This day-to-night eatery lives the thoughtful-agriculture ethic as well as anyone, but itʼs also just a supremely delicious place to be. Start as you mean to go on with pork hock cooked for two days, ballotined, sliced into a puck, fried and sandwiched in a milk bun lavished with Cape Malay mayo. Coffee is roasted by Small Batch (and meticulously made), while wine is sourced everywhere from Victoria’s Macedon Ranges to Piemonte in Italy.
Must order: Sausage milk bun. Gotta be Melbourneʼs best breakfast roll.
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Disclaimer : This story is auto aggregated by a computer programme and has not been created or edited by DOWNTHENEWS. Publisher: www.smh.com.au
