Johnny, Vince and Sam's Ristorante
/Step into a world where comedy meets cuisine at Johnny, Vince and Sam's Ristorante, the latest sensation to grace Melbourne's culinary scene.
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Lady Carolina
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Owner Alby Tomassi (Feast of Merit and YGAP) and creative director Paul Wilson have teamed up to create a Latin feasting experience, highlighting fresh and creative ingredients that shine in playful dishes and cocktails inspired by Peruvian, Mexican and Cuban cuisines.
Clever partitions create distinctly different areas with their own unique feel within the venue. The Paladar Dining Room is the main restaurant while the Carolina Back Bar is a place to kick back relax and enjoy delicious street food washed down with complementing cocktails.
Guacamole - From left: Green Goddess (Spring Verduras / Tomatillo Verde), Super Soulful (Cancha / Pepitas / Goji Berries); Chicharrones (Bacon / Pomegranate Mojo)
Our dinner commenced on a high with a trio of decadent guacamole - Each unique and full of flavour. The Chicharrones guacamole was incredibly appealing. Boasting large chunks of pork crackling this guacamole wantonly disregards the current trend towards healthy eating and, as a result, is abundantly flavoursome – the slightly sweet flavour of the Pomegranate Mojo is enhanced by the delicious Bacon and liberal helpings of pork fat. Not to be outshone is the Green Goddess guacamole which is deliciously healthy and possesses an expertly balanced level of spice and flavours. Coupled with perfectly crunchy tortilla chips, the guacamole make for the perfect bar snack or appetiser.
Smoked kingfish
The Smoked kingfish ceviche was another highlight. The thick slices of very fresh kingfish were served with horseradish, finger lime and pecan. The dish was notable for the quality of the kingfish and the interplay between the tartness of the lime and the richness of the horseradish cream. It was a simple but well executed dish.
Anticuchos grilled Peruvian skewer
The Anticuchos grilled Peruvian skewer was wonderfully flavoursome and displayed a delectable outer charring courtesy of having benefited from the perfect time on the grill. As the inherent richness of the sausage makes this dish relatively heavy, sharing this dish with a dining companion would not be unwise.
Lechon Asado – Heritage suckling pig with Orange Mojo
The Lechon Asado was addictively good. A pork dish, made from a whole suckling pig and then roasted for hours, this dish is comfort food at its best. It’s got it all - crackling, tender meat and amazing flavour.
Salted caramel & sweet corn sundae
We concluded our visit with the Popcorn and salted caramel sundae - absolutely stunning. Each layer had a wonderful flavour intensity that worked beautifully together. We savoured every spoonful.
Lady Carolina showcases Latin authenticity with its outdoor bar serving creative street foods and the indoor cevicheria which will take you on a journey to explore the depth of Latin cuisine, while highlighting cultural fusions of Peru through Chifa and Nikkei blends.
Phone: 03 9381 0898
Link: www.ladycarolina.com.au
Cuisine: Latin American
Upcoming events
Lady Carolina is set to host two major events this November, as well as feature at Melbourne’s Night Noodle Markets as a part of Good Food Month.
Lady Carolina will host renowned chef Diego Muñoz, head chef of La Barra, Casa Moreya and Astrid y Gaston, recently voted 14th in The World's 50 Best Restaurants 2015. Munoz spearheads the recent surge in Peruvian cuisine, famous for its cosmopolitan flavours and ingredients, the cuisine is the living legacy of a rich history.
La Barra with Diego Munoz – Sunday 22nd November
Time: 7pm – 10pm
Cost: $120 for a seated shared dinner paired with cocktails and wine
Venue: Lady Carolina Cevicheria, pisco bar and the paladar
Join Diego Muñoz as he creates muy rico dishes from his restaurant La Barra, renowned for its modern Peruvian fare. Expect to find refreshed Chifa and Nikkei dishes showcasing native Australian produce, local super foods and Amazonian like tropical fruits and vegetables from the hinterlands. The shared dinner hosted by Lady Carolina includes all dishes and accompanying beverages.
Crop Up! Peruvian Talk – Sunday 15th November
Time: 6pm–8pm
Cost: $17.00 adults/children free
Venue: Immigration Museum
Bookings: museumvictoria.com.au/immigrationmuseum/
Diego Muñoz will join Pastuso's head chef Alejandro Saravia in a panel discussion as part of Good Food Month about the significance of seeds, grains and berries in various cultures. Diego talks about his fusion of Peruvian and Asian flavours that he will be showcasing at the Lady Carolina pop up stall at the Night Noodle Markets.
Night Noodle Market - November 12–29
Venue: Birrarung Marr, Melbourne
www.melbourne.goodfoodmonth.com/noodlemarkets
Paul and Diego will go head to head in a battle between Chifa vs Nikkei. Be a part of the audience to taste which of these Peruvian-Asian cuisines will win!
Gastrology bloggers dined courtesy of Lady Carolina.
Carmine's Bistro
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Blending the best of local produce with authentic Italian cooking, Carmine’s Bistro satisfies families and gourmet diners alike.
The dining room possesses a warm familial atmosphere with views of the vast wine collection Carmine’s Bistro harbours.
The wine list is reasonably priced and features a good selection of wines to complement your meal.
We commenced our dinner with a wide selection of entrees. The arancini balls in particular were delicious with a wonderfully crisp exterior while the scallops were beautifully seared and boasted a delicate sweetness.
Spaghetti marinara
The spaghetti was, as expected from a good Italian restaurant, superbly executed. The pasta was al-dente and, coupled with generous amounts of tender fresh seafood pieces and combined with the luscious bisque, had a wonderful depth of flavour. The dish boasted a rich seafood flavour with a robust undercurrent of garlic.
Miss Italia pizza - Fior di latte cheese, Napoli sauce, rocket, shaved parmesan, prosciutto and cherry tomato
The Miss Italia pizza was delicious. Sat atop a thin layer of tomato sugo were generous dollops of delicious fior di latte, lashings of prosciutto and a sprinkling of rocket leaves. These ingredients did justice to the lovely pizza base which was thin, light and flavoursome.
Prime eye fillet steak
Atop the layer of creamy mash and sautéed spinach, lay a delicious piece of perfectly cooked eye fillet. A light searing ensured that it was lined with a thin crisp layer packed with caramelised beef flavour. The meat was intense with characteristic beefy notes and a deep earthy richness. Texturally, the beef was sublime with a decadent melt in the mouth, almost buttery, consistency. Coated with an earthy braising sauce, the dish was very enjoyable to consume.
Nutella Pizza
The Nutella Pizza was a decadent end to what was a fabulous dinner. We loved the cheeky addition of a donut which was a wonderful surprise.
Carmine’s Bistro impresses with the freshness of its ingredients and the quality of its service. Highly recommended for a place to take that special someone or perhaps the family for the perfect treat.
Location: 234 Lygon St, Carlton VIC 3053
Phone: (03) 9663 3151
Cuisine: Italian
Gastrology bloggers dined courtesy of Carmine's Bistro.
The Roving Marrow @ The Astor
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One of Melbourne’s buzziest food strips welcomes back a local icon as The Astor on Carlton’s Lygon Street reopens with an innovative new restaurant and bar concept.
Within The Astor is The Roving Marrow dining room, which was formerly Percy’s Bar and Bistro run by four–time Carlton premiership player Peter ‘Percy’ Jones. The Roving Marrow is a significant part of The Astor’s transformation by restaurateur Darran Smith and head chef Hayden McMillan. The menu is produce-driven and features contemporary European cuisine with interactive, yum cha-style service.
The result is a unique dining experience that aims to break down the formality of fine dining and bring the fun back to food. The menu is designed to share with a wide assortment of smaller dishes served via trolley and tray and more substantial mains, as well as cheese and dessert, à La Carte.
The kitchen is in safe hands under the guidance of Head Chef Hayden McMillan. McMillan is a young gun of New Zealand’s epicurean scene, having previously worked with renowned New Zealand chefs Michael Meredith and Simon Wright and was made head chef of Auckland’s Tribeca restaurant very early in his career. Most recently McMillan returned from San Francisco where he headed up the Waiheke Island Yacht Club pop up for the America’s Cup.
The Astor’s interior is focused on preserving the hotel’s original character with a modern refresh. The atmosphere is moody courtesy of being grounded in dark wood with rich finishes in brass and mirror that are hardwearing and age gracefully.
We commenced our dinner with a number of delicious small dishes from the “yum cha” service.
Our favourite entree, the shortrib dumplings in masterstock was flavoursome, well-seasoned and boasted rich flavours. It was a perfectly executed, expertly balanced and intelligent dish.
Yet another highlight was the dish of duck salad. The slices of duck breast were cooked to perfection with the beautifully crisp hazelnuts and caramelised brussel sprouts adding texture and the bits of bacon adding salinity.
Continuing the trend of stunning dishes that preceded it, the dish of Flinders Island lamb rump, charcoal eggplant, ricotta and brie impressed. The lamp rump was cooked perfectly to a tender and juicy pink. The charcoal eggplant boasted a wonderful smokiness which paired exceptionally with the ricotta and brie. A wonderful finale to our savoury courses.
Our first dessert of Granny Smiths, butterscotch, buckwheat and cardamom was an interplay between interesting textures and seductive aromas.
The striking dessert of passionfruit, white chocolate, liquorice and coconut was an explosion of flavours. The layer of meringue was delicately thin and crisp and paired beautifully with the mellow and luxurious white chocolate. The tartness of the passionfruit produced a balanced dessert.
The Roving Marrow’s approach to food stands out from what is commonly available in upmarket restaurants. Thought-provoking but not pretentious, The Roving Marrow is a welcome addition to Melbourne’s food scene.
Location: 418 Lygon St, Carlton
Phone: (03) 9347 7419
Cuisine: Modern Australian
Gastrology bloggers dined courtesy of The Astor.
Kumo Izakaya
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Gastrology bloggers dined courtesy of Kumo Izakaya.
Standing proudly at the corner of Lygon and O'Connor Streets in Brunswick East, Kumo Izakaya and Sake Bar is a Japanese oasis which embraces the social izakaya-style side of Japanese eating and drinking. Offering a laid back environment for catching up with friends and family, Kumo Izakaya focuses on quality food designed to share all of which is served in stylish, modern Japanese surroundings.
Effortlessly blending strong Japanese themes with industrial and Art Deco influences, the restaurant's fit out is a masterstroke. Its symmetrical design features geometric booths with dividers providing flexibility to dine communally or more intimately. Magically lit, the space glows in soft amber light.
Kumo Izakaya founder and owner Andre Bishop is one of Melbourne's quiet achievers in hospitality. A self-confessed Japanophile and sake connoisseur, he's the man behind the revitalisation of Japanese institution Izakaya Chuji on Lonsdale Street in Melbourne. He also created Izakaya Chuji's South Melbourne offshoot. Andre is also behind Nihonshu Sake & Shochu Bar in Melbourne's CBD, his first venue dedicated to his prime passion of sake.
At Kumo Izakaya, food and sake pairing is a key focus. The exceptional staff are happy to guide diners through the extensive sake menu. We found an exceptional range of sake styles on offer, ranging from floral and fruity to nutty and earthy, all of which are conveniently set out in the sake menu along with tasting notes.
The kitchen is headed by Akimi Iguchi and Eriko Hamabe. Akimi brings exquisite skills to the Kumo kitchen having trained in many top Japanese kitchens as well as Melbourne's Yu-U and Bar Lourinha. Eriko on the other hand worked the kitchens of Kobe Jones and the Royal George Hotel. Together, they bring their unique take on izakaya cuisine.
Left: Chicken Thigh Yakitori Skewers
Right: Uzaku - grilled teriyaki eel with wakame & cucumber pickle
The slices of grilled eel were a delicious appetiser. Stained with teriyaki marinade, the fatty flesh was counteracted by the tart pickle and savoury wakame.
The Chicken Thigh Yakitori Skewers had been sufficiently seasoned and were wonderfully flavoursome. The skewers benefited from a delectable outer charring courtesy of spending the perfect time on the grill. A simple dish, prepared with care and precision.
Premium assorted Sashimi of the day
The sashimi plate featured a variety of sliced raw fish. Each slice of fish had an enjoyably firm yet soft texture. Of particular note were the plump, sweet scallops. It is clear that Kumo Izakaya are using only the freshest, highest quality seafood.
Seared Scallops with Butter & Soy topped with Bonito Flakes
The scallops were perfectly seared and bursting with natural flavour, a flavour further enhanced by the restrained savouriness of the butter & soy sauce. The bonito flakes brought a tremendous savoury element - a magnificent dish.
Shiitake mushroom stuffed Tsukune chicken ball with cheddar cheese & Teriyaki sauce
These savoury ball-shaped dumplings were adorned with melting cheddar and a mushroom base and laced with copious amounts of delicious teriyaki sauce - A simple but very enjoyable treat.
Pumpkin & cream cheese stuffed zucchini flower tempura with green tea salt
The tempura zucchini flowers stuffed with pumpkin & cream cheese and served with green tea salt were fantastic. The batter encasing the zucchini flower was ethereally light and crisp while the stuffing was rich, flavoursome and exquisitely smooth. The addition of green tea salt was a masterstroke that was a delightful departure from the norm.
Spicy Black vinegar Karaage Chicken with spring onion
The Japanese bar staple of Karaage Chicken was a delicious sight. The meaty morsels were encrusted with a flavoursome spice mix and then perfectly fried to achieve a moreish crunchy exterior - dangerously addictive.
Miso marinated grilled kingfish fillet
Our savoury courses concluded with beautifully fresh kingfish which had been cooked to perfection. A light coating of golden-brown, caramelised miso charring added complexity to the soft kingfish flesh.
Dessert platter for two: Baked Green tea & White Chocolate cake with Raspberry compote;
Yuzu infused Cheesecake with cream and Yuzu sauce; and Japanese plum wine mousse with mint infused umeshu Jelly & cream
Unable to decide which desserts to choose, we opted for the dessert platter which comprises an assortment of Kumo Izakaya's Japanese inspired desserts. Each item on the platter was a welcome departure from the ordinary – from the absolutely moreish baked Green tea & White Chocolate cake with Raspberry compote to the smooth, rich consistency of the Yuzu infused Cheesecake, to the vibrant flavours of the Japanese plum wine mousse. An exemplary display of Kumo Izakaya’s versatility.
Kumo Izakaya is the destination izakaya for Japanophiles who want to get inside the izakaya culture and experience it in an immersive way. Offering a vast array of delicious food, one of the most impressive sake lists in Melbourne and an effortlessly trendy Japanese, industrial chic fit out, Kumo Izakaya is definitely a place to put on your "must visit" list.
Location: 152 Lygon Street, Brunswick East
Phone: 03 9388 1505
Cuisine: Japanese, Wine Bar, Tapas
Pidapipó Gelateria opens permanent store, just in time for summer
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Gastrology bloggers dined courtesy of Pidapipó.
The brainchild of owner and chef Lisa Valmorbida, Pidapipo has quickly built up a reputation for offering fresh, delicious gelato produced in the authentic Italian way.
After studying the art of Gelato at the Carpigiani Gelato University, Lisa returned to Australia to share her moreish creations with the people of Melbourne in a store named after a game she played with her nonno as a child.
Each gelato flavour is made from scratch every day from the highest quality Italian and local ingredients resulting in a fantastic final product. All of the flavours we sampled exhibited impressive purity of flavour. The subtlety and delicacy of flavours such as the Fior Di Latte and the Ricotta gelato were particularly impressive and set Pidapipo apart from its competitors. We were also impressed by the perfect level of sweetness across all flavours - a very welcome contrast from some of the over sweetened gelatos available elsewhere.
Pidapipo will be launching a seasonal range every 3 months to keep things fresh and, as we head into the festive season, we highly recommend indulging in a few scoops of the wonderfully decadent and complex Christmas pudding flavour. Another standout flavour was the pistachio gelato, made with pistachios from Bronte in Sicily.
Pidapipo is steadily building a cult following from lovers of authentic, artisan gelato – and for good reason. As the weather heats up, there is no better time to pop down to Lygon street to check out all of the delicious flavours on offer and welcome Pidapopo permanantly to Melbourne.
Location: 299 Lygon Street, Carlton
Phone: 03 9347 4596
Link: http://pidapipo.com.au/
Cuisine: Dessert, Italian, Ice Cream/Gelato
Location: 299 Lygon Street, Carlton
Phone: 03 9347 4596
Link: http://pidapipo.com.au/
Cuisine: Dessert, Italian, Ice Cream/Gelato
400 Gradi Cicchetti
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Gastrology bloggers dined courtesy of 400 Gradi Cicchetti.
400 Gradi Cicchetti brings a little piece of Venice to
Melbourne. The bar replicates a traditional ‘bacari’- a small, intimate bar
typically frequented by locals in the City of Bridges.
Keeping in the tradition of cicchetti, the 400 Gradi
Cicchetti menu features small plates including the likes of crispy polenta with
mixed caramelised mushroom and gorgonzola, and spaghettini al granchio with
lobster bisque, fresh crab meat, garlic, chilli, cherry tomato and fresh basil.
The wine list showcases an intelligent choice of drinking options including an
extensive list of Italian wines. Not just appealing for the palate, the
50-seater bar has been designed by award-winning Pascale Gomes-McNabb, one of
Melbourne’s most celebrated interior designers.
Situated next door to Di Francesco’s popular Lygon Street restaurant,
400 Gradi Cicchetti is a sleek yet relaxed and informal bar, shunning the
grungy look that is today’s Melbourne norm in favour of a more conventional
bistro atmosphere.
Our host for the evening was Fulvio. Professional, very
knowledgeable, friendly and passionate, Fulvio made our dining
experience a sensational one.
Aperitif: Peach Bellini
A beautifully fresh cocktail made from prosecco sparkling
wine and peach nectar this Venetian cocktail was a great start to our evening.
Fresh natural shucked oysters
A selection of salumi
The selection of salumi was a display of superlative flavours
comprising of a respectable assembly of 18 Months Old Prosciutto di Parma
Devodier Cantina Mornello, 30 months Old Prosciutto di Parma Devodier Cantina
Secretum, Mozzarella Di Bufala, Bella Lodi Raspadura freshly shaved Cheese and
bread. The Prosciutto di Parma Devodier Cantina Secretum and Bella Lodi Raspadura were
in particular excellent – both possessing a richness that had been further
enhanced by the flavours of the intense curing salt mix.
Beer battered zucchini flowers stuffed with crab, ricotta,
and a bit of chilli
The batter encasing the zucchini flower was ethereally light
and very crisp while the stuffing was rich and flavoursome. Combined with the sweetness of the crab and
the lovely kick from the chilli, the dish was a delight to eat.
Freshly made Arancini balls made with sausage rice and
cheese
A traditional comfort-food classic, the arancini balls were
beautiful. Each morsel was sufficiently seasoned and flavoursome.
An elegant, dry and aromatic drop with beautiful peach and
floral notes, the BIO VIO - Pigato wine from Liguria Italy was the perfect match for our entrees before we
continued on to our heavier mains.
Duck ragu trecce
As expected of any acclaimed Italian restaurant, 400 Gradi
Cicchetti is particularly good at producing quality pasta dishes. The Duck ragu
trecce that we had was no exception. The large spiral pasta were intertwined
amongst lashings of tender duck ragu. The flavours were complex and rich. Texturally,
the tenderness of the duck contrasted nicely with the perfectly cooked al dente
pasta. Fulvio presented it to us as “a wonderful dish” and we could not have
agreed more.
Girolamo Russo A'Rina Etna Rosso - Nerello Mascalese and 5%
Nerello Cappuccio wine
The matching Girolamo Russo A'Rina Etna Rosso was a light
and exuberant wine with a tight flavour profile.
Margherita verace Pizza
400 Gradi Cicchetti patrons can also include Johnny’s
internationally awarded pizza in their dining experience. Johnny took out the
number one spot at The World Pizza Championship earlier this year for best STG
(Traditional Speciality Guaranteed (Specialita’ Tradizionale Garantita), with
400 Gradi now being home to the world’s best pizza.
The Margherita verace pizza was picture perfect in
appearance and outstanding in taste. A thin layer of tomato sugo, healthy
dollops of buffalo mozzarella and a sprinkling of basil leaves created a delightful
fusion of flavours that would keep any pizza purist happy. Encircled with a
puffy crisp crust, this pizza was superb.
Tagliata Di Manzo - Angus Beef Eye Fillet grilled and sliced served medium rare
with shaved parmesan, balsamic cream, capers and baby rocket
Our final main course
of Angus Beef Eye Fillet met our expectations admirably. The accompaniments to the beef were simple
and delicious. A light searing ensured that each slice was lined with a thin
crisp layer packed with caramelised beef flavour. The meat was intense with characteristic Angus
beef notes and a deep earthy richness and texturally it was sublime with a
decadent melt in the mouth, almost buttery, consistency.
Molino Barolo 2010 From Nebbiolo wine
The beef was served with our favourite wine of the evening.
A classic Barolo, the Molino Barolo boasted a bouquet of dark fruit aromas,
mint and liquorice. We loved its balanced flavour profile which while quite tannic
given its age, tasted beautiful.
Homemade Tiramisu and Pannacotta tasting plate
400 Gradi Cicchetti’s rendition of a pannacotta was
texturally perfect. The pannacotta was silky smooth - just barely holding its
shape, it was quivering on the plate. The tiramisu was similarly well made,
with its flavour heavily dominated by the constituent alcoholic component. Both were simple traditional desserts that were
well executed and thoroughly enjoyable.
Passito Di Pantelleria Dessert Wine
Hailing from the sun-drenched island of Pantelleria, this dessert wine was thick and syrupy with intense aromas and a fresh acid finish.
Cheeses: La rustichella truffle paste cheese, Taleggio
'Bufaletto ' made with buffalo and cow's milk, Pecorino Cacio di bacco:
Pecorino style cheese matured in pomace and covered with grape
Our evening concluded with a selection of good quality
cheeses. Each unique and varied greatly with their distinct flavours and
luxurious textures. It was a fantastic way to finish the night off.
400 Gradi Cicchetti combines friendly and affable staff,
wonderful ambience, exceptional food and one hell of a beverage list to deliver an enchanting
experience - one that transports you to a traditional ‘bacari’ in Venice.
Location: 99B Lygon Street, Brunswick East
Phone: 03 9380 2320
Facebook: https://www.facebook.com/400Gradi
Cuisine: Tapas, Bar, Italian
Cuisine: Tapas, Bar, Italian
Regional Italian dinner @ Gelobar
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Gastrology bloggers dined courtesy of Gelobar.
One of Melbourne’s favourite gelataria, Gelobar proudly serves authentic Italian dishes at an affordable price.
The décor is warm and welcoming, it feels like stepping into the Scullino family's home for dinner. The menu boasts an array of traditional dishes that pay homage to rustic Italian cooking.
After 20 years, Gelobar still remains focused on three things - food, family and love. Apart from introducing Melbourne to the famous recipes of gelati, Gelobar now offers compelling authentic Italian fare (both sweet and savoury) to enjoy over coffee or a few glasses of wine amidst a vibrant and energetic atmosphere.
We visited on a Thursday night, Gelobar’s regional Italian feast night and were treated to a delicious selection of rustic Italian food with plenty of soul.
Our table was quickly adorned with an array of delightful starters. Among these, the battered calamari was our favourite.
The delicious ribbons of calamari were perfectly seasoned and featured ethereally light and crispy batter.
Left: Capretto e patate - baby goat with potatoes in tomato sauce with black olives
Right: Green olives and potato spaghetti
Stocco e patate - cod fish with potatoes in tomato sauce with capers
and green olives
The mains were unpretentious, full of flavour and generous. The goat and cod fish mains were both traditional Southern Italian dishes that were available for the Thursday night Regional Italian dinner only and do not form part of Gelobar's regular menu.
The dolci menu is one not to be missed, bursting with a gorgeous selection of desserts featuring artisan style gelati and traditional Italian pastry including ricotta cheesecakes and cannoli.
Our evening at Gelobar concluded on a sweet note with a dessert plate of “spaghetti” gelato, ricotta cheesecake and a shot of Frangelico. The gelato, as expected was delicious. Texturally perfect with beautiful flavour combinations, the passion for artistic expression using quality ingredients can be tasted in their gelato. Each flavour was made with dedication and artisanship. The ricotta cheesecake was a charming Italian cake. The filling was beautifully smooth courtesy of being made using excellent ricotta and we loved the fact that it was not too sweet. The Frangelico was an indulgently sweet and heady way to cap off our night.
We left with a selection of Gelobar’s delicious cakes to have at home.
At the end of the day, the food is but one reason to visit Gelobar. The Scullino family legacy is that they have created a warm, inviting, home away from home where you can enjoy rustic Italian food with friends.
Location: 74 Lygon Street, Brunswick East
Phone: 03 9388 1419
Cuisine: Desserts/Ice Cream, Breakfast/Brunch, Italian
Restaurant Review: Sugardough Panificio & Patisserie
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Location: 163 Lygon Street, Brunswick
Phone: 03 9380 4060
Cuisine: Coffee, Modern Australian, Bakery
Overall Impression: 6.5/10
Sugardough is a lovely café in Brunswick.
Phone: 03 9380 4060
Cuisine: Coffee, Modern Australian, Bakery
Overall Impression: 6.5/10
Sugardough serves good coffee and brunch and has the most tempting array of cake selections. However, due to its popularity, the café is frequently packed which means there might be a bit of a wait before you are seated.
