Sons of Mischief


326 Highett Rd
Highett, 3190 VIC
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Opening Hours

SUN 7:30am - 4:00pm
MON 6:30am - 4:00pm
TUE 6:30am - 4:00pm
WED 6:30am - 4:00pm
THU 6:30am - 4:00pm
FRI 6:30am - 4:00pm
SAT 7:30am - 4:00pm

The Details

  • Mediterranean
  • Greek
  • Middle Eastern
  • Modern Australian
Need to Know
  • Great for Dates
  • Healthy Options
  • Coffee
  • Breakfast
  • Lunch
Need to know
  • Great for Dates

The Verdict

It was about time that Highett residents scored a decent breakfast and lunch option and it’s all thanks to the team behind Street Talk Espresso, co-owners Dean Fourtzis and Rishit Patel.

The Sons of Mischief menu is chock full of Middle Eastern, Egyptian and Greek influences, which stem from owner Dean Fourtzis’s cultural heritage and upbringing. Think toasted nuts, middle eastern spices, tahini and everyone’s favourites: Halloumi and Saganaki.

For breakfast, it’s a tough choice between the Greens Bowl (charred cauliflower, snow peas, Brussel sprouts, pumpkin hummus, baked sweet potato, toasted seeds and lemon vinaigrette) or the sumptuous granola (saffron poached baby pear, fresh seasonal fruit, mango and berry pannacotta, cinnamon Co-yo and The Wild Hempnola).

Lunch offers a mixture of hearty and healthy options including paleo zucchini pasta tossed with charred king prawns, dairy free basil pesto, toasted pistachios and a healthy zing of lemon. And if you feel like indulging, fear not: the buttermilk pancakes are served in a towering stack with Nutella cream, piping hot Canadian maple, smashed hazelnuts and fresh berries—you won’t want to give them a miss.

As if it didn’t have enough going for it, Sons of Mischief is fully licensed, with a bottomless brunch option available for $50. It includes one breakfast item and unlimited mimosas, espresso martinis, beer, cider and wine for a generous 2 hours. Coffee is by Niccolo and includes filter coffee batch and cold brew, as well as the usual favourites.

Sons of Mischief if open Monday to Friday, 6:30am-4pm and Saturday and Sunday, 7:30am-4pm.

Image credit: Annika Kafcaloudis