'Wagyu Cubes' ($36) are chunky pieces of MB6+ Wagyu beef pieces seared and caramelised served with a garlic and onion sauce with a few bits and pieces of rough cut veges such as potatoes, carrots, broccoli and pumpkin all on a hot stone plate. Although it may look messy, you should not doubt this dish as the Wagyu Beef melts in your mouth at the first instance you put it on your tongue, let the tenderness and let it sizzle away. The garlic and onion sauce is not too strong and I prefer it that way so that the true flavour of the Wagyu can be tasted more by itself. The veges were just simply complimenting the dish and also adding a bit of colour. What surprised me more was that the chunk pieces were actually chunky and the portion is definitely enough for one so don't be afraid of ordering this and thinking uggh, maybe this might only serve a few pieces of meat.. well, it doesn't.

'Una Don' ($22) is always a favourite of mine to have and I have tried the best to the worst in various different Japanese restaurants. At first, I wasn't sure how big the portion of the whole dish would be but most importantly, I wanted to really know how big their portion of the Unagi would be when served.

The Unagi itself was cooked perfectly and had its own huge punch of flavour which was great as it allowed the leftover sauce to drip all over the rice underneath it. What I loved about this dish was that the portion of the eel itself was not stingy, it was chewy and was thickly sliced allowing you to enjoy the whole dish fully. Sometimes, when ordering Una Don, you tend to get more rice and only a little bit of eel which kind of is a let down as you end up enjoying and eating the rice more and looking for more eel bits to eat.

'Katsudon' ($24) is another classic dish to have as not only does it make you feel warm, but the thought of having crumbed meat topped with an eggy onion sauce on top just gives you the giggles. A bowl of fluffy white rice topped with Panko-crumbed Kurobuta Pork Cutlet and loaded with a sumptuous onion and egg infused broth. As you can see from the pictures, the Pork Cutlet has filled the bowl entirely which is great to see as well as having the onion and egg infused broth poured over it, allowing the steam to rise when it reaches your table. The onion and egg broth is poured only to half of the pork cutlet which I do appreciates as sometimes over pouring can ruin the texture and also the taste of the meat especially when it has been previously crumbed, making it sometimes abit too soggy.

'Miso Rosu' ($32) is pork loin deep fried with a crispy panko breadcrumb drizzled with Aka Miso Sauce served with chunky potatoes as well as shredded cabbage to balance the whole dish. This dish also came with a bowl of rice, a small bowl of sesame seeds as well as miso soup. For this dish, you do not need to reach for the Tonkatsu Sauce on the table as you already have the Aka Miso sauce on top of the meat. The right amount of sauce has been drizzled on top and it did not cover the whole pork loin which allows only a side of the pork loin to be drenched in the sauce as well as get slightly soggy leaving the rest still crispy and hot.

'Kinoko Udon Noodle Soup' ($18) has a choice of two different types of noodles, Udon or Soba in which we chose Udon. This simple dish is served with your choice of noodles and a wide variety mixture of mushrooms ladled over with a broth. A very simplistic dish but will warm you up during winter and those chilly nights. Although there is no meat present in the dish, it allows you to enjoy the wide variety of mushrooms that it can offer and allow you to be able to taste the different flavours with the different textures of each different mushrooms. The broth was seasoned just right, not too salty nor too sweet and was a perfect broth to accompany the Udon noodles and mushrooms.

With Eggs Benny, sometimes you would get one slice of toast while at some places, you would get two. But having 2 poached eggs and a big bed of wilted spinach sometimes makes you wonder what if I finish the first toast? What would I eat the other egg and the leftover spinach with? Well, I guess by having only one toast, you really need to divide the smoked salmon, the two poached eggs and the spinach between it. The poached eggs and smoked salmon along with the wilted spinach was delicious, the poached eggs were done well though abit more extra hollandaise sauce would have been great. The hollandaise sauce was not too acidic nor was it too strong but did have a very strong lemon flavour.

'Carbonara' ($19) is an interesting dish to have for breakfast but since Morning After opened, the one dish that made me want to dine here was to try their Carbonara breakfast dish. Don't imagine your creamy egg and bacon carbonara you usually have, imagine this as your leaner and healthier version of it. Plus, the downside for some would be that there is no sauce in this dish.. Yes, no creamy sauce at all.

Consisting of Pappardelle pasta, 63 degrees hens eggs, field mushrooms, smoked pancetta and pecorino romano. What made the dish great was that the field mushrooms, smoked pancetta and pecorino cheese worked well with each other of course. It would have been great if the serving of the pappardelle pasta was more than what it was although it was quite thick in width, it seemed that it only needed a few fork twirls to finish it all. The 63 degree hens egg was quite interesting but for those who don't know, hens eggs are usually quite smaller than the usual.

Overall a pleasant experience at Morning After. If you are curious, then definitely do come and have a try and yes, the Carbonara is a must try although it may not be everyone's favourite.

An alfresco dining covered by a white gazebo with wicker furniture table seating.

'Under and Over Shiraz, Heathcote Vic' ($8/glass) + 'Asahi'

*mynameisFood. was invited and dined as a guest of Cruisers Cafe Bar and Grill, as always, opinions are my own.