Sponge, dark chocolate, blueberry cremeux & jelly jam.
If brunch was a competition, Melbourne would be the world champion and pastry chef Pierrick Boyer and savoury chef Samuel Tacussel would be our unbeatable coaching combo.
Responsible for some of the most photogenic sweet treats of modern times, the French pair have also made the crispy egg their own and upped the brunch stakes in doing so.
So whatever time you start your day, do it the way we like to: a coffee, a pastry and a hearty brekky at Reverie. It’s important to bear in mind that Reverie is a nicer name than Food Coma, which is basically where you’re likely to end up.
OPENING 15 JULYOrder Online