In Melbourne, brunch is considered to be one of the major food groups and a basic human right. Essentially, we would choose a smashed avo on toast over a house deposit any day of the week. I have also never really been phased about sweet, savoury, vegan or non-vegan; put a plate in front of me and I promise to deliver…or devour, rather.
Matcha madness officially swept across the nation in 2016, bringing with it the promise of a serious boost in health and energy levels. For those of us who have caffeine steadily flowing through our veins, fear not, matcha contains caffeine, but in a happy and unexpected twist, it will actually help to relax your body and maintain a sense of calm! I’m calling that a hashtag win.
I happened to stumble across the oh-so-instagrammable Matcha Mylkbar during a trip back home to Melbourne with a fellow Sydneysider. Keen to show her Melbourne’s finest, whilst also expanding my own brunching horizons, I decided a trip to Melbourne’s beautiful beachside suburb of St Kilda was just the ticket. After a quick consult with Google, it was clear that Matcha Mylkbar and its revolutionary take on plant-based dining was the way to go.
Matcha pancakes with lychee, berries, passionfruit, white chocolate sauce,
nut crunch, lemongrass and macadamia ice cream
Image via Instagram @january_a
Founded by clean-eating aficionados and creators of Matcha Maiden, Sarah Holloway and Nic Davidson, Australia’s first specialty matcha cafe has found its home on the corner of Carlisle Street and bustling Acland Street, offering a unique and healthy alternative to the plethora of cake havens typically found within the St Kilda hub.
Despite making its name as the vegan dining destination, this cafe does not restrict itself to the discerning plant-based palate. For the reforming sweet tooth, the matcha pancakes with lychee, berries, passionfruit, white chocolate sauce, nut crunch, lemongrass and macadamia ice cream are the way of the future.
Or why not give one of the Amazebowls (ha, I see what they did there) a try, with flavour combos ranging from blue algae and salted caramel to avocado, lime and coconut granola. The vibrant colours alone are enough to make your Instagram fingers twitch.
During my recent visit I, after much debate, settled on the potato and leek rosti with asparagus, truffle hollandaise and topped with Matcha Mylkbar’s world’s first vegan egg. The crunch of the rosti coupled with the smooth textures of the hollandaise and fried egg were a matcha made in heaven (sorry, never again I promise).
If you have any room left (you will definitely not leave hungry) then do yourself a favour and wash it all down with a deliciously creamy smoothie. I personally cannot go past Free the Nibs, with its cacao nibs, natural peanut butter, banana, raw cacao, dates, cacao almond mylk and vegan protein (I basically stopped reading after peanut butter).
Do your tastebuds and insides a favour and check out Matcha Mylkbar, or you’ll be green with envy…matcha green.
To view the latest menu and learn more about the philosophy of the plant-based diet visit the website.
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