Tomorrow's Brunch – Major Tom
Photography Ashley Ropati.

For an out-of-this-world cafe experience, make time to head to Albany’s biggest foodie drawcard – Major Tom.
As the plate of Dulce De Leche French Toast wends its way to our table, diners eyes are glued to it – a thick slab of eggy brioche comes adorned with a perfectly set, soft caramel panna cotta, dollop of mascarpone and a bruleed slice of peach.
A combination of fresh, freeze-dried and pureed seasonal fruit, tiny meringue kisses and purple flowers complete this pretty picture – it deserves the attention it receives. Thankfully, it’s not all about looks because the taste buds get the same wow-factor treatment.
This showstopper of a dish isn’t a one-off. Everything set before is gasp-worthy. For us, the balance of flavours and texture on the Shaka Brah Salad needs a standing ovation – salty grilled halloumi, sweet baby beets, and soft pumpkin, crispy pancetta, toasty walnuts and a tangy schmear of beet-flavoured yoghurt are complemented by perfectly dressed quinoa and kale. Ditto for the Soft Shell Crab Benedict with red curry hollandaise, squid ink brioche and broccolini – much kudos for taking brunch flavours into another stratosphere.
Major Tom is the latest offering from hospitality duo Fran Mazza and Aaron Carson, who brought us Epsom's Hello Friends + Allies, Parnell’s Winona Forever. It’s destined to be another instant hit. Borrowing some of the same vibes of its sister cafe, this offering is a glass-walled space with polished concrete floors and a surrealist wall mural.
Yes, the duo are David Bowie fans, making Major Tom’s position on the corner of Apollo and Orbit Drive a serendipitous location. Albany folk are very lucky to have this in their local repertoire but we’re willing to make the drive from further afield too. It really has made the grade.
Major Tom Cafe,
87 Apollo Drive,
Albany,
Auckland.
09 216 5514
Opening hours: 7am – 4pm
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.





