When you walk into Higher Ground you find yourself in awe of your surroundings. The massively high ceilings, the grand arched windows and stunning decor is breathtaking. It’s a gorgeous space and the food matches the inspiring setting.
They do brunch, and dinner on some nights. For this write-up we reviewed their brunch menu.
We tried the spiced cauliflower which had a lovely flavour and was sitting on a bed of fluffy scrambled eggs. It had fried curry leaves on top with roasted chilli and underneath was a soft house-made flat bread. This was a good reflection of their food - identifiably a brunch dish but boldy creative.
The minced lamb fry up had a middle-eastern feel with miso eggplant, smoked yoghurt, barberries, pine nut dukkah and a fried egg. We broke the yolk over the mince like a sauce, so good.
The benedict reminds me of a croque madame with a sourdough toastie filled with dry-cured ham and Emmental cheese with poched eggs on top covered in a creamy buttery béarnaise and vinegar powder.
Each bite of the confit lamb sausage roll was tender and had flaky buttery pastry around the edges. The finely sliced cucumber pickle added a moistness and sour flavour that boosted the flavour of the sausage roll and then that salty anchovy mayo enriched the flavour with the creaminess. All the elements complimented each other perfectly.
The blueberry and ricotta hotcake is one of my all time fave desserts. I first met this hotcake at their sister restaurants ‘Top Paddock’ and ‘Kettle Black’ and it just always makes me happy. It is a thick fluffy hotcake with crisp edges and big pops of ricotta throughout. It has some blueberries baked into the hotcake and fresh ones on top with seasonal fruit, edible flowers, seeds, grains and cream. It’s a real gem.
I heart Higher Ground!
Olives x
Higher Ground
Address: 650 Little Bourke St, Melbourne VIC 3000
Website: http://highergroundmelbourne.com.au
Phone: (03) 8899 6219
Trading Hours: Mon-Wed: 7am-4pm, Thu-Fri: 7a,-11pm, Sat-Sun: 8am-11pm
