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Review of Bossy Boots by Gastrology

 
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Drawing on the talent of two top Melbourne chefs Bossy Boots delivers generous hospitality and home cooked gourmet food in a contemporary café setting.
 
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Under the guidance of chefs Ben Forehan and Rachael Browne, Bossy Boots are in capable hands. The pair have worked at notable Melbourne kitchens such as Stokehouse, Circa and Dench Bakers and are classically trained having both studied Vienoisserie at E’cole Le Notre, in Paris.
 
Bossy Boots has a large local following and is known for its relaxed ambience with chic courtyard and large windows  - the result is an inviting bright space. 
 
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The menu is about fresh, honest food, with a mix of brunch and lunch staples and a nod to Italian fare.
 
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Coffee is from Supreme and served expertly from a La Marzocco espresso machine.
 
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Chicken Stuffed Peppers
 
The stuffed peppers were a brilliant start to our lunch at Bossy Boots. The peppers were bursting with flavour. The dish was uncomplicated but well executed.
 
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Corn fritters with crispy bacon, avocado salsa, sour cream and chives.
 
The corn fritters had a crunchy golden brown exterior and were succulently sweet making for a great start to the day.
 
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Carrot and macadamia cake
 
The carrot cake was a sweet end to our visit. The cake was moreish, moist, perfectly balanced and beautifully textured as a result of the luscious macadamia nuts that had been scattered generously throughout the cake and the citrus element in the icing added interest.
 
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Bossy Boots café also offers some delicious take home food options. We took home a delicious chicken pie which we absolutely loved. The pastry was crisp and flaky – a testament to being worked carefully by masters of pastries Ben and Rachael. Rich and hearty with generous morsels of beautifully slow cooked chicken, it was an excellent pie.
 
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Bossy Boots is an iconic café with its own relaxed style, creating a hub that is unique to Brighton and presents a wonderful counterpoint to the inner city, lane way cafes springing up around Melbourne.