You know great things can be expected when a cafe has a line of people waiting to get in, plenty of space inside, a grand coffee machine, and let’s not forget the most important element in that equation – posters with coffee puns.
I first visited Operator25 a year ago when it was still reasonably quiet, but it certainly made an impression on me. It’s definitely done well in such a short period of time, becoming one of the better-known brunch restaurant in the CBD area, and it’s not hard to see why, I mean, presentation wise, it’s already got me salivating.
|Iced Mocha – $6.00|
First thing first though, coffee. And this iced mocha definitely hit the spot on a warm Sunday morning. The chocolate sauce dripping down the glass is so enticing, and the mocha had the perfect balance of sweet and bitter, and was made even better with some good ol’ ice cream.
|Flat White – $4.00 + $1.00 (Single Origin)|
I opted for one of the single origin they had on offer that day, Ethiopia Jimma Biftu Godina from Code Black Coffee, which by the way, is quickly becoming one of my favourite roasters in Melbourne. The coffee was very smooth, and I could taste just a hint of the citrus notes.
|Spiced Chickpea Fritters + Thick Cut Streaky Bacon ($4.00) – $18.00|
The fritters reminded me of falafels, with the same texture and mix of pieces. Originally I thought the serving was a tad on the small side, but it turned to be a very filling meal. The bacon was some of the best I’ve ever had, because of its thickness, it had such a full-bodied flavour that was to die for, I only wish there was more! The array of ingredients – herb tahini, tomato and cucumber salsa, cottage cheese, chipotle sauce and crisp flatbread – all worked wonderfully together.
|Ras El Hanout Soft Polenta – $19.00|
The colours in this dish was very welcoming, and there was plenty of chorizo and octopus to go around. My friend did find it on the rich side of things however, and wished there was something acidic and fresh to cut through the richness. Btw I find it so weird how popular polenta is right now, my grandma has literally been eating it for years as a form of congee haha.
|Slow Cooked Lamb – $20.00|
The slow cooked lamb was soooo tender, it fell apart under my fork. The parsnip puree was delicious too, it had a lovely silky texture. Although there may seem to be a small portion of lamb, it was actually really rich, and my friend wished there was more cranberry gel to balance out the dish more.