56 Nicholson Street Abbotsford | 9421 2732
We went: Sat 17 May | Verdict: 23 / 25
Mon-Fri 7am-4.30pm, Sat-Sun 8am-4.30pm
In a nutshell: slick operation in superb-an Melbourne brunch pocket. Queues out the door on weekends.
Food: the folks at Three Bags Full pride themselves on “keeping it simple”. Their recipe alchemy is all about imaginative dishes where the flavours of every ingredient complement each other beautifully.
Our evidence: pulled pork shoulder brioche ($13), one of the specials – the Zucchini French Toast ($17) – and the Veggie Brekky ($19). I had the pork brioche. It seems I’m on a mission to try every pulled pork bun in Melbourne. This one is up there. Simple, creamy slaw complements the pork really well, and they give you a small side of pickles that you can add yourself. The lemon wedge was also a nice touch.
The Zucchini French Toast was quite a heavy dish. The relish was “delicious”, the poached eggs “perfect” but overall, “the dish was just a bit much”. The Veggie Brekky was “a bit pedestrian”, said my mate. “It would have been nice to see them do something a bit special with it. I could have done that at home.” 3.5/5
Coffee: Not as many single origin options as neighbouring cafe Admiral Cheng Ho, but that doesn’t mean these guys don’t take it seriously. Quite the contrary. As you can see from the pictures below, my pour-over filter brew arrived on a wooden tray and in what looked like an medieval glass medicine container. Accompanying it was what I thought was a small glass of Jamison whisky with ice (never too early, especially before a bucks day!)… Alas, it was a palette cleanser. That’s right, the wank-o-metre just exploded. I needed to know what it was. “It’s called cascara,” our waiter said. “It’s the berry of the coffee that has been processed and we’ve infused it with sparkling water.”
The coffee in the brown jar is a single origin from Ninety Plus Gesha Estates from Ethiopia. What makes it special is it has been ‘dry processed’ (sometimes called ‘natural’ coffee), meaning the beans were dried inside the fruit rather than after the fruit has been removed, as is the case with wet-processed or washed coffees. The taste, like most African single origins, was very fruity/citrus without being bitter. Very smooth. A nice drop. And extended tasting notes to boot. This bad boy meant to set me back a tenner, but I was only charged $8 (for some reason). 5/5
Vibe: Good vibe but it can get so busy that it’s hard to hear the person next to you. If you don’t like crowds or congestion, best avoid. 4.5/5
Service: Service with a smile. Good coffee knowledge. Staff look like they want to be there and enjoy working there. 5/5
Ka-ching: $86 for the four of us, which included a $10 coffee and an extra chai. 5/5