From the outside, Mr & Mrs Anderson looks like your regular Eastside haunt. A flat white fortress with big bay windows, a few pendants lights hanging from the ceiling and hand painted Mexican tiles on the walls. But scratch beneath the surface and there’s some serious smarts going on in the kitchen. The menu was designed by Executive Chef Lassa “GD” Povlsen, a Michelin-maestro from Copenhagen, and the flavour-architect behind Supernormal, Cumulus Inc and Cutler & Co. So you can expect a bit more than your standard smashed av’ on sourdough.
Start with the scrambled eggs and confit habanero (slow-cooked chillies that are blended and folded into the egg before frying) queso fresco, gaujilo dust, fresh lime and a little salsa of corn, black beans, spring onion and coriander. If chilli scrambled is your thing, add this to your Brunch Bucket List pronto.
Mr & Mrs Anderson gets a lot of its produce from the owners’ Gippsland farm, and Povlsen says the menu changes every few weeks depending what’s in season (and what’s taking his interest). At the moment that’s a pillowy celeriac and parsnip polenta, served with celeriac puree, sautéed wild mushrooms and a mushroom-thyme broth that gives new meaning to the word ‘umami’ (we wanted to slurp the stuff right out of the bowl). It’s all about bringing Danish flavours and a pinch of Michelin technique to your standard Melbourne brunch.
Coffee comes courtesy of Axil Coffee Roasters, the tea from Chamellia, and there’s even a Vietnamese Phin Caf on the menu (a sort of slow-drip iced coffee, sweetened with condensed milk). Most of the dishes are vegan or vego friendly, but meat-eaters are still well-catered for.
“Whenever we get a big guy in,” Povlsen says, “I recommend the Eggs Benedict with leek and sage hollandaise. We actually hand-press a pork terrine. They’re not going to leave hungry, I can promise you that.”
Image credit: Mr & Mrs Anderson