"What dishes can we serve that aren't being done at every corner cafe? How can we celebrate a melting-pot of flavours from our own varied culinary backgrounds?' I'll bet they even said, "How can we inject restaurant flare into Melbourne's already great breakfast scene?"
The team have English, Irish, Japanese and Canadian backgrounds, so they decided to put a contemporary spin on some of their childhood favourite breakfasts dishes.
Chef de Partie, Skyler Milner's favourite memories of breakfast were of cold Canadian mornings in New Brunswick and his grandma's hot flapjacks with Canadian maple syrup poured over the top. So he has recreated this winter warmer, but with an Australian spin using local bananas, and baking the mixture using a method more commonly used in cake making. His creation is topped with mascarpone and walnuts.