Flying Egg

Visited the Flying Egg in St Leonards on the weekend.

Sent by Ompty Media, we got a bit lost trying to find the place.  It’s so new that they don’t even have a sign yet.

Tucked away in a laneway branching off of the station, this place was still thriving with customers.

We were greeted with warm smiles and friendly faces.  We were immediately offered a signature hot chocolate and boy oh boy was it good!

I was a little bit skeptical at first as when it came out, it was looking a bit pale and from previous experiences, every time a hot chocolate has come out pale, it had been lacking in flavour.  This baby certainly was not!  Topped with a heart shaped design, it was just divine (hot chocolate lovers beware, you will have to keep going back for this one).

We were here for breakfast so naturally, we had to get one sweet dish and one savoury.

First, came out the Eggs Benedict.  Two 60 degree poached eggs, served with rich chive hollandaise sauce and ham on a piece of sourdough, accompanied with a side of salad.

The eggs were cooked to perfection and the hollandaise sauce was one of the best I had ever tasted and that’s not even a lie.

Shortly after, the French Toast came out.  A thick brioche loaf soaked in egg wash and rolled in magic powder with seasonal berries, lemon maple syrup and a scoop of vanilla gelato rolled in chocolate cookie crumb.  This too was delicious and beautifully served.  The lemon maple syrup was something different but good as I am a huge lemon fan so kudos to those guys for serving something out of the ordinary and getting it right on point.

Next we were treated to a lunch time meal to share.

The Flying Egg Jumbo Mambo Salad, a perfect winter warmer made of roasted pumpkin, butternut pumpkin puree, popped pepitas, crumbed ricotta, mesclun and white kimchi slaw.

Oh my god, I could have eaten this for days.  I guarantee even if you’re not a fan of pumpkin, this will definitely tickle your taste buds!  The creaminess of the butternut pumpkin puree, compliments the freshness of the salad.

Two chefs, Shane and Harish hailing from hospitality backgrounds; Shane from a hotel and Harish, a restaurant, they finally got the chance to collaborate and the Flying Egg was born.

Definitely one to try.  As new as it is, I can already see it getting regular hits as there was a constant flurry of customers whether they were dining in or taking away.  Best of all their coffee is from the Grounds so you know it’s quality.

Hope you guys enjoyed this post!

Don’t forget to let me know what you thought after you visit.

xX Frankiie