658 Church St, Richmond 3121
Phone: 0394294332
Twitter: @TopPaddock
Website: http://www.toppaddockcafe.com/
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| Chilli scrambled eggs with local seasonal mushrooms and feta on toast $17 Top Paddock: chorizo, pickled onion, peppers, basil, bacon, Adelaide green tomatoes, poached eggs & relish on toast $22 Long macchiato $3.8 English breakfast tea $4 |
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| Sticky black ginger bread with drunken berries & chocolate ganache $16.5 |
My bestie Dave and I have been trying to get a table at Top Paddock for months, no exaggeration. Every time we turn up at 11:15am on a Sunday, the wait is at least 1 hour. We always end up piking and walking down the road to our old faithful, Pillar of Salt.
Last Sunday, Dave, Hayden and I set our alarms for 7:30am; to allow for at least 6 hits of the snooze button; and rocked up at Top Paddock at 9:45am. The wait was only 30 mins.
I'm not usually a fan of "big breakfast" style dishes, because they usually end up looking like something that came off a greasy BBQ; but this time I made an exception. So glad I did, the Top Paddock was amazing. I ate everything but the pickled onion, just in case I had to kiss a certain boy later on :P
Dave also had the Top Paddock, Hayden ordered the Chilli scrambled eggs. He enjoyed it, however would have preferred the more chilli in the scramble.
After our first course of eggs, we ordered a second round of drinks and a "dessert" to share. Sticky black ginger bread with drunken berries and chocolate ganache, OMFG. I die. Dave, being a chef, took the time to plate up my third of the dessert, even strategically placing the flowers on there for my Instagram photo, hehe. How good does it look!!
By 11am we were done, Dave wanted to go for a drink, but it was way too early. We usually brunch at 11am, finish by 1pm then hit a bar, lol, Sundays. Bill split 3 ways was only $35 each, best $35 spent in a while.
Loved Top Paddock, can't wait to go back.
