This charming, sweet café is in the most charming and sweet suburb of Canterbury. I still laugh at all the doilies this place seems to have on display. But there is no denying that Maling Road is also home to some delicious cafes and food shops.
The Chicken and the Egg was opened in late 2017. The modern, white and pastel interior differs from the old styles of this road. But it has instantly become popular with families, nearby workers, ladies who brunch, and bike-riding seniors alike.
There are several vegetarian options on the menu, each with its own twist. The pumpkin smash includes some of the most hyped and fashionable ingredients of the moment. Sourdough toast is topped with sweet, mashed pumpkin with a fragrant aniseed and sesame dukkah that was more like a zaatar. The cauliflower seemed to have been boiled in slightly salty water. It was cooked just enough so that it was not raw, but still had a bit of bite. The halloumi was fried and the egg was perfectly poached. The beetroot was puree and smooth without additional flavouring or textures. Garnishing was fresh mint. It had all the flavours and textures of sweet, salty, crunch and soft. It was nicely presented, with care and a creativity that has become almost prerequiresite for brunch in Melbourne the last few years.
My macha latte looked impressive, but was very weak, and very milky.
It was all very sweet, very charming.
The Chicken and the Egg was opened in late 2017. The modern, white and pastel interior differs from the old styles of this road. But it has instantly become popular with families, nearby workers, ladies who brunch, and bike-riding seniors alike.
There are several vegetarian options on the menu, each with its own twist. The pumpkin smash includes some of the most hyped and fashionable ingredients of the moment. Sourdough toast is topped with sweet, mashed pumpkin with a fragrant aniseed and sesame dukkah that was more like a zaatar. The cauliflower seemed to have been boiled in slightly salty water. It was cooked just enough so that it was not raw, but still had a bit of bite. The halloumi was fried and the egg was perfectly poached. The beetroot was puree and smooth without additional flavouring or textures. Garnishing was fresh mint. It had all the flavours and textures of sweet, salty, crunch and soft. It was nicely presented, with care and a creativity that has become almost prerequiresite for brunch in Melbourne the last few years.
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| I love the presentation of this dish. |
My macha latte looked impressive, but was very weak, and very milky.
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| Beautiful Latte Art |
It was all very sweet, very charming.
Chicken or the Egg