Bottomless Bao Brunch

Overview

By now, Melburnians are no stranger to the concept of a bottomless, boozy brunch, though Jamu's version plays a little differently to most. The Richmond eatery has fast made a name for its fusion of Malaysian flavours and modern Australian techniques; now, it's reworking them into a beloved weekend brunch, and serving up a bottomless feast from 12–2pm and 3–5pm every Saturday and Sunday.

For $58 each, you can graze your way through a free-flowing feed of punchy, Asian-inspired eats. Head Chef Calvin Wong is whipping up bites like edamame guacamole and lotus chips, pillowy bao, steamed dumplings and saucy chicken wings. We suggest you wear stretchy pants.

To pair with all this — and kick your weekend into gear — there are also free-flowing drinks from the bar. Choose from tap beer, prosecco, Pimm's, Aperol spritzes and juicy mimosas.

If you'd prefer to go a la carte for brunch, you can do this, too. The restaurant is serving up housemade crumpets ($12), buttermilk pancakes with grilled banana and croissant ice cream ($21) and Meredith goat's cheese scrambled eggs ($18) from 7am weekdays (closed Wednesday) and 8am on weekends.

To drink, there are — wait for it — Milo martinis ($14). Yep, the boozy concoction of your wildest kidult dreams. It's made with cognac, milo and condensed milk and available from 10.30am.

Images: Simon Shiff and Jake Roden. Updated: August 30, 2019.