Meet Malvern's Parisian pastry paradise.
If you're dieting or dodging cakes, don't go to Millstone. Upon entering, a gang of flawless patisseries immediately stare you down, and it's near impossible to resist the sugary temptation.
The cafe is renowned for churning out classic and innovative French pastries. They rotate at the discression of owner Alice Wright, who studied in Paris as a pastry chef. Wright proves that Zumbo and Purchese aren't the only cake masters on Melbourne's southside.
There are usually around eight exquisite delights on offer at a time. Choux puffs pumped with hazelnut cream or chocolate mousse sit next to passionfruit meringue tarts; often there is a pavlova tart or a Snickers dome available ($7.50-9). By the afternoon however, they've all disappeared — so be sure to visit before 3pm to avoid disappointment.
And it gets better. How? All day breakfast. Although it may not be the first reason you visit Millstone, its food menu sings a similar deliciousness. A coconut chia pudding with stewed rhubarb and cacao granola ($14) is part of the menu, alongside a pulled jerky ham hock eggs Benedict, splashed with harissa hollandaise ($17).
For lunch, a wise choice is any of the scrumptious salads that stand proudly next to the cakes. It could be a charred broccoli, parmesan and garlic salad, or roasted baby carrots with hazelnuts and honey. You can get two salads for $12.50, or three for $21. If your salads need accompaniment, add a lemon and garlic chicken breast, or some sticky Asian-style beef short rib. A protein and salad plate goes for $23.
Hanging on whitewashed walls are illustrations of cheese, fruit and cured meats created by Melbourne-based artist, Alice Oehr, reiterating Millstone’s warm appreciation for food.The vibrant yellow stools and monstrous coffee window might make your forget you're in Melbourne. You may just be down the road from Malvern station, but dining amongst the pastries at Millstone, you might just be transported to a Parisian boulangerie.
Published on October 21, 2015 by Caterina Hrysomallis