Situated in the old Prahran Post Office, Angus & Bon have quickly become a go-to for quality steak and delicious wood fired creations since their opening in 2018. By day, A&B double as a brunch hot spot, and they have just launched a mouth-watering new breakfast menu.
The menu has been expertly curated by the chefs of Angus & Bon, who have brought in influences from their experiences in England, Ireland, Japan and Canada to truly reflect Australia’s multicultural dining scene.
Senior Grill Chef Kei Umezaki has used his fond memories of life in Japan to create the breakfast mackerel, cured in house and torched to order with house made white rice miso glaze.
Ham Hock Beans have been created by Angus & Bon resident and Englishman, Steve Donald. Who has used haricot bean, shredded ham hock, tangy tomato and capsicum sauce on fresh toast to bring you this delicious and authentic dish
Canadian Skyler Milner has brought a winter warmer to the table with a maple banana bread, topped with walnuts and mascarpone. This dish is guaranteed to warm you from the inside out on colder mornings.
The wild mushroom and coddled eggs are a signature dish from Declan Carroll, Angus & Bon’s head chef, who carefully nurses the eggs with butter over heat for two and a half hours to create a dish with the consistency of velvety mousse, it’s unlike any egg dish you’ve ever had before.
The A&B team have also taken the classic bacon sandwich to a new level, and upon ordering this dish you’ll be met with a wonderfully balanced textural mouthful that’s juicy, smoky, crisp and spongey, all at the same time.
There are many more delicious dishes on this diverse new breakfast menu, which you’ll be able to check out from 9am on weekends, with a bottomless brunch offering from 1pm-1pm.
By Ashleigh Hendel