Food and Drink
Posted by Becca Z
24. May, 2012
Miss Succulent, as the name suggests, is full of succulents. They’re everywhere you turn, growing in pots, bursting from suitcases, sprouting from old bags and out of teacups, boots and even a dollhouse.
A large turquoise sign hangs above what looks like a normal backyard while the old Milk Bar signage is still there, faded underneath the side awnings. As you push open the gate, two spaniels run up to meet you. Big Red and Daisy love a bit of attention and will jump into your lap for a few cuddles if you let them.
You climb over the pots in the front yard and realise that the interior holds even more treasures, including a host of clothes and a dresser containing knick knacks and accessories. Tie pins! There are tie pins in here!
The glass display cabinet is filled with the day’s offerings and the turquoise theme is carried through to the wooden storage cupboards of the deli.
The hand bound menus, hand written specials and sugar cubes on offer add to the homely feel of the place. It’s as if someone’s invited you over for breakfast.
The short yet sweet breakfast menu includes all the classics, from banana pancakes to plain toast and jam, while the savouries including Baked Eggs ($13), served with a side of generously buttered turkish bread, still bubbling in the crockpot, swimming in a roast capsicum and tomato salsa, or Chilli Eggs ($12), parmesan scrambled egg piled on top of the turkish bread, with the tomato and chilli salsa packing a bite and the crispy bacon beautifully crackling.
Vegetarians are well catered for with many options, while vegans have their own scrambled tofu on toast offering so they don’t feel left out.
When you have to leave, as all good things come to an end, it is just like leaving a friend’s house. You step out their front door and into the garden, navigate your way around the plants, give the dogs a pat and then let yourself out the gate, promising to return.
144 Dundas St, Thornbury, VIC
Open every day, 8am – 4pm
Ahead of the launch of Chin Chin's new restaurant Kong we learn how to make kimchi and bbq meat.
Check out the best excuses Melburnians use when trying to jump the Chin Chin queue.
Ben from Chin Chin goes up against the boys from Baby to see who's Melbourne's real Iron Chef.