Le Clec | Hawthorn | A Chronicle of Gastronomy

Le Clec - Seafood Linguine - Prawn bisque, parmesan cheese, crispy salmon skin, truffle oil ($22)

10 Mar Le Clec, Hawthorn

Posted at 11:52h in Cafe, Food, Hawthorn, Le Clec, Restaurants by A Chronicle of Gastronomy 0 Comments

Le Clec - Ruby Grapefruit Cured Salmon - Wakame cucumber, basil mayo, goat curd, smoked pickled beetroot, puffed wild rice, brioche crisp, poached egg ($19) — Ruby Grapefruit Cured Salmon - Wakame cucumber, basil mayo, goat curd, smoked pickled beetroot, puffed wild rice, brioche crisp, poached egg ($19)

Le Clec has a new menu in place, and it caters for a surprisingly large range of desires. It’s refreshing to see pasta on brunch menus, and the delightful Seafood Linguine comes as quite a large serve too. On the lighter end of the seafood front is the Ruby Grapefruit Cured Salmon, which is crunchy elements of puffed wild rice and brioche crisp adding some extra interest to the smooth texture of the salmon.

Le Clec - Son In Law Benedict - Deep fried soft boiled egg, smoked ham hock, tamarind glaze, hollandaise, fried shallots, sourdough ($17,50) — Son In Law Benedict - Deep fried soft boiled egg, smoked ham hock, tamarind glaze, hollandaise, fried shallots, sourdough ($17.50)

Generosity of servings is also evident in the Son In Law Benedict as its large pile of smoked ham hock and two crispy eggs. If you want some extra protein for brunch, the Coconut Palm Sugar Beef Rib with charred corn salad and nahm jim dressing is also a great eat.

Le Clec continues to innovate and bring something different to its menu. I look forward to what’s in store with the new season!