Brisbane's Most Unique Breakfast Dishes | G&G

Brisbane's Most Unique Breakfast Dishes

It’s no secret that every foodie has a café or restaurant that they like to think as their own - a heaven on Earth filled with poached eggs, bacon and strong espresso for those rusty Sunday mornings.

But every once in a pilgrimage, these angelic brekkie havens just get a little… bleh. The need for something other than your $19 avocado toast is real, and Brisbane’s breakfast joints have seriously upped their game in response. The only constant in life is change, so if you’re in the mood for something new and funky fresh, look no further than our list below.

Southside Bistro ǀ Sunnybank

A nostalgic throwback for all those millennials who grew up playing Club Penguin, Southside Bistro’s uniquely titled Breakfast Puffle will make you waddle with excitement! A Hong Kong style egg waffle topped with pork floss, oolong tea eggs, homemade pickles, deep fried youtiao and rice – you’ll be hard-pressed to find anything more exceptional (and delicious!) than this on Brisbane’s southside.

Wilde Kitchen ǀ Brisbane

Wilde Kitchen proves that gluten free, paleo inspired brekkies can be as heavenly as they are healthy.  Their Nourishing Greens Bowl boasts a sprinkle of pepita seeds on top of avocado and pumpkin puree. For a protein hit you can’t go past the pork burrito with fried egg, pickled cucumber and sriracha mayo. Healthy never tasted so good.

Goodness Gracious ǀ Graceville

This burgeoning breakfast bistro deserves a special mention as man’s best friend is welcomed too! Generous with the puppy love and doggy treats, Goodness Gracious café is all about letting your canines (teeth and pooches alike) delve into their breakfast gnocchi, with beef cheek, potato and kale gnoochi and a dash of dukka on the side.

Chop Chop Changs ǀ West End

Chop Chop Changs Asian fusion breakfast menu is deliciously different and definitely worth exploring. Our favourite is the Bun Cha – a phbulous Vietnamese-inspired dish with lemongrass pork patties, green papaya, and nuoc mam cham (aka divine dipping sauce).

Hunter & Scout ǀ Graceville

For those who wanna be the very best (like no one ever was…) there’s no better way to start your day than by grabbing one of Hunter & Scout’s popular Poke Bowls! The Hawaiian superfood has taken over Brisbane – and with sesame cured salmon, nori, pickled cucumber, rice and avocado, it’s the perfect savoury sushi-inspired breakfast!

Corner Store Café ǀ Toowong

Sometimes you just need to forgo the acai and avocado, and dig in for an old-fashioned carb binge. The time is at Corner Store, who have taken things next level with a lasagne toastie that would make Garfield himself proud.

Kettle & Tin ǀ Paddington

The Americans were definitely on to something when they made culinary history and paired chicken and waffles. Thanks to Kettle & Tin, you no longer have to cross the Pacific for this magical sweet and savoury dish. Dressed in spicy mayo and maple butter, this crispy wonder is sure to amaze.

The Moray Café ǀ New Farm

If dessert for breakfast is what your dreams are made of, look no further than The Moray Café’s all day breakfast. Their usually-reserved-for-dinner-time Panna Cotta is full of coconutty goodness, complete with minty lime syrup and fresh strawberries on the side. Props must also go to the pumpkin french toast with bacon and maple syrup. moray cafe

St Coco Café ǀ Daisy Hill

The idea of cauliflower puree for breakfast (or any meal time for that matter) doesn’t exactly scream ‘eat me’ – but somehow, the masterminds at St Coco Café make it work brilliantly in their delicious Bondi Bowls, which takes boring vegetables like steamed broccolini, mushies, and swiss chard leaves, and makes them taste oh so good.

Plum Tucker ǀ Red Hill

Plum Tucker’s scrumptious pistachio and strawberry pancakes takes the phrase ‘sells like hotcakes’ to a whole new level. Known to make people go nuts with happiness, this dish, topped with chocolate, mandarin, maple syrup and creamy vanilla ice-cream, is definitely one to check out. Words by Jacqueline Pon