Hammer & Tong

Wednesday, June 22, 2016 Sharon Halim 0 Comments

Hammer & Tong has been opened since the beginning of 2013 and has gained popularity and well known reputation for excellent and innovative brunch dishes. Dennis Ferreira handle the front house like a pro since he is a pro, he previously worked at Di Statio, Cafe e Cucina, il bacaro, France Soir, Momo, Vue de Monde and the legendary Jacques Reymond. He met chef Simon Ward at Vue de Monde. Hammer & Tong is a product of a match made in heaven.

I have been a loyal customers of Hammer & Tong since it's opened. I'm fan of their truffled duck egg on toast parmesan & grilled asparagus ($18) and still wishing they put it back on the menu soon. As well as their more recent menu such as Lavender yoghurt custard with fruit gels, fruit, berries, flower petals and basil cress ($19). They change the menu so often to keep us entertain but the down side is when you miss something, you don't know when it will be back. But don't worry foodies, they always have their soft shell crab burger on the menu.

The cafe is almost always busy, make sure to come early or prepare to wait. I personally love the place, neutral colours, plants, large windows, open kitchen,trendy vibe, hip staff. Interior wise, they did not change anything from The Brix.






Strawberry Frozen Yoghurt Parfait - basil, fruits, black rice granola & shortcake crumble ($15). It was so beautifully arranged, I don't want to eat it. The taste was as beautiful as the appearance, it was fresh, sweet, sour, well balanced in taste and texture but the portion was really small.



Newton Peanut Butter French Toast - marshmallow, nutella, raspberry cheesecake ice cream ($19.5). The french toast is pretty unique and the peanut butter make it tasty mixed in with rich raspberry cheesecake ice cream, nutella and marshmallow, it's a bit too much for me. Somehow it needed a bit lightness in the middle of all heavy, dominant flavour. Even though each of the component was delicious, I love the ice cream. It feels like eating a real piece of cheesecake.

Duck Egg & Candied Bacon Waffle - sriracha caramel ice cream, toffee popcorn, maple & seeded mustard syrup ($21). This was another creative dish from Hammer & Tong. Sweet mixed in with savoury and I quiet like it but I'm not sure I can eat the whole plate by my self. The waffle is pretty heavy.


Soft Shell Crab Burger - sesame slaw, coriander, spring onion & sriracha mayonnaise ($17). This is the most popular and well known menu at Hammer & Tong. The crab is well fried, crispy, flavourful with crunchy slaw on a soft brioche bun. I have eaten at least 5 of this since Hammer & Tong opened.

Ox Cheek Benedict - poached eggs, hollandaise, fermented & pickled chilli on sourdough ($18.5). The hollandaise was absolutely rich, tasty and dominating the whole dish but I like it.

Their coffee is from Dukes and it's aways consistent. Perfect temperature, fluffy milk, froth well and no bitter after taste.


I would given the old Hammer & Tong when they served the truffled duck egg an absolute 5 but with the current menu I'll drop it down a bit. Not because the creativity drop or anything bad but because to me they are not serving anything as good as the truffled duck egg. But it was still a great experience and I would definitely come back to try more of their creative and innovative menu. I might try their dinner experience soon.



Score: đŸ’‹đŸ’‹đŸ’‹đŸ’‹
Hammer & Tong Menu, Reviews, Photos, Location and Info - Zomato 

Brunch:
Monday-Sunday:7am-4pm
Dinner: Thursday-Sunday
Hammer & Tong
http://hammerandtong.com.au/
+61390416033
412 Brunswick St
Fitzroy, VIC 3065

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