Canberra-based Italian restaurant Chez Frederic has created a new breakfast menu featuring a range of pasta-based dishes.
Launched in October 2017, the morning meals put a twist on breakfast classics. Options include bacon and egg ravioli with hollandaise sauce (a homage to eggs benedict), and pappardelle with crispy bacon, mozzarella and smashed eggs (evoking a bacon and egg roll).
For customers with a sweet tooth, maple and ricotta ravioli with home-made ice cream and berry compote serves as a tantalising alternative to pancakes.
The breakfast/brunch menu is available from 11.30am until 2pm on Saturdays and Sundays, with prices ranging from $5.90AUS to $19AUS.
This new slant on the morning occasion is a further example of how it's evolving in culinary scope to incorporate unexpected, non-traditional dishes, as discussed in-depth in Breakfast/Brunch: The All-Day Opportunity.
For more on how lines between breakfast and evening occasions are being blurred, see Nightlife Eats: Dining After Dark. Meanwhile, Post-Kitchen Lifestyles, part of our Kitchen of the Future Industry Trend, explores the evolution of mobile and 'snackified' breakfasts.