Platform 7

The Verdict

There is no platform 7 at Glen Waverley station, which lends Platform 7 (Glen Waverley’s newest brunch bar, just across the street) a nice ‘Platform 9 and 3/4’ type vibe.

Platform 7 is the latest suburban venture from the team behind Hash Specialty Coffee in the CBD, and like Hash, it’s got that street art faux industrial look down pat. The walls are matte black, as are the coffee grinders on the front bar. Purple neon oozes from a sign on the wall, and the space is dotted with a rotating gallery of local artists.

It’s a far cry from the next door neighbours: trolley-wheeling yum cha joints that have existed here since Captain Cook first carved out the Glen Waverley train line by hand, back in the 18th century (our history is hazy; don’t quote us on that one).

“The real difference between Platform 7 and Hash,” says manager Brendan House, “Is the licence. We’re getting known for our brunches, but we’re also doing late night on Fridays and Saturdays. We’ve got a great collection of Australian wines and beers. Everything’s as local as we can get it.”

The menu reflects Platform 7’s split personality. By day it’s a contemporary Melbourne bruncherie, with a few pan-Asian flourishes. Think Eton Mess with strawberry ganache, spice meringue and pomegranates, or butter poached lobster tail with corn velouté on a matcha brioche bun. By night, chef Jin Jang is dishing up whole roasted spitchcocks, cooked on the crown, or King Prawn gnocchi with a macadamia crumble. It’s a swish, risk-taking menu, which fits the edgy Hash aesthetic.

Being a Hash sibling, the coffee is, of course, superb. The house blend is Lion Tamer, courtesy of Reverence Coffee in Kensington, and there’s a rotating range of single origin blends, available as espresso, pour over or cold drip (a DIY-style drip, featuring a lab beaker and a translucent hunk of ice). Best news of all? Hash’s infamous Mork Hot Chocolate is on the menu—85% dark choc, fairy floss, the whole enchilada. Expect Glen Waverley house prices to rise…

Image credit: Michelle Jarni