Top Paddock

Richmond, only a few minutes from Melbourne’s CBD, is home to many places that will tickle your tastebuds. Top Paddock is amongst the cream of the crop – and they know it! They don’t take bookings and are incredibly popular so you need to be prepared to wait. We waited for 45 minutes. Rather than physically standing in a line you can go and laze on the grass just across the side-street. Luckily the door-guy has a loud voice, you just need to ensure that you don’t fall asleep in the sunshine… you wouldn’t want to miss your name being called!

Ben ordered the pan-fried Snapper with a chilli-fried egg, fresh avocado, lime, tomato, and a corn tortilla. The mouthfuls I stole really evoked breakfasts I once enjoyed in Mexico and Guatemala!

I opted for the gin and lime cured Huon ocean trout fillet. It was divine. Served with pickled baby beetroots and potato galette, and accompanied by some yummy toast with poached eggs and goats curd. I have to say that dishes don’t get much more photogenic than the ones at Top Paddock, and the flavours are utterly incredible to match.