We Asked the Experts Where They Go for Brunch and What They Order

This article is part of our VICE Weekends summer series, presented by Weis

We called up a bunch of food legends in Sydney and Melbourne to get the scoop on what's good for brunch these days. They delivered their favourite spots to get sea urchin crumpets, salmon bagels, black pudding, and breakfast rice. We also asked them to get hypothetical and describe what their ultimate fantasy brunch looks like, because a dream is really just a wish your brunch-loving heart makes when you're hungry.

Miranda Campbell is the co-owner of Belle's Hot Chicken, a diner that specialises in fried chicken and all the fixings. After serving up comfort food in Fitzroy, Richmond, and Windsor, they've now expanded to Sydney's Barangaroo and Tramsheds. Each spot's got their signature hot chicken and all your Nashville-style sandwich and waffle needs.

VICE: When it's a nice day in Melbourne, where's your first choice for brunch?
Miranda Campbell: I go to Mighty Boy. It's my buddy's place and it's a great vibe.

What do you get?
I order a fresh coconut and a Sriracha Benedict and sit on the street in the sun and watch Gertrude Street roll by.

What does your ultimate brunch look like?
Champagne brunch at the European with friends that turns into lunch and then dinner.

In certain circles, Mitch Orr is known as the Prince of Pasta. He's the head chef and co-owner of Sydney restaurant Acme, a friendly hip hop-bumping neighbourhood joint in Rushcutters Bay that offers inventive Italian share plates with an Asian twist.

VICE: What are your go-to brunch spots?
Mitch Orr: Weekdays I go to Room Ten. Sundays I like to go to Saint Peter pre or post laps at Icebergs.

What do you typically order?
I order breakfast rice, or the ham, egg and chilli jam sandwich at Room Ten. At Saint Peter I order some raw fish, the uni (sea urchin) crumpet or tend to just let Josh send me what's good on the day. It's a great place to go with friends and share a bunch of stuff.

Describe your dream brunch scene–who's there, where are you, what are you eating, and what music is playing in the background?
Me, Rihanna, Rosa Acosta, and Amber Rose in bed eating pancakes with Young Thug playing.

Ed Loveday was a co-founder of Darlinghurst drinking spot The Passage. He now heads up the drinks program at Acme and Bar Brosé, where he's also a co-owner.

VICE: It's brunch time. Where do you go?
Ed Loveday: Room Ten in Potts Point.

What are you likely to order?
Double espresso, orange juice, breakfast rice.

Who do you take with you?
Nobody, just a set of headphones and a magazine. Besides, it's a pretty safe bet at Room Ten you'll bump into someone you know.

Daniel Dobra is the chef at the newly-opened Bedford St restaurant in Collingwood. He's created a menu of American-style fare and it's been served all-day long alongside coffee and cocktails.

VICE: When you get the chance, where do you go for brunch?
Daniel Dobra: My first choice is Jungle Juice in Centre Place in Melbourne

What's your order?
I normally order a cafe Saigon, which is a double shot espresso topped up half with condensed milk and hot water, and I eat a salmon bagel. It's just your regular smoked salmon, cream cheese, red onion, and caper number, but it's consistently good and reliable. Nothing fancy or over the top, just honest.

Describe your dream brunch scene–with whom, what topics are being discussed, and in what setting?
My dream brunch scene actually happened and came from a place called La Paloma on Albert Street in East Brunswick. I was with a chef friend of mine, it was a warm day and we sat on the street because they had no seats available, and we drank Chinotto because we didn't feel like coffee. We listened to the album Life of Contradictionby Joe Higgs being played of vinyl. We ate the La Paloma roll, which is a pretty simple crusty roll with salami, cheese, tomato, smashed avo, and basil. Pretty damn delicious. At that point in time I think we were discussing some of the current food trends—one of which being the over use of brioche buns. Just standard chef stuff.

Scott Eddington is the chef at Belle's Hot Chicken. He's the guy making the collard greens with smoked pancetta to have with that tasty fried chicken, and the peanut butter cheesecake to have afterwards.

VICE: Where do you head to for brunch these days?
Scott Eddington: At the moment I'm going to Marion on Gertrude Street, or when I'm in Sydney I go to auto.lab.

What do you order at Marion?
The black pudding and smoked bacon is what I go there for.

What does your dream brunch look like?
Dream brunch is pretty easy–somewhere quiet with some good friends and some easy drinks.

This article is presented by Weis