Wilson & Market

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Features

cocktail bar
wine bar
licensed
notable chef
Seafood

This all-day brasserie's largely vegetarian breakfast and lunch menu rotates four times a year, which will are represented by cover art by the late Melbourne-based Scottish artist David Band.

Breakfast options include bread and pastries; seaweed pancakes with smoked ocean trout (a mild, buttery slab that can be ordered as a side too), horseradish and pickled cucumber; and a bacon and egg roll with Otway Pork that the kitchen cures and smokes itself.

You’ll lick the spicy tomatillo verde off the plate, and demolish the Scotch eggs with house-made relish. The beauty of breakfast here is that it has everything you want it to but (thankfully) it looks and tastes different to the carbon-copy brunch list you now find at almost every cafe in Melbourne.

On the lunch side, the kitchen marinates green cauliflower in spices before popping them in a massive wood smoker for around five hours. The dish is served with coconut yoghurt and a kale and quinoa salad.

For the ribollita soup with black Tuscan cabbage, the kitchen adds two-day poached Sommerlad chicken that it gets from the Milking Yard Farm, just outside of Daylesford. The rare chook is said to be Australia’s answer to the coveted French Bresse and retails for almost $30 per kilogram.

The large white-tiled Luxe Bar, which stays open long after the last market vendor has packed up. Here, Australian liquors take pride of place, including Four Pillars gin and Archie Rose vodka, which the staff puts into the Bloody Caesar, a spicy tomato gazpacho-Mary with smashed parmigiano and anchovies.