The latest fusion food to hit Melbourne is a mix between a lemon meringue pie and a croissant

Joel Alderson (ex-Attica), who is the Executive Chef over at One Eleven in The Hotel Windsor, has been thinking a bit outside of the box when it comes to the limited edition freak-foods that have been steadily taking over Australia this year. This isn’t a doughnut milkshake, a cronut, a poutine burger, or a churro bowl; it’s a croissant meets a lemon meringue pie.

Alderson sought to offer something a bit light for spring, putting this on the restaurant’s breakfast menu to be offered all throughout November only. As such, the new creation sits comfortably between goat cheese omlettes on sourdough and maple glazed bacon with fried duck egg on Pyengana cheddar toast, simply known as “the croissant that wanted to be a lemon pie”. The menu also features a range of specialty teas, freshly squeezed juices, smoothies, and champagne by the glass.

From 1st November those who want to try this curious creation can do so for $16, bringing them a warm jumbo croissant that features preserved lemon curd, fennel meringue, and vanilla sable. It sounds…nice? maybe? probably? The Hotel Windsor is a reliable venue for breakfast, lunch, or dinner, so more likely than not this freakish franken-food should hit the spot – it’ll certainly be hitting your Instagram feed.

One Eleven

Address: 111 Spring St, Melbourne VIC 3000
Contact: (03) 9633 6004
Website: www.thehotelwindsor.com.au
Hours:
Breakfast will be available at One Eleven from Monday to Friday 6:30am to 10am, with those hours pushed to 7am to 10:30am for weekends and public holidays.

Image supplied.