Got what you need @ Fitzrovia

Just as Collins Street has its Paris end (being the Spring Street side), so too does Fitzroy Street (being the St Kilda junction side).  It's amazing how different the street is once crossing Grey Street.  On the Paris end, the honour roll starts with Andrew McConnell's Golden Fields, upper market Chinese specialist Mahjong through to The Melbourne Wine Room at The George and Pizza E Birra on the opposite side of the street.  Cross Grey Street and the mood changes quite distinctively - Archie's, Leo's Spaghetti Bar and many others.  


In the month when North Korea farewelled it's dear leader, Kim Jong-il, the North and South of the Korean peninsula resembles the Eastern and Western parts of Fitzroy Street.  And when it comes to a Saturday night on Fitzroy Street, you sure as hell don't want to piss anyone on the other part of the street off, especially on the Eastern side (ask Ron Barassi).  Just like the South never wanted to piss off Kim Jong-il.  



Anyway, there was no such international brinksmanship on the occasions I visited Fitzrovia in the Paris end, adjacent to Golden Fields.  Fitzrovia's niche is that its produce is sourced from free range and organic ingredients with minimal food miles.  This place ticks all the boxes.  Hearty breakfast, leisurely catch-up, salubrious lunch, afternoon snack, early evening aperitifs or wholesome dinner. 


For lunch I had a Coconut poached Bacchus Marsh free range chicken salad with nuoc cham, cashews and snow pea sprouts (pictured above) - this is a dish I've had many times at Vietnamese restaurants but I feel like I never gave the dish much credit until I tried it here.  The chicken was supremely tender and the coconut flavour complimented the nuoc cham - a perfect Summer dish. 


My companion had Otway free range pulled pork shoulder ploughman’s, with Pyengana cheadar, Scotch quail’s egg, sourdough bread and  an apple, sour cherry and fennel chutney (pictured left). This was like a picnic with lots of different components, each excellent, especially the pulled pork.



The second trip was breakfast with a big group - in addition to the exemplary company, the coffee was as good as your top end places and the the food was impeccable (pictures left and below). 

Although we (being my initial companion, the Cook and I) did learn a valuable lesson - never publicly slander a decaf latte because the person next to you could have ordered it! 
Overall, I strongly recommend this place.  Great quality produce, friendly service and, one of my favourites, no 20 minute wait. 
On the left are free range poached eggs with House sugar cured Tasmanian salmon on sourdough with avocado and fetta mash and home made tomato relish.









This is Crème brulee French toast with vanilla poached pear, frangipani crust and rhubarb mascarpone.  

This is Istra Daylesford drycured bacon, smoked mozzarella and pear 
relish toasted doorstop sandwich.  This is like a croque monsieur on steroids.