So I’ve been to Hoost in Surry Hills a few times for dinner- in the beginning when there was only one main course on offer each night and the menu rotated daily and then recently when head chef Samantha Pok expanded the menu so diners were able to choose their mains. Buuut today we’re gonna talk about the new brunch menu that’s on Sundays from 10.30am until 2pm.
We start with the Liu Sha Bao hybrid of Salted egg custard croissant ($6.50) and a minted mandarin & strawberry sparkler soda ($5.50) that’s nice and refreshing for this gradually warming weather.
INNARDS! Oh baby oh baby, this is the stuff of dreams! A flakelicious Sonoma Bakery croissant is injected with a molten hot, gloriously rich salted egg yolk custard and the flavour is out of this world amazing.
Noods goes for the Kaya toast with 60 degree eggs ($15). There’s a generous amount of kaya (coconut pandan jam) filling and slices of creamy butter sandwiched between fat slices of sourdough.
The eggs are perfectly gooey and splashed with soy sauce and white pepper. It’s just how they serve it in Malaysia, found on the menus of kopitiam coffee houses. We’re instantly transported back to holiday memories in KL.
Aaaand because I can never resist the call of a super cheesy burger I had to order the Burger, burger ($21) with a 200g beef patty, smoked cheese sauce, pickles, tomato relish, mayo and fries. Look at that cheesy ooze!!! So friggen good and you betcha I dipped my fries into that river of cheese! That patty was a touch over the medium rare that I prefer but the cheese sauce more than made up for it in sauciness and the pickles added a good amount of acidity to cut through the richness.
98 Fitzroy St
Brunch: Sundays 10.30am – 2pm