com.au
Twitter:

Instagram:
madametruffles
______________________________________________________________

Pasta Classica – Retail Store
Location: 352 Smith St, Collingwood VIC 3066
Tel No:9419 2366

Pasta Classica – Factory
Location: Factory 9/ 25 Hocking St, Coburg, VIC
Tel No: 9350 6736

Website: http://www.pastaclassica.com.au/
Email: sales@pastaclassica.com.au
Twitter: pastaclassica
Facebook: https://www.facebook.com/Pasta.Classica
Instagram: dannypasta

Pasta Classica on Urbanspoon

_____________________________________________________________

Pepe Saya

Location: Factory, Unit 4, 3 Wood Street, Tempe, NSW
Tel No: 9559 1113

Phone: 02 9559 1113 (leave Message)
Mobile: 0401 191 896 (Speak to Pepe)
Website: http://www.pepesaya.com.au/
Email: info@pepesaya.com.au
Twitter: pepesaya
Facebook: https://www.facebook.com/Pepesaya
Instagram: pepesaya

_____________________________________________________________

St Ali North
Location: 815 Nicholson St, Carlton North
Tel No: 9380 5455

Website: http://www.stali.com.au/
Twitter: @ST_ALI
Facebook: https://www.facebook.com/stali
Instagram: stalinorth

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Stagger Lee’s – Vintage Cool

panda 4 rating

stagger lee

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Menu:
Stagger Lee's Menu
Stagger Lees Drinks

It was a long awaited catch-up for the four of us – G, J, M and myself – and we decided to stick to something that was central between the four of us. This place happened to be Stagger Lee’s – located on Brunswick Street in Fitzroy.  I have heard many good things about this place ever since it opened up and was keen to check it out for myself.

Stagger Lee’s is brought to you by the people of Proud Mary – it is a collaboration between Proud Mary owner Nolan Hirte, former Proud Mary general Manager Monica Chhay, Head Chef Chris Hamburger (ex The Aylesbury, St Ali North) and Mun Soon of MGS Architects and owner of Krimper Cafe (refer to https://thegrazingpanda.wordpress.com/2013/08/26/krimper-cafe-hidden-warehouse-style-treasure/ for my blog review of Krimper Cafe).

Stagger Lee’s is named after a pimp / bad-ass from St Louis – he infamously shot a cell mate in the 1900s for stealing his red Stetson hat and since this time over 400 musicians have retold the story of Stagger Lee. Here at Stagger Lee – this story reinforces the fact to “stick to your guns” and to “stand up for yourself” and most importantly are being the “bad-ass” of Ftizroy when it comes to great coffee and ingenious food.

The vibe is typical of what you would expect of the Brunswick / Fitzroy area – but with a whole lot more fun and excitement. There are exposed brick walls, concrete floors and huge glass windows which let the morning sunlight stream in. It’s a bit industrial, a bit indie – but rest assured feels welcoming and warm. There are wooden slatted tables for parties of varying sizes, as well as two large communal tables at the front – paired with metal chairs. There is both inside and Outside Street seating as well – they utilise their space well in terms of catering as many seats as possible without being too squishy. There are splashes of green thanks to the weatherboard effect around the kitchen window at the back of the venue, as well as the salt and pepper grinders placed on the tables and the coffee cups by the coffee machine. There are the usual filament lights that hang for lighting that I love as well.

The coffee here is a little bit different – they do not serve blends – only single origin espresso and filter coffees are being offered – and are pumped out of the stark white Synesso machine. They also use a EK 43 grinder which means they are getting the best extractions possible for the customers – allowing them to deliver some of the best coffee in town. I ordered a latte which was full bodied, strong and nutty and was perfect to wake me up first thing in the morning. The creamy after taste thanks to the fresh milk was also great. The decision not to blend comes from the work Proud Mary has been doing with the farms in Brazil and the quality of the single origin beans that work well with the milk without needing to be blended – and from my experience with their coffees this is working fantastically.

Another difference from Proud Mary is that they have a liquor license and look to open a few nights a week down the track.  They serve up wine, local and international beers and specially made cocktails – there is even one that contains cold drip coffee! Aside from specialising in coffee – they do also have an interesting list of juices, smoothies and milkshakes – with interesting names to match. Juices include Lance Armstrong (Carrot, Beetroot, Lemon, Ginger) and The Regulate (Apples, Strawberries, Coconut Water), there is a milkshake called Gangsta Milkshake, Crooks ‘n’ Creams – which is of course based on cookies and cream.

The food menu designed by Chris Hamburger (what a cool name!) is described as simple and sexy comfort food – and it really does comply.  The menu is split into a breakfast and lunch menu – both of which are available all day and there are gltuten-free, vegan and vegetarian options. There are dishes that covers all the main protein dishes that you would want to eat including lamb, bacon, beef, quail, chorizo and ham hock. From reading the menu you might not think these dishes really cut it – but trust me they do! There are your usual suspects such as Toast, Fruit Toast, Bircher Muesli, Granola and Porridge – but what makes it unique is the offerings that come with these basics. For example the porridge is buckwheat porridge together with chia, banana and honey. The first dish that caught my eye was the Coco Pop and Salted Caramel French Toast – I mean they had me at Coco Pop! The four of us quickly decided to share this amongst ourselves, thereby reserving some space for a proper savoury breakfast (and trying out more of the menu – win!). There are also dishes such as Shrooms ‘n’ Truffles which comes with Truffled Polenta, Poached Egg and Pepito, a Roasted Cauliflower and Quail dish, a Roasted Lamb dish that comes with Humms, Raisins and Toast as well as a Stacked Burger that comes with croquettes and greens.

When we arrived on this Sunday morning (around 10:30am) Stagger Lee’s was packed out already and we had to wait about 10 minutes for a table for the four of us. Initially we were given an area on the communal table all in a row – which would have made it hard for us to chat. However the staff had miscounted the number of seats and promptly moved us to a table which suited us better – making it easier for us to chat. Most of us ordered coffees to start and G ordered a juice whilst we decided what we wanted to eat. G ordered the Nice Pear – Apple, Pear, Mint, Lime. Juices come served in a generous size jar, with two big fresh mint leaves for more flavour- the juice was refreshing, tangy and produced a great flavour combination. M ordered the Frank ‘n’ Beans – Saffron Baked Beans, Smoked Ham Hock, Chorizo, Soft Poached Egg, Herb and Garlic Crumb Toast. The dish comes out presented well – the saffron baked beans together with the ham hock are at the base of the dish, with the poached egg and chorizo placed on top and finished with the garlic crumb toast. The Garlic Crumb Toast smelt and looked delicious – crispy on the outside and soft and filled with flavour on the inside. M seemed to enjoy her dish and the flavours – the poached egg was cooked to perfection with golden gooey goodness.

G originally ordered The Mexican – Soft Shell Corn Tortillas, Charred Corn, Lime and Tomatillo Salsa, Avocado, Fried Eggs, Creme Fraiche, Herbs. However, she has an allergic reaction to sesame seeds and some nuts, and although I don’t think that this dish had any of that, she started to get a reaction and therefore had to order something else. The dish came plated out with two tortillas, with the fried egg placed in side and topped with the charred corn, lime and tomatillo salsa and avocado, and finished with crème fraiche. The flavours were typically Mexican and the addition of the fried egg with its gooey runny yolk gave it the breakfast element.

J ordered the Smoked Trout Salad – House Smoked Ocean Trout, Grilled Asparagus, Soft Poached Egg, Butter Poached Potatoes, Shaved Fennel, Preserved Lemon Aioli and Green Goddess – which was quite the colourful dish thanks to the salmon colour of the ocean trout, purple colour of the radicchio, green colour of the salad and the white colour of the poached egg and lemon aioli. J did enjoy this dish and rated it better than The Mexican – the smokiness of the trout, together with the grilled asparagus and brilliance of the poached egg was a winner.

I ordered the The Fitz Royale – Grilled Asparagus, Cashew Cheese, Avocado, Fresh Herbs, Pea Tendrils and Citrus with a Poached Egg. The dish comes out with the fresh herbs being the centre of attention on the plate – the other components – toast, cashew cheese, avocado, grilled asparagus hidden underneath. The poached egg and the lemon slice are placed to the side. My favourite part of this dish was the cashew cheese which was placed like a spread on the toast – it was tangy and creamy all at the same time. Together with the subtle flavours of the asparagus and the softness of the avocado the flavours worked in perfect harmony. A great dish for asparagus lovers.

The last dish that we all got to sample was the Coco Pop and Salted Caramel French Toast – Coco Pop Cream Pat, Vanilla Ice Cream, Honeycomb and Raspberry Crumb. I don’t think much explaining needs to be done to understand how good a dish it really was. The plating wasn’t as clean as I had expected, as the Coco Pop Cream Pat resembled a messy blob, but I guess the consistency and texture of it didn’t help. I loved the mix of textures from the softness of the toast, cream pat and ice cream mixed together with the harder and grittier textures in the form of the tangy raspberry crumb, sweetness of the honeycomb and the pop of the cocoa pops sprinkled around. Overall I thought the flavours worked well together (I would have liked more raspberry crumb) – and was a great colourful dish that was the perfect way to end our meal at Stagger Lee’s.

The staff are quite accommodating and helpful, but are hard to get a hold of due to the sheer number of people they have to cater for. However, the wait to get their attention wasn’t too long. If you get a seat near the back of the venue – you can peer into the kitchen window and watch the chefs busily keeping up with the incoming orders. Even with the volume of orders –they keep a cool, calm and collected exterior and get on with the job.

There are also sweet treats that you can purchase from the counter – lamingtons, cupcakes, tarts and friands just to name a few.

Stagger Lee’s is a great addition to the grungy Fitzroy area and brings a somewhat homely and funky venue here. The vibe is buzzing, the place is warm, the menu is simple and unique and the staff friendly and always with a smile. Get down this weekend and check it out for yourself. The next time I come back – I am definitely trying the Shrooms ‘n’ Mushrooms.

Rating : 4 Pandas
Price: $$
Menu – There is an all day breakfast and lunch menu – refer above to the pictures or look at http://staggerlees.com.au/food/
Fullness: 100%
Atmosphere / Ambience: Funky, Casual and Welcoming – a great place that you can spend of your day in.
Standout Dish:
Service: Friendly, sometimes it can be hard to their attention.
Online Booking: No
Restaurant Details and Location:
http://staggerlees.com.au/
276 Brunswick Street, Fitzroy
Tel No: 9419 5564

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

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Prospect Espresso – Small Space But Packs a Punch

panda 4 rating
prospect expressoTruffled Brioche – Sauteed mushrooms, Asparagus, Poached Eggs and Truffled Hollandaise and a Latte

J and I were catching up after ages and decided to check out Prospect Espresso located in Camberwell. Prospect Espresso is owned by Matt Ward and Mitch Haworth. The setup is a mix of modern and vintage – with exposed light bulbs and exposed brick walls as well as large front window letting loads of light in while you are sipping on that perfect coffee and savouring the delicious but simple food. There are bursts of yellow which add to the fun and relaxed vibe Prospect Espresso has.

There is a large communal wooden table at the centre of the small space which is where J and I managed to nab a seat on this busy Saturday morning. To the right of us was where the coffee magic from the Mistral machine is created, along with showcasing some tasty treats from Red Door cakes. Coffee is from Rosso and there are also a number of single origin varieties. I ordered a latte and J ordered a cappuccino.

The latte was exactly what I needed after having being stuck in traffic and being late to meet J – it was refreshing and had a strong kick to it but with a good balance of smoothness and creaminess – topped off with a bit of latte art. They also serve tea from Somage Organic tea and even have a Vietnamese Iced Coffee – talk about versatile.

There is a breakfast and lunch menu – created by head chef Will Manning – which consists of your favourites such as  Fruit Toast, A Breakfsat Roll and a choice of three different omelettes and of course eggs which you can build on your own. There are also some interesting dishes such as Chorizo Croquettes, Buttermilk Pannacotta and Warm Coconut Rice. Their Lunch Menu consists of solid favourites – there is a S oup of the Day, as well as the Prospect Beeft Burger.

I ordered the Truffled Brioche – which had Sauteed mushrooms, Asparagus, Poached Eggs and Truffled Hollandaise. It was a simple and small dish but tasted truly amazing. I loved the addition of the truffle to the hollandaise and combined with the mushrooms on top of the sweet tasting brioche – the dish really pulled together well. The eggs were poached as you would expect as well.

Prospect Espresso was consistently busy in the time that we were there and there is a good reason for that. The service is friendly and inviting, the coffee is delicious and the food is simple yet tasty and will leave you wanting to come back. The location is fantastic and the vibe fun. Check it out for yourself.

Rating : 4 Pandas
Price: $
Menu : Can be found at http://prospectespresso.com.au/?page_id=10
Breakfast Menu : http://prospectespresso.com.au/?page_id=12
Lunch Menu: http://prospectespresso.com.au/?page_id=16
Drink Menu: http://prospectespresso.com.au/?page_id=14
Fullness: 100%
Atmosphere / Ambience: Busy, Inviting and Friendly
Standout Dish: Truffled Brioche – Sauteed mushrooms, Asparagus, Poached Eggs and Truffled Hollandaise
Service: Friendly Service and always happy to help
Online Booking: No
Restaurant Details and Location:
http://prospectespresso.com.au/
2a Prospect Hill Road, Camberwell
Tel No: 9882 7359

Opening Hours:
Monday to Friday: 7am – 4pm
Saturday & Sunday: 8am – 4:30pm

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