By Marie-Antoinette Issa.
Think Chefs spend their Sundays sipping single-origin coffee while dissecting the finer points of a perfectly poached egg? Think again. Even the most acclaimed names in the kitchen crave comforting classics and neighbourhood gems when brunch time rolls around.
From bacon-loaded brioche rolls to pastry pilgrimages, these are the orders eight of our favourite Chefs swear by:
Mike McEnearney
For Mike McEnearney (From Here by Mike), Saturday mornings are all about Carriageworks Farmers Market - his favourite place for brunch and the one day of the week where he’s truly spoiled for choice. "The market becomes a movable feast of ready-to-eat stalls that rival any cafe in Sydney,” he says.
His ritual might start with "a flaky pastry from Flour and Stone, warm crumpets from Merna, restorative handmade miso from Shinji of Enokido Miso, or steaming noodles from Bar Pho.”
If it’s comfort he’s craving, "the porridge with rhubarb from Open Face Pantry is unbeatable.” Bread lovers will find him choosing "AP Bakery’s pizza bianca, something with flatbread from Bird & Ewe, or the loaves at Sonoma and Berkelo - with gluten-free options from Noni’s and Hudson’s.”
Manuel Felipe Concha Daza
Rumour Has It’s Manuel Felipe Concha Daza heads to Carter Lovett in Elsternwick, drawn by the bustling energy and consistently good coffee. The dish he always orders is Cumberland sausage with chilli fried eggs and Celia’s zucchini relish, paired with a Bloody Mary.
"It’s always bustling, with consistently good coffee and a very buzzy vibe,” he says. The combination of spice, comfort and atmosphere makes it a brunch ritual he wouldn’t miss for the world.
Paul Lewis
Brunch at The Ritz-Carlton Melbourne gets a touch of theatrics thanks to Executive Chef Paul Lewis. Usually skipping breakfast, he gravitates towards hearty lunch-style flavours. "If there’s a crumpet on the menu, I can’t resist it, though I love to take the classic savoury route,” he admits.
"Crumpets have been a favourite of mine since childhood. For Atria’s Brunch in the Sky, I’ve reimagined them as an elevated comfort food, creating moments that feel indulgent, memorable and truly worth savouring.” Beyond this, Paul has also crafted the Barbacoa Blackmore Wagyu brisket taco for the occasion, complete with free-flowing Champagne and sweeping views from Level 80.
Matt Merrin
Bridgewater and JAM’s Matt Merrin gravitates to Pedlar Project in Townsville, where he always orders the Moroccan baked eggs. "Pedlar is a cool little locally own cafe, family and pet-friendly. The Moroccan eggs are a great dish packed with flavour with a nice amount of spice,” he says. It’s a dish that balances warmth and heart, exactly the kind of start Matt likes to give his weekend.
Neil Nolan
For Neil Nolan of Pony Dining The Rocks, brunch is a slow, satisfying ritual - a late breakfast that blends seamlessly into lunch. His go-to spot is Kepos Street Kitchen in Waterloo, where he always orders shakshuka - perfectly poached eggs in a spiced tomato sauce, never failing to satisfy when mopped up with toasted sourdough.
"Brunch is great for me as it is almost two meals in one, a late breakfast, early lunch feel,” he says. Michael Rantissis’ consistently inspired spin on Middle Eastern flavours keeps him coming back, plate after plate.
Gabriele Coniglio
Gabriele Coniglio (Head Chef of Officina Gastronomica Italiana) turns to Collingwood’s Proud Mary when he wants a brunch that feels a little different. He always orders the potato hash - sebago potato hash, poached eggs, thick-cut bacon, kale salad, bagna cauda sauce.
"Bagna cauda is a sauce from my homeland, Piemonte. It is uncommon to find it on a brunch menu. Creamy and rich in umami flavour. It goes well in the dish,” he explains. It’s a dish that combines comfort and curiosity, a little taste of home with every bite.
Tom Deadman
For Bistro Moncur’s Tom Deadman, brunch is a coastal escape at The Hilltop Store in Sawtell. He always orders a bacon and egg roll and if he can get hold of Richie’s black pudding, it’s next level.
"Such a beautiful spot that I love to visit every time I go up the coast with my son. Friendly staff, perfectly, executed menu and incredible surroundings. Carla and Richie are doing wonderful things there!” Tom’s brunch is as much about the setting and company as it is the food - fresh air, good coffee and a roll to remember.
Steven Sinclair
Steven Sinclair - Head Chef at Jacksons on George - keeps brunch classic at Bills, whether Surry Hills or Bondi. Bacon and eggs are his first choice, usually the Full Aussie, though he’s happy to share the ricotta hotcakes with banana and honey butter.
"The vibes are always great and the location is pretty hard to beat. Surry Hills is close to home or when the weather is good, myself and my partner love a chilled day with a coffee and brunch before hitting the beach,” he says.
