The Kongsee's new menu for Melbourne Brunch Festival 2022. Source: Food News

Get a taste of Australia from now till 31 July as 11 handpicked restaurants across Singapore come together to launch new menus that highlights the very best of Victorian produce via luxurious brunch menus.

Organised by Global Victoria and Agriculture Victoria, the Melbourne Brunch Festival in Singapore features the premium food and beverage across Victoria, such as berries, wagyu, and dairy; all of which form the backbone of quintessential Melbourne-style brunch.

Here are 11 cafes and restaurants that are participating in this year’s Melbourne Brunch Festival.

1. Terra Madre

Committed to only using high quality, natural, and wholesome foods from sustainable sources, Terra Madre fits right into the festival.

The organic food store at Dempsey takes avocado toasts to the next level. Their Beetroot & Avocado Toast with Macadamia Dukkah ($27) is tangy and refreshing, brightened with fresh dill and parsley, and sweetened with Victorian beets.

Meanwhile, the Lamb Kofta with Feta Labneh and Poached Eggs ($31) uses MC Herd Wimmera River Grass-fed Lamb. According to the research by CSIRO, Australia’s sheep meat sector has been climate neutral since 2020.

Location: 71 Loewen Road, #01-02 Singapore, Singapore 248847
Tel:
+65 6250 2052
Opening hours:  8am-10pm

Website

2. Tolido’s Espresso Nook

What’s more Australian than Vegemite?

Tolido’s Espresso Nook’s Brunch BAE ($18) is your classic avocado toast, with a thin layer of the savoury, bitter spread hidden beneath the avocados.

The cafe along Crawford Lane is famous for their Stout Glazed Bacon French Toast ($19), so you might want to try its sweet counterpart. Part of their Melbourne menu, the Strawberry Fields French Toast ($18) features Victorian strawberries and Montefiore mascarpone cheese.

Location: 462 Crawford Ln, #01-63, Singapore 190462
Tel: +65 6293 0382
Opening hours: 8am-5pm (closed on Wednesday)

Website

3. Tess Bar & Kitchen

Indulge in a 3-course meal at Tess Bar & Kitchen, an award-winning Cocktail Bar & Restaurant near CHIJMES.

Start the meal with an Oven-baked Cauliflower with manchego and salted cashew, before diving into an Angus Striploin that is complemented with chimichurri, brocollini and brown butter almond mash. End the meal with an interesting Dessert Tart that combines the umami notes of trout roe from Yarra Valley, with dark chocolate, nuts, and berries.

For $68, the course meal comes with a glass of Sangria and Four Pillars G&T, both incorporating liquors from Australia.

Location: 38 Seah St, Singapore 188394
Tel:
+65 9633 4776
Opening hours: 
Mon-Thu: 12pm-1am
Fri-Sat: 12pm-3am
Sunday: 12pm-1am

Website

4. The Kongsee

Part Mod-Sin Izakaya, part underground lounge, The Kongsee’s innovative menu reflects their slinkiest take on Modern Singapore cuisine.

Lamb Rack Bun Cha ($21) uses a Vietnamese recipe to season and cook lamb meatballs from Thomas Farm. For a touch of locality, the Cream Cheese Kaya Churros ($12) will be right up your street, pairing a rich cream cheese from Royal Victoria with a fragrant kaya spread.

Location: 10 Gemmill Ln, Singapore 069251
Opening hours: 12pm-12am

5. Cafe Natsu

The newest cafe along the East Coast stretch, Cafe Natsu is known for their Japanese-inspired western brunch classics. Staying true to its brand ethos, their newest menu retains its distinct Japanese flair, while utilising ingredients from Australian companies.

Their Waguy Beef Sando ($26) and Wagyu Burger ($28) utilises Jack’s Creek Short ribs and Backmore’s Minced Wagyu respectively. The burger is elevated with a rich smoked marrow, and a tart yuzu kosho mayo to serrate its richness.

Meanwhile, for brunch or desserts, the Buckwheat Granola with Seasonal Fruits and Yuzu uses Sahara Yogurt, a melbourne-based dairy brand.

Location: 283 Joo Chiat Rd, Singapore 427537
Tel:
+65 8886 4497
Opening hours: 
Mon-Tue: Closed
Wed-Thu: 8:30am-5:30pm
Fri-Sat: 9am-3pm, 6:30-10pm
Sunday: 8:30am-5:30pm

Website

6. Club Street Wine Room

The formal setting of high-end wine bars can be intimidating, but Club Street Wine Room changes the mood with its funky and innovate recipes. 

Helmed by Chef Andrew Walsh, who has worked at various Michelin-starred restaurants, Club Street Wine Room’s menu dynamic flavours appeals to adventurous tipplers, while retaining enough familiar aspects to appease traditionalists.

For the festival, they’ve decided to take a step back to relive the classics such as Beef Tartare, Short Ribs Sandwich and Avocado Toast with poached eggs.

Location: 87 Club St, Singapore 069455
Tel:
+65 6970 0190
Opening hours: 
Monday: Closed
Tue-Thu: 5-11:45pm
Fri-Sat: 12-11:45pm
Sunday: 12-9pm

Website

7. Meatsmith Little India

The first restaurant in Singapore that combines Indian flavours with American smokehouse techniques, Meatsmith Little India takes a step back from heavy flavours to provide space for the fresh Australian produce to shine.

The Trout Roe Papadum ($14) features fresh Trout Roe from Yarra Valley, with the Indian classic snack as a vessel. Meanwhile, the Marinated Goat’s Cheese Salad ($20) is a simple toss of goat’s cheese from Meredith Dairy, turmeric, tomato and mesclun salad.

Pair these light snacks with fruity and zesty wines from Australia, such as the Bass Phillip ‘Estate’ Chardonnay 2019 ($200) and The Last Plot Rose 2019 ($90).

Location: 21 Campbell Ln, Singapore 209894
Tel:
+65 9625 9056
Opening hours:
Mon-Tue: Closed
Wed-Thu: 5:30pm-12am
Fri-Sun: 11:30-12am

Website

8. Symmetry

Known for their Melbourne-inspired brunch menu, it is no surprise that Symmetry is one of the participating restaurants in the Melbourne Brunch Festival.

The Minute Steak and Eggs ($24) uses wagyu beef, brussels sprouts and guacamole from Australia, while the Green Goddess Salad ($26), possibly inspired by the trendy recipe on TikTok, highlights the freshness of the coolibah herbs baby spinach.

For a loaded cheese toast, their Triple Cream Brie Toast ($24) uses a creamy Emporium triple cream brie, and a tart tomato relish.

Location: 9 Jln Kubor, #01-01, Singapore 199206
Tel:
+65 6291 9901
Opening hours: 
Monday: 11am-9pm
Tue-Thu: 11am-11pm
Friday: 11am-11:30pm
Saturday: 9am-11:30pm
Sunday: 9am-7pm

Website

9. The Marmalade Pantry

With four branches across the island, this homegrown bistro has prepared an array of fruity treats.

Starting with refreshing and thick Smoothies from $11, with Farmers Union Greek Yogurt as the base.

Their Buttermilk Pancakes ($22) is topped with caramelised Pink Lady apples, known fro its high sugars and crisp bite. Its sweetness is and acidity is then countered with Murray River flaky salt and Royal Victoria cream cheese.

Alternatively, start the day with an umami Avocado Toast ($26), topped with salmon roe from Yarra Valley.

Location: 100 Peck Seah St, #01-01 Oasia Hotel Downtown, Singapore 079333
Tel:
+65 6385 0741
Opening hours: 11:30am-10pm

Website

10. The Masons Table

Nestled within a historic setting in the Civic District, The Masons Table serves modern European food in a colonial-style building.

Their Lamb Hash ($34) is served with slow braised lamb leg and root vegetables, drizzled in a herb and red wine sauce. For a taste of Australia’s preserved meat, the Brekkie Pizza ($26) features cured midfield beef sausages and bacon, which is balanced with a runny onset egg.

Location: 23A Coleman St, Singapore 179806
Tel:
+65 8839 6627
Opening hours: 
Mon-Wed: 5-10:30pm
Thu-Sat: 12-10:30pm
Sunday: Closed

Website

11. PUNCH

This breakfast and brunch cafe at Clarke Quay transports you to Australia with their Vegemite-centric creations.

An Australian staple, you’ll find this bitter and malty spread on Dean’s Breakfast ($18), an avocado toast with poached eggs and cheese, and Humpty Dumpty ($10), soldiers with soft boiled eggs.

Don’t forget to order a cup of Genovese Coffee ($5.5). Genovese is a family-owned coffee roaster that took root in Melbourne 70 years ago.

Location: 32 North Canal Rd, Singapore 059288
Opening hours: 8am-6pm

Website

*This article is written in collaboration with Global Victoria and Agriculture Victoria. Photo credits: Food news

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