TAMPER FOOD AND COFFEE, PRAHRAN: Tamper is a brand new brunch cafe (replacing From On High) in the quaint neighbourhood of Prahran. Close to Chapel St, this is a gorgeous area in the suburbs for a lovely breakfast catch up over delicious food and coffee. In a 3-storey building, Tamper has outdoor seating in the front and out the back, but we opted for the indoor area as it was quite a cool day. Overall, the atmosphere was very cosy and relaxed, with a simple white and timber interior. Their menu is quite unique, with Asian-fusion styled twists on some basic brunch necessities which could be the reason why it’s slightly pricier. The highlights for me would be the miso glaze on the eggs benedict, as well as the stunning black sesame waffle sandwich which is sure to take on the Melbourne brunch scene by storm sooner or later.
Kal-El Smoothie (Kale, Apple, Mango with Coconut Water and White Chia Seeds) – $9.0
Freshly Squeezed Orange Juice – $7.0
The good fat: I had the kal-el smoothie and was quite happy with how subdued the kale was – at some times, it tasted a bit like a blended salad but the predominant flavour was just a subtly fruit and sweet fresh juice that made me feel like I was on a cleanse.
The bad fat: A little washed down and watery – wish the mango was a big stronger
Hash w. Grilled Halloumi, Charred Asparagus, King Brown Mushroom, Roast Red Pepper, Sweet Corn Chutney Puree, and a Fried Egg – $18.0 (+5 for chorizo)
The good fat: This was a yummy, and relatively healthy dish (if you don’t add the chorizo). The presentation is very neat, coming in a little central stack with the chutney forming a red bed for the grilled mushrooms, the hash, asparagus and egg on top. The chutney was mostly predominant in its sour tomato-like taste, which gave the whole dish its flavour as there isn’t much seasoning elsewhere. The mushrooms were grilled perfectly and were very tasty + slightly peppery flavoured! The hash fell apart beautifully, with strips of potato on the inside but was crispy on the outside and the halloumi gave everything the necessary salty punch. I loved how soft the asparagus was and it also added that bit of aesthetic green colour. Chorizo on the side made everything just that extra bit tastier!
The bad fat: Everything was tasty but not particularly special. I failed to detect the sweet corn in the puree and I wish there was a bit more complexity to the hash itself rather than just being made from potato i.e. different seasoning or another ingredient. The same applies to texture, as the hash was also quite oily inside, the overall dish was quite moist and just soft. Also becomes slightly pricy when you have to add $5 for the chorizo.
Miso Benedict (Poached Eggs, Menu Miso Hollandaise, Charred Broccoli with Toasted Almonds on Sourdough) – $18.0 (+5 for cured salmon)
The good fat: I loved the miso glaze! It’s been too long since I’ve had the chance to have Eggs Benedict (after being AWOL in Europe for so long) and I’ve honestly missed hollandaise sauce soooooo much. The eggs were poached beautifully for the yolk to soak into the sourdough. The miso glaze had little hints of salty sourness and was the perfect thickness so that it stayed nicely on top but added that moisture along with the yolk to the bread and broccoli. I just loved how tasty the hollandaise was. Another exciting twist were the toasted almonds! Wow – such a small yet unique addition that added a burst of nutty flavour and surprising crunch to everything that just lifted the dish that little bit more.
The bad fat: The broccoli was a little too hard for my liking and it would be great if it came with a protein/meat component e.g. bacon without having to add it.
Waffle Icecream Sandwich (Belgium Waffle w. Black Sesame Icecream, Fresh Mango and Strawberry Puree with Peanuts Praline) – $18.0
The good fat: This was definitely the highlight of our brunch! A perfect dessert for sharing between two people (as the mains aren’t too heavily portioned), the waffles are embellished with a sprinkle of various fresh fruits around the outside adding a dash of colours to the black sesame and oreo cooking crumble within the waffles itself. The waffles were so delicious – they gave a satisfying warm and airy crunch for texture contrast to the smooth and cool icecream inside. I’m a huge fan of black sesame, which is a common ingredient in many Asian desserts, and using this flavour for the icecream meant that it wasn’t overly creamy or sweet, and instead had the slight nutty grounded taste. The fruits were juicy and fresh, going perfectly with the warm waffles. The strawberry puree added a slightly sweet sourness and was the perfect amount to not be overpowering the sesame. Lastly, I loved the small pieces of peanut praline, which, being a praline, was quite sweet but also meant that there was a satisfying, nutty and slightly sticky crunch every time you took a bite – adding that extra uniqueness!
The bad fat: I felt like my half of the waffle disappeared way too quickly oops…
SHOULD YOU GET FAT HERE?
YES – Because pretty soon, everyone will be coming here for their waffle icecream sandwich 🙂