Sweet Corn and Chilli Fritters @ Crabapple Kitchen
Walk in to a world of charm, where seating material reminds me of my childhood with blooms of floral against cream. The fitout brings the charm of yesteryear with a splash of modern, notably the exposed brick and naked bulbs (not totally naked with clear jars as coverings). Sweet corn and chilli fritters with grilled Cyprian haloumi, avocado, tomato, cucumber, red onion and mint is a cracking brunch dish. Staff expert advice is to order sides of a poached egg and a serving of chorizo. Chorizo is a popular ingredient in the Melbourne brunch scene, and adds verve to almost any brunch dish. Blog reference is – http://www.theworldlovesmelbourne.com/19-food/396-crabapple-kitchen-in-the-groove.html

Gin and Lime Cured Ocean Trout @ Top Paddock
Melbourne is also known for cafes with a semi industrial feel. Top Paddock is a great example in Richmond, an oasis among surrounding businesses. Check out the tiling along the wall, dark timber floor, semi industrial ceiling, cool world music (at the time) and the cute display cabinets with treats. The spacious outdoor area is also alluring on a fresh Melbourne morning. The Gin and lime cured ocean trout with beetroot relish, potato galette, poached eggs, leaves, and goats curd with toast is a sensational dish visually. The cured ocean trout is divine and the potato galette goes superbly with the trout. With pleasant acidity of the relish, this is an exceptional brunch dish. Blog reference is – http://www.theworldlovesmelbourne.com/19-food/220-top-paddock-stellar-cafe-in-richmond.html

Smoked Salmon Bagel @ Manchester Press
Melbourne is famous for its laneway culture, having converted previously sleepy laneways into thriving foodie and retail destinations. Manchester Press is a great example - one of the original hipster and artistic cafes, to be found in a laneway in the heart of Melbourne’s CBD.The soft egg bagel with salmon breakfast option is a sensation – sounds simple and harmless but it packed a mighty punch. Crack open the top of the soft-boiled egg served in a cute egg cup with oriental figurines, and then smear soft egg all over your piping hot bagel. Then place some salmon from the generous pile on the plate on top of your egg and bagel. There’s lemon to squeeze over the salmon and a great little salad accompanies the brunch dish with lettuce, tomato, onion and cucumber - with a killer dressing.Blog reference is – http://www.theworldlovesmelbourne.com/19-food/70-manchester-press.html

Elvis French Toast @ Seven Seeds
Seven Seeds is credited as being a highly influential coffee powerhouse that has shaped the coffee culture of Melbourne over many years. Walk along a nondescript street in Carlton that appears quiet and sleepy. Then stumble upon a packed house of uber coffee lovers at an unspectacular entrance almost devoid of signage (apart from a painted name on the wall). Brunch hits the high notes here. Check out The Elvis French Toast stuffed with banana caramel, whipped peanut butter and shards of candied bacon. Decadent and we think Elvis would love it. Of note is the pleasure of the candied bacon (tell yourself the acidity of the coffee cuts through all this dude food)... Blog reference is – http://www.theworldlovesmelbourne.com/600-restaurant-reviews/600-seven-seeds-still-on-the-rise-years-later.html

Pea and Ham @ Two Little Pigs Charcuterie and Grind
Sydney Road in Brunswick is one of the most multicultural streets in the world. A plethora of nations and food styles greet the diner. Two Little Pigs Charcuterie and Grind specialises in two favourites of Melbourne – charcuterie and pork. The Pea and Ham is a modern twist on a classic brunch dish featuring Pea and Ham of Crisp roasted pork belly, poached free-range eggs, green pea veloute served with sourdough toast. The pork belly is exceptional being slow cooked for at least 5 hours and has crispy skin on top. The eggs were cooked perfectly and the pea soup was delicate and not overbearing as with some restaurants. The combination is sensational. Blog reference is – http://www.theworldlovesmelbourne.com/600-restaurant-reviews/646-two-little-pigs-charcuterie-and-grind-a-smash-hit.html

House Cured Ocean Trout @ CH James
Station Street Fairfield is one of Melbourne’s most historical suburban streets since the 1870’s where entrepreneur CH James conducted his business. Franck Verschaeve (ex Pope Joan) is the Head Chef classically trained from a fine dining background, and has brought his skills to the cafe scene. The brunch option of House cured ocean trout, salted zucchini, and fennel and dill salad, with a poached egg, impresses on the eye, not to mention exhibits a delicious combination of flavours. Blog reference is – http://www.theworldlovesmelbourne.com/600-restaurant-reviews/694-ch-james-brunching-with-bloggers.html

Fat Bacon Toasty @ Stagger Lee's
Brunswick St in Fitzroy is hipster central. There’s always been a smattering of cafes along this street but in recent times the number of cafes has exploded. Most of these cafes are distinctive by their quirky fit outs. Stagger Lees is a great example, in the centre of this brunch hub. This ultimate toasty features apple-wood smoked bacon, thick cut and super crispy, in between two thick slices of buttery bread. Gruyere fondue brings creamy delight with the Gruyere oozing over the sides. With an egg on top for good measure this toasty is a smash hit. To soften the blow a fresh green salad with spicy chutney is served on the side. Blog post http://www.theworldlovesmelbourne.com/600-restaurant-reviews/599-stagger-lees-hits-americana-home-run.html

Sweet Corn Fritters @ Operator 25
Operator 25 is a revelation cafe set in a former telephone exchange located in the legal district in the Melbourne CBD. The place is pumping with interesting dining spaces full of patrons, featuring an intergenerational crowd. A standout dish is the Sweet corn fritters, fried duck egg, tomato salad, goats curd, and herb oil. Ticking all the boxes, this dish provided generous portion of fritters and the fritters themselves were fresh and moist and full of flavour. Complementing was the oozy duck egg - together with the fritters so rewarding! The salad wasn't a token but fresh and crisp. A welcome addition to the equation is the goats curd, creamy and delectable. The balance of this dish is superb and a cacophony of culinary delight! Kudos to Head Chef Felipe Guedes. Blog reference is – http://www.theworldlovesmelbourne.com/600-restaurant-reviews/656-operator-25-lighting-up-the-legal-district.html

Cured Sea Bream with Pomegranate Juice and Cumin @ Crawford Gallery Cafe
The inspiration for this came from the middle east. Looked like a work of art (had to squeeze that in, since the cafe is on the heart of the Gallery). Tasted rather well too, terrific flavors and textures, the rich fish enhanced by the juice and taking a wee lift from the cumin. Delightful. Very highly recommended. And do watch out for other dishes of this style here in the future.

Hasher dimer devil @ 6 Ballygunge Place
One hard boiled egg covered in minced goat meat, fried. Garam masala enhanced, crispy outside, soft and eggy inside. A special snack. Calcutta's version of devilled egg.