18 Jun Lot 3, Ripponlea

Lot 3 can be found by the stairs leading up to Ripponlea Station, set in an old station master’s house. It’s a small, cosy place; a no-frills sort of cafe with self-serve water (still or sparkling) and orders made at the counter. It’s by David Maccora and Michael Bascetta, both of whom were formerly involved with Attica, just up the road, and they’ve succeeded in creating something quite different from Australia’s best restaurant.

Re-fried Pasta in Red Sauce ($13)

The menu is short and sweet, containing simple (if any) description of the food. Re-fried pasta is a tasty combination of cheese and red sauce, complete with crunchy bits. The concept is simple, but sometimes all you need is comforting and uncomplicated food.

Pressed Pork Jowl in a Bun ($14)

I order the Pressed Pork Jowl in a Bun, a dish that’s been tempting me ever since I first laid eyes on a photo of it. The pork jowl itself doesn’t have much flavour, but it is pull-apart delicious, crispy, and accompanied by pickled cabbage, tangy relish and oozy cheese that makes the bun as a whole very worthwhile.

The interior is more intimate and understated than many cafes today, and the food at Lot 3 is well-priced, and most importantly, tastes good. I may have to revisit to explore the breakfast menu.

Lot 3
3 Glen Eira Ave
Ripponlea, VIC, 3185
(03) 9972 9523
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