Hammer & Tong
Finally we came about trying Hammer & Tong, a brunch cafe known for its famous Soft Shell Crab Burger. For everything that we ordered that day, it was all remarkably oh-so-fabulous.
I’m giving a double thumbs up for the Smoked Rainbow Trout Benedict on a bagel. Australian chefs are so dope. Every restaurant I know in Melbourne makes the best poached eggs, I mean it literally. Its not even a matter of who does it best, its a competition of what side complements you offer it with that differs itself from others. Rainbow Trout, Raddish and Kale sure are a unique rendition of the Benedict family that was made successful by Hammer & Tong. I’ve never tried crispy kale, it was my first time. Crunchier than seaweed because its cooked on the day itself and tasted better as well, of course. Everything above drenched in Hollandaise is always perfection.
Jan told us that crabs grow up and their shells would eventually be too small for their growing bodies. Whilst in the process of regenerating a new shell, these crabs are caught, cooked and put to the table instead.
I have never liked soft shell crabs because the idea of eating shells astounds my senses. Knowing that the Soft Shell Crab Burger is Hammer & Tong’s claim to fame, I puckered up and tried a bite. Surprisingly I couldn’t feel the harshness of crispy shells and I turned out to have munched on soft meats instead. It was a teeny weeny bit salty which was preposterously the sole reason for its deliciousness.
We were asked to wait half an hour before we were signaled for seats. On a Saturday noon, brunching here is a bad idea if you’re rushing for time. If time is on your side however, queue and wait up because it’ll be worth it.