- Zucchini & Quinoa Fritters
- Seared Porterhouse
- Crispy Calamari Salad
- Banana & Coconut Hotcakes
We started off brunch with the Shakshouka and were immediately impressed. With an exceptional kick, the rich tomato base was mixed with a plethora of spices that gave it complex and spicy flavours. With a fragrant and appetising aroma, the dish was bold and well complemented by an abundance of tomatoes, spinach, cheese and of course, crispy slices of chorizo. All served with two poached eggs and some crispy toast, this was one hell of a baked eggs dish and definitely satisfied the tastebuds.
We also enjoyed the Zucchini & Quinoa Fritters. Formed by a mixture of zucchini, corn and quinoa, the fritters are first batters in corn flour then fried to give it the perfect crisp. The flavour of the otherwise mild fritters were further enhanced by the slightly spicy guacamole and crispy, nicely rendered bacon. Pouring on the beautifully rich hollandaise provided a creamy and slightly tangy sensation, carefully balancing out the spice of the guac.
The Seared Porterhouse didn’t disappoint either. Stunningly presented, we found the porterhouse cooked to perfection, with a stunning pink inner and a slightly charred outer. Juicy and exhibiting great beef flavours, the steak was well complemented by the slightly sour yet creamy tahini yoghurt and paired with the zing of the pickled onions. An exceptionally well balanced and tasty dish, though the steak itself was chewier than expected.
It was dessert time and we were pleasantly surprised by the Banana & Coconut Hotcakes. It was no surprise that this dish came so highly recommended by our waitress, as the beautifully presented hotcake was absolutely divine. Underneath an abundance of fresh berries and apples, we found some of the most pillowy and moist pancakes ever. With a hint of banana and coconut flavour permeating throughout, the spongey dough was perfectly juxtaposed by the crispness of the toasted crumble and granola, creating an ever satisfying crunch. Topped with a generous scoop of sweet vanilla ice cream, it was an absolutely indulgent end to our meal.
The Crispy Calamari Salad was tasty though needed more balance in flavours. The calamari itself was exceptionally fresh and tender, with a lightly battered and crispy outer. This was served on top of a variety of fresh crispy greens and corn kernels. However, we found the mustard and lime dressing too sweet for our palate and masked the freshness of the salad itself. A lighter and more tangy dressing would’ve been a better fit for this otherwise flavoursome dish.
With a growing number of cafes in the Eastern suburbs, Neon Tiger differentiates itself with a unique use of spices and interesting combination of ingredients to create distinct and uncommon dishes. Aimed to excite the tastebuds, the appetising flavours of the items we sampled today certainly did the trick and a bit more. It was overall a very satisfying and delicious brunch, though a few minor tweaks would undoubtedly elevate the cafe to the next level.
Would Penguin Eat Again?
Definitely. A well-executed, unique menu no doubt brings me back!
Pengineats would like to thank Neon Tiger for inviting us and co-owner Paul for his generous hospitality.