Maker & Monger has long made some of the best cheeses in Melbourne. Some of the best toasties, too. Now, in a happy, stretchy turns of events, Anthony Femia and the team are turning their attention to the most important meal of the day.
The concise new breakfast menu consists of three dishes that use the Monger’s seasonal cheeses and the quality produce that surrounds the stall at Prahran Market, and it’s yours for the feasting until 10.30am on market days.
The ricotta bruschetta comes loaded with Jam Lady’s blood plum jam, bee pollen, toasted hazelnuts and whipped ricotta, and is served on Baker Bleu’s sourdough super-seed spelt. The granola features coconut flakes, almonds and Singing Maggie natural dried fruit, and for that essential dairy touch, comes with a choice of either Long Paddock’s cultured vanilla yoghurt or Dreaming Goat Dairy’s cultured goat yoghurt. The Welsh rarebit, meanwhile, is inspired by Fergus Henderson’s recipe from St John in London, and is rich with Guinness béchamel and Hafod clothbound cheddar, again served on Baker Bleu’s sourdough super-seed spelt loaf.
You love it at lunch, you love it either side of dinner. Now, it’s time to love that Maker & Monger goodness first thing in the morning.
By Francesca Gallagher and Frank Sweet
Maker & Monger, Prahran Market, open Tue, Thu–Sun, Stall 98/163 Commercial Rd, South Yarra, (03) 8290 8220, makerandmonger.com.au, @makerandmonger