Daniel Chirico, King of Bomboloni

Despite having the most annoying name in town, Baker D. Chirico is the king of bomboloni. I've heard some people call it "Baker" (which could mean any old baker). I've heard people call it "deChirico" (which sounds a bit like "DeShawn"). There is simply no snappy way to say Baker D. Chirico. I wish they would rename the place "Chirico" to make it easy for people to spread the word. Because the bomboloni here are the biz. Especially if you score early and they're still warm.

Julio Gives Good Doughnut

No fancy Italian names at Julio, 171 Miller Street, Fitzroy North, Tel +61 3 9489 7814. Just good old-school doughnuts, stuffed with house-made custard or strawberry jam. Forget the eggs. Just order yourself one of each doughnut, a cup of Coffee Supreme organic fair trade coffee, and enjoy one of life's great food combinations. They go together like Simon and Garfunkel. Never mind that Julio is named after Paul Simon's first solo release after breaking up with Art (Me and Julio Down by the Schoolyard).

Circa, St Kilda

Foodies love to bang on about Andrew McConnell, the part chef, part wizard who currently weaves his culinary magic at Circa, the Prince, 2 Acland Street, St Kilda, Tel +61 3 9536 1122. Such are his powers that I am thinking of starting a rumour that he is also, secretly, the Grand Master of the Priory of Sion, or at least one of the Senechaux. This is, after all, the man whose first restaurant was called Diningroom 211. Yes, that's right, 211... a perfect, inverted Fibonacci sequence. Think about that next time you're dining at the The Prince... and order yourself a Bloody Mary... Spooky.



Of course, after the disappointment of Mrs Jones (the Grand Master's other place of business), I arrived at Circa expecting a less-than-magical performance. The breakfast menu's have more than a passing similarity, with matching crumpet, doughnut and croque monsieur offerings, to name just three. So I was worried that my order of scrambled eggs was going to arrive in the style of an overcooked omelette, as it had during last week's visit to Mrs Jones.

Silly me. This was Circa. Holy ground. No mistakes allowed. The scrambles were flawless, and the breakfast experience up there with the very best.

Circa really gets it right at every level. The service is slick from the moment you arrive. The venue is spacious, stylish and comfortable, from the white leather banquettes to the theatrical mini-spots illuminating each table. And the food and coffee are truly excellent. Some of my extras weren't quite deserving of top marks (specifically the bacon skewers, toast and truss tomatoes, all of which were merely good), but just about everything else was. The smoked salmon croque monsieur, for example, was perfectly done, with a layer of dill-and-caper-infused cream cheese protecting the salmon from the perils of too much heat.

If you're careful, the Circa breakfast might only set you back around $20 a head. But throw in a couple of glasses of Pol Roger and you can double that. It's not cheap, but nor should it be. This is a special place.

19/20 "the grand master"