South Yarra’s Darling. The bright fit-out, surrounded by floor-to-ceiling windows, showcases a white Calcutta marble benchtop, and fresh flowers top every table. This brunch hotspot focuses on quality, locally-sourced ingredients with both classic and contemporary dishes. The menu is colourful at every turn, bursting with an abundance of sweet and savoury
options and an Asian inspired lunch menu.
Follow them at: @darlingcafe
Grilled Broccolini on Batard with Spring Vegetables & Poached Eggs
- 2x Slices of Batard
- 4x Broccolini Stems – blanched
- 4x Baby Spring Carrots – peeled and blanched
- 4x Green Asparagus Stem
- 75g (Handful) Cherry Tomatoes – quartered
- 75g (Handful) Baby Spinach
- 2x Kipfler Potatoes – grated
- ½ Onion – grated
- 25g Butter
- 1/4 cup Hummus
- 1x tbsp. Sriracha
- 1x tbsp. Sweet Chilli
- 1x tbsp. Lime Juice
- 2x Eggs – soft poached
- Pinch of Parmigiano Reggiano – freshly shaved
- 1x Daikon Radish – thinly sliced
- 20g Red Elk
- Sea Salt & Black Pepper
Spring Vegetables – Take a pan with a little olive oil and heat it slightly. Add in the broccolini, spring carrots and asparagus and sauté over a small heat. Increase the heat in the pan until the vegetables start to sizzle. Add the spinach and cherry tomatoes to the vegetables in the pan and toss. Add a small knob of butter for a little flavour and season accordingly. Place aside and keep warm.
Kipfler Potato Rosti – Use the coarse side of a grater to grate the potatoes and onions. Place mix in a colander. Use your hands to squeeze out as much excess liquid as possible. Transfer to a medium bowl. Melt the remaining butter and add to the bowl, using it as a binder. Season well with sea salt & black pepper. Hand shape potato rosti into cubes and deep fry until crispy and golden.
Spiced Hummus – Place hummus, Sriracha sauce, sweet chilli and lime juice into a food processor and mix until smooth.
Assembly – Soft poach eggs for 3 minutes. Spread the spiced hummus through the middle of the plate. Toast single origin Batard slices and place them in the centre. Arrange the sautéed vegetables over the sourdough. Add the potato rosti on the side. Gently place poached eggs on top and sprinkle with parmesan. Drizzle olive oil across the dish and garnish with sliced daikon radishes and red elk.