Winner: Miss Jones, New Farm
Daniel and Hannah Bowles had already introduced themselves to New Farm’s brunch crowd with well-received eatery Little Loco, so it’s no surprise that their second effort was widely praised. Miss Jones is a picture-perfect pastel-coated palace of hospitality, boasting Scandinavian-like minimalism and a grown-up approach to breakfast and lunch. Try the hash and cheddar waffles and the green breakfast and you’ll see why Miss Jones scored top marks.
Runner-up: Pourboy, South Bank
Another veteran of Brisbane’s caffeine scene, Sebastian Butler-White knows his way around a coffee machine. After shuttering Pourboy’s Brisbane City location, Sebastian brought the concept to Southpoint, establishing a sophisticated space to enjoy a cup or two, some wholesome breakfast, evening snacks and nitro espresso martinis. We can’t forget boozy brunches on weekends in Spring, so now is the perfect time to check out Pourboy if you haven’t already,
Runner-up: Mylk + Ko, New Farm
Mylk + Ko’s Ines Scholtes entered the hospitality game through a passion for home cooking and a burgeoning Instagram following behind her meals, which proved perfect for helping her first cafe hit the ground running. The cafe utilises unrefined and wholesome ingredients for its menu, which includes sherbet hotcakes, ruby French toast and colourful CocoWhip brekkie bowls.
Grown, West End
Plant-based dining has come on full force in 2018, but Sacha Muchall’s Grown was one of the first cafes to jump headfirst into the movement. The seasonal menu sources ingredients from within a 400-kilometre radius, with stand-out brunch items including roasted eggplant with burgul wheat tabouli, housemade hash browns, tofu toasties and nourishing seed bowls.
Vvaldmeer, Highgate Hill
Cam Milne and Alex Kathage are the minds behind Vvaldmeer, a light-filled outpost in the heart of Brisbane’s inner south. Along with chef Amos Ilett, the crew is flipping brunch on its head with the liked of black-rice porridge, scallop and chicken congee, and kimchi pancakes. Vvaldmeer has also joined the dinner crowd, offering five-course degustations regularly.
The Single Guys, Brisbane City
Kenmore stalwarts The Single Guys broke out of the suburbs last year, expanding its reach to include the CBD crowd. Freshly roasted coffee is key as always, but don’t sniff at the menu – dishes like The Single Guy’s fry up, scrambled eggs with pickled jalapeno and avocado with labneh and haloumi are important reasons why this spot made the list.
Edward Specialty Coffee, Brisbane City
We’re not sure why Sydney transplant Abhi Gupta brought his considerable talents to Brisbane, but we’re counting our lucky stars he did. Abhi’s outlet Edward Specialty Coffee has captured the hearts of inner-city coffee lovers with exquisite blends from White Horse, bolstered by the likes of chai lattes, gourmet hot chocolates, fresh pastries from Danny’s Bread and raw treats from My Plate Clean Treats.
Bessa Coffee, Milton
Following on from his acclaimed caffeine dispensaries Bunker and John Mills Himself, Marcus Allison double dipped in the Milton scene with newest venture Bessa. This pod outlet has been seducing foot traffic with roasts from Five Senses, ambrosia-like batch-brew coffee, snacks from Crust & Co and sweets from Alphabet Cafe – a winning combo as its inclusion here entails.
The Brunswick Project, New Farm
Brunswick Street locals frequently jostle for a sunny spot on the deck at The Brunswick Project, but there’s more to this spot than its great location. Owner Jimmy Williams has brought a considered approach to the station, delivering the goods on food and coffee. The Brunswick Project’s newest menu features the likes of Boston beans with ham hock, Bloody Mary scrambled eggs, beetroot-cured salmon and Turkish eggs with confit-garlic yoghurt.
Hobby Lane, Mitchelton
Mitchelton’s thriving thoroughfare Blackwood Street welcomed Hobby Lane with open arms last year, instantly enamoured with owner and chef Peter Shaw’s passion for primo fare. The weekend brunch menu features mouth-watering morsels such as apple-pie waffles, warm rice pudding, and corn fritters, extending into brunch with wagyu Reubens and barbecue brisket burgers.