16 Aug Lemon, Middle and Orange, Collingwood
Lemon, Middle and Orange sits in a very unlikely location. Occupying the building that was once Goodlass Wall Paint Co, it’s on a narrow one-way street surrounded by graffiti-decorated warehouses. You might completely miss it if not for the large banner hanging out the front.
Tables inside are a spaced little tightly together, but there are a handful of seats out the front, which today were utilised by dog-owners who’d brought their pooches along for brunch, and to savour the lovely sunny weather.
A2 went with the corned beef hash, swapping out the fried egg for a poached one. It was accompanied by a mustard piccalilli puree, kohlrabi sauerkraut, Swiss cheese and a bagel wafer. The wafer was very crunchy, being easier to break up with the teeth rather than cutlery (unless you’d like to shower the table with shards of bagel), but it did provide a nice textural contrast with the corned beef hash. It was a very tasty and substantial dish, though A2 did wish there was more sauerkraut to subdue some of its saltiness.
I ordered the house hot-smoked cured Tasmanian salmon, which I’ve been wanting to try ever since I first saw a photo of it. Three, surprisingly large batons of salmon came leaning on a potato latke, which had a satisfying crunch and interestingly, was made into an elongated sausage shape rather than a round patty. On the side were two poached eggs, spiralised fennel and horseradish crème fraiche. The fennel was simply prepared, but it, together with the crème fraiche, acted well to counter the inherent saltiness of the hot-smoked salmon. It was quite filling – unsurprising given all the protein that came on the plate. Perfect for a mid-day meal.
All in all we enjoyed our outing to Lemon, Middle and Orange and were glad we took the effort to find it!
Lemon, Middle and Orange
25-31 Rokeby Street
Collingwood, VIC, 3066
(03) 9415 1593