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The Hood Milk Bar doesn’t just do dairy related dishes, it’s also does what is quite possibly the most unique café brunch dish I’ve seen thus far.
The Beetroot Cured Salmon (A$25) sees one perfectly poached egg seated snugly upon a stellar smoked salmon croquette, and the other poached egg fenced off by a trio of beetroot cured salmon roses. Said salmon roses were flavorful, with an underlying yet unmistakable refreshing zest from the beetroot it was cured in.
The croquette was perfectly fried to a crisp exterior which contrasted the soft, fluffy interior filling of salmon rather exquisitely. The balsamic vinaigrette dressing ringing the plate was a nice shake up from the heavy, savory flavors of the croquette and the richness of the poached eggs. All the elements sitting pretty upon the plate fused together beautifully to produce the dopest brunch dish of 2019.
The food in the Hood is good, homeboy.
