One of the latest additions to Kingsway and the Glen Waverley brunch scene, Workshop Brothers. Expanding out from their CBD location to their the suburbs they have also diversified their menu to include dinner! As I'm a huge fan of brunch I'm gonna let that be the judge to whether I come back for dinner...so let's find out!
Following on from the minimalist trend of brunch spots, Workshop Brothers is no exception. Beautifully minimal decor with an Asian influence from the circle themes, reminding me much of the Penny Drop in Box Hill. I really liked the brightness as it was a gloomy day and helped pick up the mood inside. Not only was the atmosphere calm but the wait staff also didn't hold the same hustle and bustle as their competitors, not necessarily a bad thing as it let me really enjoy brunch in peace. Don't get me wrong though, food and coffees came out at lightening speed!
On to food! For savoury we had the Mr Ok-o-nomi-yaki (Cabbage and carrot fritters, poached egg, cucumber, coriander, sesame seeds, togarashi, tonkatsu sauce, kewpie mayo) which is a new edition to their summer menu. I really enjoyed this dish as the fritters were crispy without the typical oily deep fried taste you might get from other fritters. The accompanying salad also kept it fresh with a nice dressing and keeping it light with cucumber as the main ingredient. The meal was quite large in size delivering on value but it could've done with an extra egg considering the size as I found the yolk really added that additional kick of flavour to make it a memorable dish.
Next was the Soft Shell Crab Burger (Fried egg, cucumber, pineapple, chilli, yuzu mayo, pol sambal on a brioche bun) that was perfection on a plate. The contrast of the crispy softshell crab, the fresh salad and mayo really created a great overall dish from presentation to taste to texture. I was a really big fan of the crab in particular as it was cooked really well with so much natural crab flavour remaining despite the batter fry.
The Smooth Operator (Mango, pineapple, banana and coconut smoothie bowl with dragon fruit, kiwi fruit, berries, coconut flakes) was the perfect follow up to the crab burger as it was so sweet and fresh. I really enjoyed the play on textures with coconut flakes throughout the bowl for some additional crunch amongst the silky smooth smoothie concoction. Not too sweet but very creamy - the fruit added the pops of freshness that would break up the smoothie and held its own to the flavour of the smoothie.
I can't deny myself a good egg waffle so for dessert we had the Sweet HK Waffle (Hong Kong waffle, dark chocolate parfait, yuzu foam, seeds, seasonal fruits, passionfruit curd). Sad to say that it was a bit of a muddle in flavours with a mixture of everything really so I wasn't sure where they wanted to go with flavours. That being said the parfait was light and good, could've been an entirely dish in itself though because it just didn't fit with the the rest of the accompaniments. The most dominant flavour by far was citrus that soured the whole dish, so probably could've left off either the yuzu form or passionfruit curd. It was a huge dish though so another tick on value.
Also...do yourself a favour and stick to normal coffee here as it was good. This is another one of those cafes that try the fancy lattes so we tried the Kaya latte (Coconut flavour is you aren't familiar with Singapore's obsession with Kaya Jam). Honestly...don't do it. It just didn't make sense and was very very confusing to drink.
Try the Tropicana (Mango, chia, banana, coconut milk and passionfruit) as it was a top notch smoothie! Highly recommend!
Overall I think the value for money you get at Workshop Bros and its location is more than enough to head back. The flavours are alright and with a bit of refinement could rival the best in asian fusion brunches (Baba Sus is still da bomb though!).
Presentation (5): 4
Taste (5): 4
Service (5): 4.5
Atmosphere (5): 4.5