Higher Ground is a cafe / restaurant that serves innovative and delicious brunch food. They have a variety of specialty coffee, wines, cocktails alongside a lunch and dinner menu. We ate here in December 2019.
Trust Mick to order a cocktail and a cold brew at 10 AM on a Monday morning LOL
To start our brunch, we ordered the slow cooked Tasmanian salmon, poached egg, chat potatoes, beetroot puree with shaved fennel. The egg was perfectly cooked with that beautiful, bouncy egg white and gooey yolk. The savouriness of the salmon was highlighted by the sweet beetroot puree and neutral, starchy texture of the potatoes. It was so delicious that I felt bad for having a few more bites than the others. I'm a lover of salmon, egg, and potato and this dish had all three combined in a heavenly meal. Yum!
For a healthier option, we got kale and cauliflower salad, miso, almond hummus, avocado, poached egg, puffed rice. All of us agreed that this was a very yummy and cleaner dish. The kale had this crunchy texture that went really well with the mushy egg, avo, hummus combo. And the flavouring was scrumptious. We were inspired and started baking more kale at home after this dish.
This was a beautiful 12 hour blade steak, parsnip puree, dashi, pickled carrot, young purple radish. Such beautiful presentation! The steak was tender and mouthwatering, pulling away easily with our cutlery. The parsnip puree was creamy and unique, much better than if they had used a potato puree (although we would not argue if potato was used because potatoes are the best). The dashi sauce was very rich. The carrots and radish helped sweetened the bite.
This was a simple charred greens, miso, with toasted seaweed. We never realised how good miso paste tasted on everything. The miso sweetened the asparagus and the seaweed added a light crispiness to the bite. The asparagus had been boiled and roasted so its bitterness had softened out.
This was spiced cauliflower, scrambled eggs, curry leaf, roasted chilli, house made flat bread. This was another mixture of textures with beautiful egg porn and aromatic bread. The chilli added a nice, mild kick. This was a delicious and intense dish, softened by the bearnaise sauce. It was really good, especially if you're looking for something different for brunch.
What a fancy Benedict eggs, dry cured ham, emmental, bearnaise, sourdough and vinegar powder. Brunch is always delicious when good eggs are involved 😋. This dish was delectable and buttery. The eggs were so good! We think they must have roasted the greens because there was a nice, light crunch to the meal. The sourdough was soft and moistened by the sauce.
To finish, we got walnut granola, buffalo yogurt, roof top honey, seasonal fruit and native riberry. It was slightly dry, with not enough fruits and yogurt to freshen the bite. The lack of a cream or milk made this taste so healthy and clean though hahaha #cleaneating. The fruits were well picked and sweet.
We loved the space of this restaurant. There was so much room and lighting to move about. The only downside was the 45 minute queue to get a spot, on a Monday, but we're starting to think this is the norm in Melbourne.
Thanks for reading. Happy eating!