Last weekend we had the pleasure of visiting Gorski And Jones on Smith Street, Collingwood for a lazy Saturday breakfast, the perfect activity before heading to the farmers markets at Collingwood Children’s farm. The interior is beautifully decked out with vintage light fittings, dark furniture, mirrors and plants housed in old colanders and farm equipment that give the restaurant a warm industrial feel. You can tell they have put a great deal of effort into the detail of their interior by the potato baskets that spill out into the corridor separating the two eating spaces and the solid wood bread table that shows off the wonderful loaves of Baker D. Chirico bread. Good bread goes a long way with me and there is certainly no excuse for anything less today with so many amazing bakers popping up all over the place.

While Gorski And Jones are open for dinner most nights of the week, they have recently started serving breakfast on Friday, Saturday and Sunday. Their breakfast menu has a range of traditional egg dishes as well as some interesting variations such as the Italian workers breakfast and dishes cooked in their wood oven such as spinach, ricotta and pine nut filo pie or baked eggs with tomato sugo and chorizo.

We chose to have:

Wild mushrooms with parmesan, herb butter and sourdough $12.90

Ricotta hotcakes with lemon curd, blueberries and mint $14.90

and a couple of sides…

Crushed avocado with lemon and coriander $4

Wilted spinach with garlic and lemon $4

Starting with one of their freshly squeezed juices: Celery, carrot, beetroot and ginger – earthy and delicious.

They also have pretty good coffee using Veneziano beans. Not too strong but still with depth and a slight hint of chocolatey bitterness.

The Wild Mushrooms really were the standout dish. A generous serve of large field mushrooms that tasted like they were roasted with plenty of butter, seasoning and herbs and served on crunchy grilled sourdough bread with fine shavings of parmesan. For such a simple dish there is nowhere to hide so it is important to use only the best quality ingredients and show the produce respect. They did this well.

The Ricotta Hotcakes were light and fluffy and the lightly stewed blueberries and lemon curd went exceptionally well together, with a hint of fresh mint to lift it all. Whilst being a beautiful dish, the lemon curd was quite tart so an additional dollop of cream or mascarpone would have balanced out the flavours and made it faultless, but they really were some of the best pancakes we have had.

The avocado side was almost a dressed-up-guacamole with red onion, coriander and lemon and was a refreshing change from the plain avocado found on most menus. The spinach was well seasoned with plenty of flavour from the olive oil, garlic and lemon and both sides went well with the mushrooms.

The staff were friendly, welcoming and attentive and we will definitely be heading back again soon to sample their lunch and dinner menu.

Exclusively for The Culinary Library readers, Gorski And Jones have very kindly agreed to share their Ricotta Hotcakes recipe. We hope you enjoy them as much as we did:

Gorski And Jones Ricotta Hotcakes Recipe
750g self raising flour
pinch salt
150g castor sugar
3 eggs
900ml milk
75g butter
225g ricotta

Mix all dry ingredients together. Melt butter until it is the color of nut brown, let cool. Whisk the eggs and milk together and then add the melted butter. Make a well in the dry ingredients and stir the egg, milk and butter mix in until combined. Stir ricotta through.

Melt a dollop of butter in medium-hot pan and place a large dessert spoon (or 2 dessert spoonfuls) of mix into the pan, rotate a little. Do not flip until air holes appear in the mix, then flip. The other side will not take long to cook.

Remember these are thickish pancakes, somewhat similar to a large hotcake.

Serve with anything that takes your fancy, lemon curd, blueberries and freshly picked mint are beautiful combination.

Gorski and Jones
304 Smith Street, Collingwood

Gorski & Jones on Urbanspoon


The Culinary Library dined as a guest of Gorski and Jones.

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