Opening Hours:
Mon: 7am – 10pm
Tue: 7am – 3:30pm
Wed – Fri: 7am – 10pm
Sat – Sun: 8am – 11pm
Coffee: Five Senses
Mr LB:
Gastronome – [gas-truh-nohm] a connoisseur of good food; gourmet; epicure.
“Owning a brunch blog to share my experiences and enabling people with the knowledge of Melbourne’s best and greatest brunch spots is truly satisfying and thrilling. Part in part of owning a brunch blog is the belief of knowing all the hot places in Melbourne. Questions such as “what’s the best brunch in Melbourne?” or “have you tried [cafe/restaurant/bar] yet? It’s amazing!” are often asked. Some people see my opinion as being influential, and whilst being an experienced in the realm of brunching, the truth is my knowledge is limited. There are brunch locations I have overlooked or am simply not aware of. One such café is Third Wave Café, a café/restaurant with a particular focus on smoking meat. Having originated from Port Melbourne, we were invited to try their newly opened second establishment in Prahran for brunch.
Coffee is provided by 5 Senses and my long black [$3.50] had a weaker body than I typically preferred. Whilst Miss SL could identify the coffee profile off the bat, I initially struggled. Once my long black had cooled slightly, the crisper and slight floral taste could easily be identified. There was a subtle and lovely undertone of tanginess and it certainly wasn’t bitter.
The menu options are ample to say the least. Weekends provide an all-day breakfast menu. There is a separate Paleo menu (for the health conscious), Panini’s menu, a Russian Menu, and then of course the Lunch menu. I was quite intrigued with the Spicy Ratatouille Baked Eggs [$19.40], but settled with the Zucchini Fritters – Fritters made from zucchini and buckwheat flour, fried in coconut oil. Served with house made smoked bacon, cherry tomato confit. Topped with poached eggs and dukkah [$16.90].
Zucchini Fritters – Fritters made from zucchini and buckwheat flour, fried in coconut oil. Served with house made smoked bacon, cherry tomato confit. Topped with poached eggs and dukkah
For a cafe that looks like nothing is going for it, my dish told me a completely different story. The plating was stunning, with a well-executed arrangement of fritters, bacon and confit on the distressed plate. The fritters were a little flat and slightly doughy, but this was expected given the healthier option of using buckwheat. The zucchini was shredded but flavourful and because it was cooked in coconut oil it didn’t leave an oily taste. The smoked bacon was outstanding with a smoky texture and went great with the tomato confit and the dukkah seasoning.
Zucchini Fritters – Fritters made from zucchini and buckwheat flour, fried in coconut oil. Served with house made smoked bacon, cherry tomato confit. Topped with poached eggs and dukkah
So, my hot tip for all you budding brunch addicts. Never judge a café solely on hype or look. The fun is sometimes taking a gamble, because in the end, this is what life is all about. Sure, there will be times when you’ll get burned but the discovery of a hidden gem brings a certain excitement that enables you with the knowledge to woo friends or that special someone.
Miss SL:
“Men. There are the kind that willingly participate in the kitchen on a regular basis and then there are others who begrudgingly take control of the barbecue during a summer catch up with friends. Somewhere in between are the budding masterchefs who take a real passion towards food, specifically ribs, mastering the art of pull apart meat that is full of spices to make the mouth water. Mr LB and I witnessed this mania at this year Gourmet BBQ Festival, where men united to ponder BBQ pits, fuel and try an assortment of American-style ribs. These days you don’t need to wait to have American style meat, with a host of American-style venues popping up – one of which is called Third Wave Cafe.
Third Wave Cafe is located near competitor Gramercy , tucked away in the laneway near Prahran market to replace what once was Ice cafe. The exterior is painted in basic black paint, making this cafe easy to miss when you walk by. The interior has been refurbished but not beyond recognition from its predecessor. The light paint job created a vast sense of space and made the environment a lot more relaxed.
I started with a 5 Senses double espresso which was served with a little chocolate meringue and had little chocolate chips inside. My coffee was full of flavour – punchy and fruity. I could taste cherries which resulted with a sweet but delicious drink to start my morning.
Texan Fry -Up -Slow smoked brisket pan-fried with Kiefler potatoes and butter mushrooms in house made spicey BBQ sauce topped with a poached egg. Served on a bed of roasted vegetables
Since the theme here was American barbecue, I couldn’t go passed the Texan Fry -Up -Slow smoked brisket pan-fried with Kiefler potatoes and butter mushrooms in house made spicey BBQ sauce topped with a poached egg. Served on a bed of roasted vegetables [$18.40]. The smell of the fry-up was immediate and mouthwatering when the dish came out.
The spices which had soaked the meat for the 12 hours before cooking carried a strong and inviting scent and I immediately dug into the tender cuts of brisket. There were two different cuts of the brisket served and both with wildly different profiles. The first cut was almost like pork ribs; it melted in my mouth and was simply beautiful. The second cut was tougher but full of barbecue-style spices. The tomatoes served were semi-sundried which resulted in a very sweet accompaniment to the meat. The pan-fried potatoes were heavenly with the butter accentuating its flavour profile. The egg was perfectly poached and surprisingly went very well with the meat.
Texan Fry -Up -Slow smoked brisket pan-fried with Kiefler potatoes and butter mushrooms in house made spicey BBQ sauce topped with a poached egg. Served on a bed of roasted vegetables
I was pleasantly surprised with the brunch served at Third Wave Cafe and really appreciated the recognition of their local environment through their paleo diet. The brisket here was delicious and I really loved how they made it work for brunch. This is definitely the place to bring a hungry man that wouldn’t involve watching him agonise over the barbecue all weekend.”
Final thought: “The ideal brunch to satisfy the hungry meat eater whilst considering the health conscious through a paleo-specific menu”
