New to the leafy suburb of Point Chevalier is a contemporary all-day eatery sure to be a neighbourhood crowd pleaser.
Adhering to the notion that all good things take time, European-influenced café and bistro Ambler has been in the makings for sometime. It appears that co-owners Matthieu Gosset and Julian Able have had this concept up their sleeves for a while. Fortunately for us, 181 Point Chevalier Road is now home to a brand new establishment that is proving itself well worth the wait.
Welcoming in suburban dwellers and the likes, it's clear Ambler has positioned itself a notch above the rest. Stripped away is the unnecessary, making way for open plan and a well thought-out space. Playing host to two areas, the main space boasts a minimalist bar that almost runs the length of the entire bistro. Occupying the second is a large communal table which encourages patrons to embrace the idea of community togetherness.
Like something from the streets of our sister city, Melbourne, Ambler has a loft-like quality, accentuated through naturally-lit whitewashed walls and dark timber accents. Wafting between the magazine stacks, bar stools and indoor foliage is the homely aroma of freshly ground Supreme coffee. We suggest pairing your brew with one of those freshly baked croissants presented countertop.
Dedicated to the true essence of European cuisine is a menu brimming with offerings of cheeses and cured meats to Peruvian ceviche and everything in-between. Noteworthy is Ambler's croque monsieur. Served loaded with melted cheese and rosemary-salted fries, it's a dish sure to cure the biggest of hunger pangs.
If a full breakfast is more your thing, we suggest turning your attention to the spicy fried eggs and potato croquettes. Plated with the faint hearted out of mind, this dish is put together with grilled heirloom tomatoes, spicy merguez, melted cheese, chipotle mayo and coriander to garnish.
We're told, proving popular for dinner is Ambler's Italian slow-cooked lamb shoulder ragu with fresh pappardelle pasta. We reckon matching this dish with a velvety French red drop to create the perfect warming winter paring.