Having enjoyed the dishes from their main menu, we decided to return to Pippo for their weekend brunch. Offered between 7am and 12pm during weekends, their brunch menu consists of familiar breakfast favourites such as Eggs Benedict and more unique dishes like Wood Oven Sardines, a dish of grilled whole sardines on toast with confit tomatoes.
Ideal for vegetarians, the fried wild mushrooms and mushroom pate in the Mushrooms on Toast had a delectable earthy flavour, with the crispy enoki mushrooms adding a bit of crunch. The poached eggs topping the dish had lovely runny yolks, and the ciabatta was toasted to the degree that we liked.
Mushrooms on Toast (Photographed by Jonathan Phoon)
We liked that their Omelette was fluffy with a golden brown exterior, and the chorizo imparted a smoky flavour to the dish. Also in the omelette was zucchini whose plainer flavour complemented the chorizo nicely. Completing the dish was toasted pine nuts to add a crunchy element and labneh, a type of soft cheese.
Omelette (Photographed by Jonathan Phoon)
For those that desire something sweet, there is their French Toast. The pieces of French Toast were of a generous size and cooked just right, and the caramelised bananas were not too sweet. Strawberries added some freshness to the dish, and the macadamia rumble had a delightful nutty flavour. The French Toast is particularly good when eaten with the accompanying strawberry gelato.
French Toast (Photographed by Jonathan Phoon)
If you cannot make it to their weekend brunch, most of the dishes are also offered on their breakfast menu from 7am to 11.30am on weekdays. Due to the popularity of the restaurant, arriving early or reserving a table is advisable.