Angus & Bon celebrate a melting-pot of flavours with the launch of breakfast menu

With influences from England, Ireland, Japan and Canada, the new Angus & Bon breakfast menu reflects the melting-pot that is the Australian dining scene. For the Full Breakfast, all kitchen members have thrown their hat into the ring to create the mother of all feeds, including housemade traditional black pudding, smoked ham hock beans, Cumberland sausage, confit duck fat potato hash brown and a locally baked country loaf from Q Le Baker.

Senior Grill Chef, Kei Umezaki, has fond memories of his upbringing living by the sea in Kyoto, Japan, eating the traditional food of the region. Kei’s contribution is a modern take on an old family favourite, the breakfast mackerel, cured in-house and torched to order with housemade white rice miso glaze. Kei accompanies the fish with a sharp, light salad of apple, radicchio and fennel drizzled in yuzu for a taste of modern Japan on a plate.

The Ham Hock Beans have been created by A&B resident Yorkshireman, Steve Donald. Using haricot beans, shredded ham hock, tangy tomato and capsicum sauce and Worcestershire sauce, the beans sit upon fresh toast, topped with a poached egg.

The cold Canadian mornings of New Brunswick were the memories that Skyler Milner, A&B Chef de Partie, drew upon. Canadian maple syrup over hot flapjacks is a childhood favourite, enjoyed on special mornings at the lodge or as a treat at Grandma’s. Particularly now that Melbourne’s summer is almost over, Skyler’s vision was for a winter warmer that evoked the same comfort of these memories. Instead of flapjacks, he has added a tropical, Australian flair by using local bananas, baked using a method more commonly used in cake making. Topped with mascarpone and walnuts, this is much more of a dessert than a simple bread (pictured left).

‘Don’t scare the eggs’ are the warning words of Declan Carroll, Angus & Bon’s head chef, when it comes to making coddled eggs (pictured above right). “Try to speed up the process and you’re left with scrambled eggs. But nurse eggs and butter over heat for two and a half hours as the proteins break down and you are rewarded with the consistency of velvety mousse. Topped with wild mushrooms and served with bread, this is unlike any egg dish you’ve had before.”

The A&B team wanted to take the classic bacon sandwich and elevate it to a new level. Streaky bacon is baked until perfectly crispy, meanwhile deliciously moist pork loin bacon simmers away for three hours in pork stock. These contrasting meats are then sandwiched between two slices of the softest, freshest white bread sourced locally from Q Le Baker. The result is a wonderfully balanced textural mouthful that’s juicy, smoky, crisp and spongey, all at the same time. This one is best attacked by hand and dipped into HP sauce before each bite.

Since launching in 2018, Prahran’s Angus & Bon has become a popular hotspot for quality steak, delicious wood- fired creations and its stylish surrounds located in the area’s old post office built in 1928. The new diverse and delicious breakfast menu will help satisfy cravings from morning until night. Patrons can enjoy the new breakfast offering from 9am on weekends, with a bottomless brunch offering from 1pm – 3pm.


Angus & Bon

168 Greville Street



Breakfast hours: Saturday – Sunday from 9am