Top Paddock, Richmond.

I wouldn’t be a food blogger in Melbourne if I didn’t blog about TOP PADDOCK at least once!

It is a pretty cafe – and massive. It sort of shocks me that people have to queue, because there are a lot of tables. This place is Pop-u-larr.

The interior design is stunning, and the light that comes in through those ceiling to floor windows is perfect for photography.

Case in point:

You know the deal here: this is the Blueberry and Ricotta Hotcake ($19), which is a work of art. You have to stare at it, admiringly for a minute before you eat it. So preeettty!

It was yummy, but very rich and mega sweet. Those seeds and berries on top add freshness to a heavy dish. It is a very large serving too. Share this one! Make it dessert…break..dessert…Breassert. What ever you decide to call it, do it.

The Gin and Lime Cured Huon Ocean Trout Fillet ($20) is a must order. It is possibly one of my favourite breakfasts of all time. The trout was amazing and when mixed with the yolks of those perfectly poached eggs, a taste sensation. I made a lot of mmmm sounds.

Here they are, two pretty dishes, striking a pose for the foodie paparazzi.

It was a lovely breakfast and I would definitely head back to Top Paddock again. Or even try The Kettle Black, their sister cafe.

So, believe the hype! The food really is worth lining up for. : )

xoxox

Karma