Upon arrival, Greg Rips, the managing owner, greeted us with warmth and kindly explained the story behind the concept and the menu, and even took the time to describe where they source all their ingredients from - using only local suppliers and ensuring all produce is fresh and of top quality.
His style is an interesting fusion of all-American BBQ and Russian cuisine inspired by his native background, presented in a neatly decked out setting with chic, minimalist interiors, and even a green wall.
The extensive two page menu provides options to satiate any and every craving, which, as usual, placed me in the first-world-dilemma of having to decide exactly what I wanted to have this morning.
I was more than happy to leave the decision up to the expert, Greg, who offered us three dishes - an opportunity to thus try the best of the sweet and savoury to appease all cravings.
But first thing's first, the coffee.
|Hazelnut hot chocolate|
My Caramel latte was also brewed to perfection - silky and smooth with delicious hints of infused sweet caramel; but as per request, I didn't post the photo and will instead let your imaginations take over.
Shortly after, our meals were delivered.
|Eggs Florentine and Benedict fusion GF|
N's eggs were presented to cook-book-picture perfection. Perched upon two pieces of crusty GF toast
and juicy bacon, coated in a gorgeous creamy hollandaise sauce were two pleasantly plump poached eggs; pockets of rich and golden oozing yolk.
|Smoked Salmon Omelette|
|Cherry Cheese Blintzes|
These two gorgeous pillows of creamy, decadent cheese were embellished with notes of sour cherry and sweet blueberry jam to top it off. This rendition - served cold - was so smooth, I practically inhaled it. N and I, quite literally, scraped the insides dry, because it would have been a crime to leave it half finished.
A mere 4 weeks old, Third Wave in Prahran is small and unpretentious, which is more than mad eup for by its generously broad menu. The meals, made fresh to order, with an impeccable quality that speaks volumes of the head chef's skill and talent; coupled with the friendly and down to earth service, are the pillars of a successful establishment, which is clearly the direction Third Wave is headed.
Thank you to Greg and team for the delightful experience this fine Saturday morning.
Can't wait to try out the American BBQ inspired lunch and dinner menus!
30 Cato St