Doyle and Sons is the first time venture for former chef Steven Doyle and is on the site of the previously rather down-at-heel Jace’s 101 Cafe.
The two-room space has been spruced up with an aqua colour scheme and a grey buttoned banquette, though the white walls are looking a bit bare at the moment. The fireplace is a welcome beacon on cold days.
The menu name-checks lots of on-trend ingredients – chia pudding, sriracha aioli, truffled mushrooms and the ubiquitous smashed avocado.
I try the warm roasted sweet pumpkin salad with baby beets, greens, toasted seeds and large hunks of marinated goats cheese ($18). It is fresh and filling and sufficiently nutritious for me to dive into a second course, a fabulous ricotta and blueberry hotcake ($17). Be warned that it does take a while to cook as it’s made fresh in the pan every time, but it’s worth the wait.
On the plate is a single thick, fluffy hotcake studded with chunks of cheese and berries, topped with a mound of zesty citrus, more berries and a scoop of mascarpone flecked with vanilla beans. I particularly like the honey orange cardamom syrup (though the spice notes could be amped up) and given the overall sweetness the too-hard shards of pistachio praline are unnecessary.
The coffee is made with South Melbourne’s Cottle Coffee and Fitzroy’s St David Dairy milk and if you need a caffeine hit early they’re open at 6am! The breads and pastries come from Noisette in Port Melbourne though the eye-catching stacked muffins are made in house.
Doyle and Sons gives Spotswood locals another great breakfast and lunch option – and that hotcake is worth waking up for in the morning!
Doyle and Sons, 101 Hudsons Rd Spotswood, 93995999
Tuesday – Friday 6am – 3:30pm
Saturday – Sunday 6am – 3pm