monday

Restaurant Review: The Monday Room

WORDS AND IMAGES BY MELISSA LIN

Who actually likes Mondays? I’m definitely not a fan and I’m sure many of you are the same. The all-new, revamped Monday Room on the other hand… no doubt is one Monday that I love and one Monday I know you’re all gonna enjoy too.

Serving “Brunch, Dessert and everything in-between”, The Monday Room on the corner of Moorhouse Ave and Madras St has reopened under new management. Their new menu is pimped out now showcasing Canterbury’s finest meats and produce, organic and locally grown where possible to deliver dishes that are fresh and super yum (not to mention totally Instagram worthy as well).

The team at The Monday Room are brunch pros, with their menu including options such as the Breakfast Bruschetta with fresh tomato and avocado, poached eggs, goats cheese and pickled red onion on toasted sourdough or GF bread with a cheeky side of bacon (optional), and the Ricotta Hotcakes topped with caramelized apple, cinnamon, almond praline, Kohu Road vanilla bean ice cream and maple syrup, just to name a few. Don’t drool into your keyboard!

The dishes on their dinner and dessert menus are just as scrumptious, too! Dinner plates are designed to be shared in order to create a social dining experience bringing friends and family together. Though to be honest, you might need double-ups of the same dish to avoid food envy. The entree sized goats cheese churros are an example of this, one bite and you’ll be left with the “I wish I ordered more” feeling. The Monday Room’s savory version of the traditional sweet treat is genius and deliciously mind blowing. It’s one of my favorites there and an absolute must try for you!

For more information, click HERE.

TGIM – Thank God It’s Monday

eggs
This morning, I came across the following phrase on the internet and I instantly fell in love:
“TGIM – Thank God It’s Monday”

So, TGIM everyone! Wishing you all a week of health and happiness.

I’m welcoming a busy week ahead by nourishing my body with boiled free-range eggs and steamed asparagus soldiers. If you would also like to do the same, then all you need is a bunch of asparagus and some eggs. First, wash the asparagus, then bend each spear until it snaps; to remove the woody bottom end. To cook, boil or steam. Thin spears take about 2-3 minutes whilst thicker spears take 3-5 (keep an eye on them to avoid overcooking – ideally, the spears should be firm enough for dipping). Next, soft boil your eggs (3-4 minutes) then serve with the warm asparagus. Lastly, get dipping!