IL FORNAIO

2 Acland St, St Kilda - ph: 03 9534 2922

I had the best breakfast EVER last Sunday!
It was such a lovely sunny morning last weekend that I couldn't resist going to the beach. Trying to make the most out of the last days of summer before the cold settles in...
I had been to Il Fornaio before when the cafe first opened with Philippa Sibley (of Philippa's bakery) as chef. Food was good, but the place was more of a bakery than cafe and cooked breakfast choices were pretty limited.
Things are much different now under the executive chef - Mark Boyd (of Bistro Guillaume and Jacques Raymond).
The menu is broader and more sophisticated. There is a strong emphasis on using top quality ingredients, which I absolutely love.
I was also impressed by the creativity in the menu. You can find all the staples - baked beans, avocado on toast, poached eggs - but always with a twist.
I ordered the spinach stack - fresh spinach, oyster mushrooms and ricotta on gluten free bread, topped with a generous portion of avocado.
The dish was exactly what I was looking for: simple, fresh, light, tangy and very filling.

Spinach stack - fresh spinach, oyster mushrooms and ricotta on gluten free bread, topped with avocado ($14) + poached egg ($2)

Il Fornaio offers a variety of freshly squeezed juices which included my favourite fruit juice - grapefruit. I was in heaven.

Freshly squeezed grapefruit juice ($6)

This place really surprised me. I had a lovely brunch sitting outside and enjoying the sun while sipping on my cold grapefruit juice. Staff was nice, the ambiance was relaxed and the price very reasonable. Definitely recommended!