Where: Top Paddock
What: Gin cured trout with potato galette, beetroot relish, goat curd, poached eggs
Recommended: Needs Improvement
Wait: Huge place, 5 – 10 mins on the weekend at most
My housemates all know that I am a complete brunch fiend, and I have been trying to convert them ever since I moved in. I could see that my hard work was paying off when Grace asked me out to brunch this Sunday. We decided to check out Top Paddock, the newest café from the guys behind Three Bags Full and Two Birds One Stone.
I was feeling adventurous so I went for the Gin cured trout with potato galette, beetroot relish, goat curd and poached eggs. While I can’t deny that it was tasty the dish didn’t feel complete. There were lots of great elements on the dish but I felt that they hadn’t quite been brought together. I think this one needs to go back to the kitchen for a bit more experimentation. It definitely has great promise though. The potato galette was amazing, and I liked the way the goats curd cut through the trout. I just think the chef needs to spend a little more time refining this dish.