Operator25

25 Wills Street, Melbourne 3000
Date visited: 26th October 2013


It's been a while since MerlinFan and I have been out for brunch, and we were both excited at the prospect.  Operator25, having opened not so long ago at one of Melbourne's heritage buildings on Wills St was our obvious choice for the day.

We were greeted at the door by a friendly waitress and showed to seats at the end of a long bench near the far corner of the room.  The interior was sheek and very Melbourne-cafe-scene, with exposed brick walls, concrete floors and dangling overhead lamps.

MerlinFan and I both decided to get cappucinos.

Cappuccinos $3.80 each

The cappuccinos had a chocolatey scent and fruity notes throughout.  The coffee was slightly sweet in itself and we didn't need to add sugar.  I like.

We got a savoury and a sweet dish to share.  MerlinFan and I both wanted to try the House Suckling Pig Burger.

House Suckling Pig Burger $19.50

The Balinese marinated pork, coriander and savoy cabbage sat embraced by two halves of a soft brioche bun.  The burger was much more filling than it looked, and the Asian flavours unconventional.  We both loved the sweet potato fries dipped in the mayo.  The chips were perfectly salted and crisp on the outside, sweet and soft on the inside.  There was a slice of pork crackling sitting atop the bed of fries and although crunchy, lacked salt.

For dessert, we had the Tonka Bean and Coconut Sago, Citrus Curd, Mango and Pistachio Salted Caramel Crumbs.

Tonka Bean and Coconut Sago $9

A very pretty dessert, and nicely refreshing.  The citrus curd was sweet and tangy, dissipated teasingly like foam in the mouth.  The pistachio salted caramel crumbs were more on the sweet side and we didn't quite make out the salted caramel.  Together with the mango pieces, they were nice for a bit of texture.  I liked the coconut sago as well, although some of it was stuck together in clumps.  

With the great coffee, a promising menu and efficient staff, Operator25 already has the makings for doing well in Melbourne's brunch scene.




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