Le Triskel
| Where | 32 Hardware Lane, Melbourne—View map |
Contact | 0466 406 404 |
Website | — |
Open | Tuesday to Thursday 07.00 am to 04.00 pm |
Payment | Cash |
Diet | Check with venue |
Seating | Inside and outside |
Kids | Welcome |
Pets | Welcome |
Take a walk down Oooh La La lane
Francesca Fogarty 20 December 2008
Now, whilst Hardware lane is known for its array of restaurants, its not necessary known for showcasing good restaurants. Le Triskel is different. I'm not a registered Francophile, but I must admit, one breakfast at Le Triskel did have me googling "French lessons Melbourne ".
A charming Creperie, complete with authentic French staff and cheese, Le Triskel is worth running the spruiker gauntlet that is Hardware lane.
The morning we dined, the poor chef/barista/waiter/bus boy had to contend with a full house and a fridge delivery. He looked a little flustered to say the least.
One of the joys of Le Triskel is you can watch the chef and his skill at making crepes, whilst listening to French music. Le Triskel almost gives you the feeling that you're not in Melbourne-almost. The menu is abundant with fresh quality ingredients which are reflected really well in the end product.
A nice array of quality drinks line the fridge- Sunzest organic orange juice (sooo delicious) and phoenix organic juices. T2 tea is the tea de jour and the coffee is organic fair trade.
The crepes are made on hot plates, with the batter spread with a wooden spreader and flipped with a wooden spatula. They are wafer thin and the flavor is unassuming. Perfect to top with ricotta, salmon, bocconcini and sun dried tomatoes. Subtle, fresh and, well, just delicious.
We also had a crepe topped with an egg, gruyere cheese, mushrooms and prosciutto. There was only one egg, gently placed in the middle on top of the gruyere, surrounded by mushrooms and gently encased by the prosciutto. The prosciutto comes out with its colour only just turned by the heat. Despite the ingredients (think big breakfast), it is far lighter than you'd imagine and you don't need to undo a further notch on the belt (if you have any left to play with).
It wouldn't be crepes without good old lemon and sugar, a crepe we had for desert. It brought back nostalgic memories and the lemon was squeezed fresh (we actually saw him do it).
The crepes are made at lightening speed and if you're lucky, you might see the chef whistle and do a little dance whilst cooking. It's a charming place to start the day, and for once, you might leave feeling content, not bursting.