The Crux & Co is the newest opening in South Melbourne. It’s such a beautifully curated space, full of light, sleek copper and pale pines. One of those cafes that pulls you in to take a closer look.With neighbors like Kettle Black and Bibelot – it’s in good company. Did South Melbourne need another patisserie? Maybe not – but this one has a signature unlike any other, the Crogel.The Crogel (pronounced just like it’s written and also known as a Crogle) is The Crux & Co’s newest creation, but what is it? Hybrid between bagel and croissant, the Crogel has the flaky goodness of a croissant and the shape and density of a bagel. In practice we found it to be just like a bagel shaped croissant. The buttery pastry is perfect with tangy cream cheese for breakfast. I’m not sure we would have tried the croissant and cream cheese combination otherwise! No longer must breakfast-goers choose between croissant and bagel, next time try a Crogel!
Pastry aside, the Crux & Co also have specialty coffee and an interesting selection of breakfasts and brunching options.Crux & Co’s Hi Fidelty blend (where’s John Cusack when you need him?) was creamy and rich with a lovely caramel flavour. Our second coffees were equally divine and at home in South Melbournes mix of specialty coffee.One of the reasons we visited The Crux & Co was for the French Toast; a buttery brioche topped with vanilla fairy floss and mascarpone and surrounded by berries, honey, nuts and even fresh honeycomb. The presentation was a masterpiece on the plate, a careful splatter here, delicately placed berry there. The French toast was the star, the vanilla fairy floss hiding the creamy mascarpone underneath and the flaky brioche perfectly cooked without being eggy. The sweetness of the berry and the crunch of the nut topped off a very tasty French toast breakfast!We also went for another of the more unusual breakfast options, the Bisque Eggs Benedict; served with tiger prawns, poached eggs and a lobster bisque hollandaise on a squid ink toast. Eggs Benedict is one of my favourite breakfast dishes and I’m firmly of the opinion that it must be an improvement if you’re going to mess with such a tried and tested formula. The Crux & Co’s Bisque Benedict well and truly ticks this box. The hollandaise is actually more like a mousse, rich and complex, with a definite seafood flavour and creaminess but also a delightful spiciness. Hidden underneath were two eggs (one perfectly poached, the other a little over), as well a generous serve of huge tiger prawns and the black as night squid ink toast. Sitting atop was crispy noodle, the perfectly light textural hit after the richness of the dish. This was a stunning and delicious take on a classic but seafood for breakfast probably won’t be to everyone’s tastes. If you want something adventurous, this is your dish!
The Crux & Co are one of those venues that truly stands out in the crowded breakfast scene. For something unique, delicious and utterly sophisticated it’s time to check out this great new eatery!