Fingers Crossed, Ringwood 3134

A little out of the way in the Eastern Suburbs of Melbourne but well worth the travel if you have some time to try the homey dishes on offer.

The modern decor of this cafe sets the tone for your visit to Fingers Crossed. The dishes on the menu are as trendy as they get with a mixture of some non-traditional flavours (Ginger and espresso hotcakes?! More on that later) . Brunch is normally a two person adventure for me (shout out to Lisa!) so reasonably two dishes is the max but this menu...too tempting to reject so we went with three dishes between two. CHALLENGE ACCEPTED.

I won't go on too much about the Rambo Scrambo (chorizo, chilli + chargrilled asparagus, two scrambled eggs, sourdough) as it was your pretty standard scrambled eggs and toast, a crowd favourite but nothing too inspiring. The real highlights of this cafe are the sweets. We had the French Toast (nutella french toast, white chocolate ganache, violet crumble, seasonal fruits) and the Hotcakes (sous vide + grilled pear, espresso marscapone, pistachio + ginger soil, spiced syrup). The french toast was your typical sweet breakfast, lots of different sugary flavour melded together to create something that was honestly a bit too sweet for my liking but was Lisa's dish of the day. Personally, I strongly favoured the flavour of the hotcakes. I'm not normally a fan of ginger and espresso flavours but this was subtle enough to be delicious and really helped to dial down the sweetness of the syrup and hotcake.  Hotcakes were a 10/10 in terms of fluffiness and height which created a picture perfect dish.

Overall, Finger Crossed exceeded my expectations for a lazy weekend brunch. I would definitely recommend this place for the dessert lovers out there with quite a few sweet options available. Otherwise the vibes were very chill and homey with tentative and very friendly staff.

Fingers Crossed Menu, Reviews, Photos, Location and Info - Zomato


Presentation (5) : 3

Taste (5) : 3

Service (5) : 5

Atmosphere (5) : 4

TOTAL: 15/20