Saint Hugo’s — Restaurant in Hobart

Dear Chef and Owner,

I don’t usually write reviews, but this time I really hope you will read my feedback and give it some thought. I’ve always liked your restaurant and truly hope it can continue to grow and succeed in the long term.

First, I must say that when you first opened, I was very impressed with the ambiance, décor, service, and the quality of the food. I particularly remember the fried chicken from your Small Plates menu, which was simply outstanding. It showed that a lot of care went into curating the menu with high standards in mind. At the time, I felt really grateful to have found a restaurant that truly cared about quality, especially on such a busy street.

However, my recent dining experiences have been a bit disappointing. On one occasion, I ordered the Indonesian-style breakfast, and the fried rice just wasn’t up to par. The type of rice you use and the way it’s cooked are critical. The rice-to-water ratio and the cooking method are very important, but it seems there is room for improvement here. The fried rice itself was also lacking the right texture and seasoning, with the sauce being a bit too wet, which affected the overall flavor. I suggest taking a closer look at traditional fried rice techniques, as it could make a big difference.

This time, I tried the lamb pasta, and the seasoning was too heavy, especially the salt, which was overpowering. The lamb also felt overly broken down and lost its texture. As the main ingredient, the lamb should be better prepared and seasoned with more precision. I believe a few adjustments in this area would greatly improve the dish’s taste and quality.

Additionally, I tried the corn fritters, but the texture was off. The batter was too loose, and when I took a bite, the whole fritter just crumbled into powder. I’d recommend looking into some methods for making a more cohesive batter, which could improve the texture and make the dish more enjoyable.

The coffee remains excellent, and the service was pleasant as always. The drinks menu looks quite extensive, but I’m not sure how many people drink during the day. While drinks are easier to profit from, food quality is key to long-term success, especially for a restaurant. I really hope that in addition to maintaining great coffee and drinks, you can focus on improving the food quality, which will help make your restaurant stand out even more.

Wishing you all the best, and I look forward to seeing your restaurant continue to grow...

Saint Hugo’s Café is basically a brunch paradise disguised as a cozy Montrose café. I went in expecting a nice, casual breakfast and came out feeling like I’d just attended a culinary talent show.

I ordered the Eggs Benedict, and let me tell you — the poached eggs were so perfectly runny they could double as an abstract art installation. The hollandaise sauce? Smooth, buttery, and suspiciously good at solving all of life’s minor problems. My friends went all out too. One got the Spanish breakfast, which looked like a fiesta had exploded on their plate in the best possible way. Another went for the rice-and-egg dish — seriously, that thing deserved its own Instagram account. And the raspberry muffins? So ridiculously good, I briefly considered hiding one in my bag for later… but who am I kidding, I ate it immediately.

The staff at Saint Hugo’s are amazing — friendly, helpful, and somehow able to manage the chaos of a busy café without breaking a sweat. The vibe is warm and welcoming, with both indoor and outdoor seating that makes it perfect for a long catch-up with friends or a solo coffee mission. The whole place has that effortless charm that makes you feel like you’ve stumbled upon a local secret, even though everyone who visits Hobart should really know about it.

By the end of the meal, I was full, happy, and slightly obsessed with everything on the menu. Saint Hugo’s isn’t just breakfast or brunch — it’s a full-on experience, a celebration of perfectly cooked eggs, muffins that might be magical, and friends who judge you kindly when you steal half their plate.

Verdict: Saint Hugo’s Café = heavenly food, cozy vibes, and an instant craving for a return visit. Bring your appetite, bring your camera, and maybe bring a friend to fight over the last muffin —...

Update: Have since been for breakfast and brunch, the food is reasonably good, though I'd say it's a little more expensive than the equivalent at other places around Hobart. The coffee hasn't improved, probably ok for a latte etc, but not if you like an espresso.

Called in for a takeaway coffee on my way past, pleased to have a new trendy Cafe in the Northern suburbs. Ordered a short macchiato, observed the barista pulling a very nice looking shot and perfectly texturing a jug of milk. My disappointment set in when that perfectly textured milk was disregarded by grabbing a spoon and scooping 5 spoons of just foam on top of the shot of coffee, no silky liquid to speak of! Sadly this meant that the shot of coffee was sipped out from under the layer of fluff, which on the plus side did mean that I could taste the coffee as a near pure espresso. Unfortunately, the espresso tasted like the Hobart coffee scene in 2009, bitter...