This place looks high society before you have even entered. Whether it is the socialites in their big sunnies, or the chic décor, this place screams classy.
Having wanted to try it for ages, but having been disappointed by the look of their meaty menu at their East Land restaurant, it took me aeons to venture inside.
This place doesn’t shut at 3pm like many cafes.
There is enough space for prams.
There are enough tables to arrive without booking.
The food is fancy enough to impress your Instagram friends.
And, to my surprise, there are many vegetarian options for brunch.
The avocado with pumpkin and black beans was a Melbourne enactment of Mexican ingredients. The avocado was in slices adding to a tower of black beans, charred corn, mini tomato chunks, a pickled carrot and a peak of a poached egg. Pumpkin croquettes angled to the top, making this a very attractive display. The avocado was a little firm, but the dish was interesting with all the ingredients. The croquettes were bland, needing salt, but delightful in texture with the soft pumpkin encrusted in a hot crispy shell.
My friend ordered the beetroot sourdough with avocado. This arrived equally beautiful. The sourdough had the beetroot blended into the mixture for a dark red intensity. It was falvoured with squacqerone cheese.
The mushroom chips which were large slices of field mushrooms, crumbed and fried. They were more-ish with the red picante sauce.
I enjoyed the vibe of this place. I enjoyed the food too, but felt my dish was prettier than it tasted. Next time I will try the mushrooms on toast with salsa verde.
Having wanted to try it for ages, but having been disappointed by the look of their meaty menu at their East Land restaurant, it took me aeons to venture inside.
This place doesn’t shut at 3pm like many cafes.
There is enough space for prams.
There are enough tables to arrive without booking.
The food is fancy enough to impress your Instagram friends.
And, to my surprise, there are many vegetarian options for brunch.
The avocado with pumpkin and black beans was a Melbourne enactment of Mexican ingredients. The avocado was in slices adding to a tower of black beans, charred corn, mini tomato chunks, a pickled carrot and a peak of a poached egg. Pumpkin croquettes angled to the top, making this a very attractive display. The avocado was a little firm, but the dish was interesting with all the ingredients. The croquettes were bland, needing salt, but delightful in texture with the soft pumpkin encrusted in a hot crispy shell.
My friend ordered the beetroot sourdough with avocado. This arrived equally beautiful. The sourdough had the beetroot blended into the mixture for a dark red intensity. It was falvoured with squacqerone cheese.
The mushroom chips which were large slices of field mushrooms, crumbed and fried. They were more-ish with the red picante sauce.
I enjoyed the vibe of this place. I enjoyed the food too, but felt my dish was prettier than it tasted. Next time I will try the mushrooms on toast with salsa verde.
Abacus
383 Chapel Street
South Yarra 3141
03 9824 1026
info@abacusbar.com.au
abacusbar.com.au
Opening hours:
Monday and Tuesday, 7:00am to 4:00pm
Wednesday to Friday, 7:00am to 11:00pm
Weekends, 8:00am to 11:00pm
383 Chapel Street
South Yarra 3141
03 9824 1026
info@abacusbar.com.au
abacusbar.com.au
Opening hours:
Monday and Tuesday, 7:00am to 4:00pm
Wednesday to Friday, 7:00am to 11:00pm
Weekends, 8:00am to 11:00pm