Saint James Malvern is on a quiet section of Malvern Road, and a small interior that is always quite popular with locals, from those stopping by a coffee before work, or those popping in after an early morning jog! They recently launched a new menu, with new features like the old charcoal activated hotcakes have been swapped out for a refreshing, blueberry and ricotta.
The good fat: The chilli scramble gave a strong kick of flavour from the sambal and chilli oil – and the crispy shallots scattered around the base gave a beautiful added texture, contrasting with the softness of the eggs and juicy bursts of each cherry tomato. With Saint James having house cured ocean trout was a unique twist rather than a standard smoked salmon but it would’ve been lovely to have a few more slices than just two thin ones.
The blueberry and ricotta hotcake was soaked in a lovely lemon curd-like sauce with a berry puree drizzled on top that didn’t overpower the dish with sweetness at all. The dried candied orange on top was so aesthetic and also had an interesting charred crispiness!
The bad fat: In such a strong competitive Melbourne brunch scene, I feel that Saint James didn’t leave a lasting impression. The hotcake was tasty, but didn’t have that special, light moisture preserved in some others and the ricotta was a bit lacklustre. I think charcoal activated would have been even more unique to keep!
The Saint Benedict is probably one of the smallest portions of Eggs Benedict I’ve had (which is good for non-food coma but also quite underwhelming given the standard of Melbourne cafes) – the amount of braised meat was a really thin layer on just one slice of bread and not much more.
CHECK OUT SAINT JAMES MALVERN’S WEBSITE HERE: http://www.saintjamescafe.com.au/restaurant/
2wofatgirls would like to thank Saint James Malvern for the invitation to dine – these opinions are strictly unbiased and were influenced in no way by the collaboration.