Breakfast

Brunch at Fitzrovia

6/28/2015 05:40:00 PM

Fitzrovia

For (one of) my birthday celebrations this year, I got the idea into my head that I wanted to do a fabulous boozy brunch with my blogger buddies. You know, eggs, bacon, mimosas, that sort of thing! It was a little tricky finding a suitable place - I needed somewhere that would take a weekend brunch booking, that could accommodate a group of ten people, that offered brunch cocktails (dealbreaker!), and of course, that did good food. And with all boxes ticked, I chose Fitzrovia in St Kilda!

Fitzrovia
2/155 Fitzroy St
St Kilda VIC 3182 
Ph: (03) 9537-0001
Fitzrovia Menu, Reviews, Photos, Location and Info - Zomato 

You may remember I visited Fitzrovia back in 2012 (on an invite) shortly after it opened, and was really impressed by the dinner we had there. I'm glad they're still going strong! It was absolutely packed on the Sunday lunchtime that we were there. Fitzrovia is owned and run by a really lovely couple - Paul, the chef, running the kitchen, and Marco taking care of front of house. The vibe is homey (the building used to be a house), and slightly chaotic, but in a really pleasant way. It's a nice spot to spend a weekend afternoon!

Also: cakes.

Cakes!

But first, coffee.

Magic - $3.80

But also, Aperol spritz.

Aperol spritz - classic Italian Aperol orange amaro topped with prosecco, smooth and simple - $16

Now, because we were in a big group on a long table, I didn't get to try every single dish we ordered. (Although you can rest assured I gave it a red-hot go!) So unfortunately I can't describe all the dishes. However, everyone told me they enjoyed their meals. Hooray!

Crème brûlée French toast with banana, whipped mascarpone, toasted pecans and grilled Istra bacon with vanilla Box Grove verjus syrup - $17.50

I ordered the crème brûlée French toast, which was, delightfully, actually brûléed. The toast was super thick, with a soft, creamy centre, and a crackly sugary crust on the top. The bacon, mascarpone and banana made it even better! (Ashley and Daisy ordered a gluten free version of this for their dessert, and it was really good!).

Roast heirloom tomato & Shaw River buffalo mozzarella baked eggs with Genovese pesto & rocket - $18.50
With shaved prosciutto - $4.00

Thick cut bacon with Gruyère potato cake, fried eggs, chipotle, baby spinach and a beetroot remoulade - $19

Wild harvested pine mushrooms and wilted spinach on brioche with a fried free range egg, salted ricotta and oregano, lemon zest and hazelnut buttered crumbs - $22.50
With Istra bacon crumble - $3.00

Sweet potato and caramelised onion fritters, free range poached eggs, thyme roast field mushrooms, snow pea shoots, grilled saganaki & truffled salsa verde - $19.50
With Gruyère potato cake - $5.00

Sandra ordered the sweet potato and caramelised onion fritters, with an extra Gruyère potato cake on the side. And that is why she is the best. Cheesy double carb goodness for the win!

200G grass fed scotch fillet steak sandwich on sourdough with rocket, caramelised onions, beetroot remoulade and thrice cooked chips - $26

This steak sandwich was an absolute monster - 200 grams of grass fed scotch fillet, cooked medium rare, with rocket, caramelised onions, beetroot remoulade and chargrilled bread. You can't see them in the picture, but it came with fat thrice-cooked chips. Winner!

Polenta chips, truffled parsley & Parmesan - $13.00

We just had to order the polenta chips - not only because Ashley had eaten them before and loved them, but because every time the waitstaff brought them out to another table, the intoxicating aroma of truffles would fill the air. Super yum! Definitely order these if you visit Fitzrovia! They are crunchy and gooey and soft and just delicious.

Super awesome brunch! Fitzrovia was a great choice. Food was great, the atmosphere was friendly and they let us split the bill. Thanks everyone for coming out and celebrating! 

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4 comments

  1. Um I'll have one of everything please, including that entire cake display cabinet!

    ReplyDelete
  2. Love Fitzrovia and love a drawn out birthday especially!

    ReplyDelete
  3. I haveread your post. thank's for sharing. Very Nice post, I always enjoy a good blog read
    The recipe calls for superfine sugar... Would that be the same as icing sugar or something altogether different? Thanks - can't wait to try these!!

    ReplyDelete
  4. I haveread your post. thank's for sharing. Very Nice post, I always enjoy a good blog read
    The recipe calls for superfine sugar... Would that be the same as icing sugar or something altogether different? Thanks - can't wait to try these!!

    ReplyDelete

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