Acclaimed pastry chef Pierrick Boyer has finally gifted local dessert fiends with his first solo venture, opening the doors to a namesake patisserie and cafe in the heart of Prahran.
A minimal, 70-seat space decked out with powder pink and gold accents, lush foliage and velvet seating, it's both an homage to Boyer's delicate, French-style creations and a fitting addition to Melbourne's contemporary brunch scene.
Out of one kitchen comes the French-trained chef's decadent line of cakes, desserts and pastries — from creamy lemon tarts and choux buns, to the PB passion brownie, loaded with passionfruit custard, crunchy praline and chocolate mousse.
Another kitchen, manned by Head Chef Bradley Pearce, is where the savoury magic ensues, for a menu of reimagined brunch classics. Expect dishes like a soft shell chilli crab scramble, a cheesy croque madame, and a wagyu beef burger on house-made brioche.
Best of all, no one's about to feel left out with this lot — in both the sweet and savoury corners, you'll find a hefty range of vegan, vegetarian, nut-free and gluten-free options to rival anything else off the menu.
Feeling inspired by all those intricate desserts? Book yourself in for one of Boyer's regular masterclasses, held in the venue's third, educational kitchen.