428 Malvern Rd, Prahran 3191 ph (03) 95100 8336
I have been a fan of Hobba's great coffee and amazing 65 degree eggs since my first visit back in 2011. So I was super happy to have been invited to preview the new menu that is being launched for Autumn and to experience their new dishes! Owner Con Katheklakis and head chef Rhys Hunter have been working hard to bring some very interesting dishes to the new menu and it was most impressive to see their passion for a great dining experience for their patrons.
We began the evening with a tasty starter of crispy calamari and Asian salad, which is part of their repertoire for functions at Hobba. Woah, I didn't know you could have functions at Hobba, but what a cool way to celebrate an event in their cosy dining room!
The calamari itself was really tasty and I loved the tangy dressing for the salad. The caramelised lime was a lovely touch.
The first new menu item was "Hobba's Vietnames Banh Mi". This was my favourite dish of the night. Marinated pork loin, in a brioche bun with chicken liver pate, coupled with radish, lombak and the most amazing pork crackling crumb. Oh that crumb, I could probably eat that sprinkled on every dish! The side of slaw was refreshing, and my only gripe was that the dressing soaked the underside of my otherwise crispy and buttery brioche bun. I had no problems gobbling the whole thing down though, wet buns and all. More crumb please!
Next up was a pan seared snapper, with a cauliflower puree, potato gratin, asparagus and heirloom beats and purple cauliflower. The dish was very pretty, the fish perfectly cooked, and can easily be eaten for breakfast, lunch or dinner.
Then came the first appearance of the 65 degree egg, which appeared in a dish of wild mushrooms (woodear, enoki and oyster), served with sherry jus and green chives. The egg was beautifully cooked and the gorgeous mushrooms had a delicate yet almost "meaty" taste. A fabulous option for non meat eaters.
Hobba's chilli con carne followed, and along with a 65 degree egg it was served with a 10 hour confit brisket and goats cheese croquet, topped with shaved chocolate. A really hearty and filling brunch dish.
Then we moved onto the Alfa Feast, which is a Hobba staple. Southern style pulled pork, with fried eggs, alfalfa salad, and a pear reduction hollandaise. Whilst I didn't find the dish super exciting my Hubby would love this combination of slow cooked tender pork and fried eggs.
And last but not least - I always have to end a meal with a little something sweet - Hobba's hotcakes! Fluffy hotcakes, served with seasonal berries, mascarpone, honeycomb, vanilla bean and house-made maple syrup. My favourite part of the dish was the honeycomb crumble which gave the super fluffy hotcakes a crunchy textural contrast. The berries adding the tang. A really well balanced sweet brunch option.
I think Con and Rhys have come up with a great menu which gives diners an interesting array of brunch dishes to choose from. The range of flavours and ingredients used would satisfy the fussiest of our city's discerning brunch addicts!
Disclaimer : Eat.Play.Shop. sampled Hobba's new autumn menu by invitation of the owner and the chef. Opinions are my own.