Two Boys Brew in Dublin: A Taste of Melbourne Brunch in Ireland

375 North Circular Road, Phibsborough, Dublin 7 ★ 9/10

The late Bill Granger changed the brunch scene in Australia and even beyond. He is credited with popularizing dishes like avocado toast alongside his signature sweetcorn and courgette fritters, as well as ricotta hot cakes with honeycomb butter. Granger’s cafés elevated brunch into a cultural institution, making the dining experience feel as significant as a Sunday ritual.

His cafés are characterized by airy spaces adorned with potted plants, curated collections of magazines, and occasional pieces of artwork. The menus boast a variety of vibrant, modern dishes where quality coffee is a staple, and the service is laid-back and welcoming. Granger essentially defined a brunch lifestyle.

Dublin has often mirrored the dining trends of other major cities—third-wave coffee shops, natural wine bars, taco joints, and smash burger places have all found their way here, and the brunch wave is no exception.

Just as Granger redefined brunch in Australia in the mid-’90s, Taurean Coughlan and Kevin Roche returned from Melbourne to establish Two Boys Brew on Dublin’s North Circular Road in 2016. Over the past seven years, many cafés in the city have tried to replicate their success through identical menus and interiors, but Two Boys Brew has remained a benchmark in Dublin’s brunch scene.

Drawing inspiration from their experiences in both London and Melbourne, Coughlan and Roche were influenced by their time managing renowned cafés under Domini Kemp (Joe’s) and Garrett Fitzgerald (Brother Hubbard). They transformed a former chicken shop in Phibsborough into a vibrant café reminiscent of Melbourne, prioritizing brunch while collaborating with top coffee roasters.

On a recent late Friday morning visit, it was evident that much of the menu has remained consistent since their establishment. This continuity speaks to their vision and the enduring appeal of their offerings.

Some dishes have been fine-tuned over time, such as the roasted mushrooms on toast, which have been part of the menu since 2016. The dish features herb-roasted portobello mushrooms on a bed of confit garlic hummus, complemented by balsamic-roasted red onions and a vibrant salsa verde, all served on high-quality sourdough, generously topped with grated parmesan. The deliciousness of this dish makes it easy to overlook the poached egg it conceals.

The avocado toast here is another standout; it’s a smashed version spiced with mint and perfectly seasoned with lime and salt. Underneath, a lemony, garlicky hummus adds depth, while roasted pumpkin seeds provide a satisfying crunch, complemented by a neatly poached egg.

However, the real star is the house hot sauce, which is so good that it is bottled and sold. Halloumi sticks, which are crispy and breaded, often accompany dishes but feel optional, showcasing the kitchen’s commitment to textural contrast in every meal.

Regarding coffee, the flat whites are priced under €4 and are exceptional, perfectly embodying the Antipodean café tradition—ideal in size, texture, and temperature. The house espresso beans are sourced from Belfast’s Root and Branch, with a rotating selection of guest roasters including Established Coffee and Dublin-based Blind Monkey Coffee. A delightful array of iced beverages is also available.

As we transition from savory to sweet, the French toast emerges as one of Dublin’s finest—light and fluffy brioche slices adorned with vanilla mousse and dark caramel sauce, topped with a crumble of caramelized white chocolate. Roasted strawberries add richness but could use a touch more acidity for brightness, perhaps through maceration in a berry vinegar.

The affogato menu intrigues with customizable toppings over rich espresso poured over creamy vanilla ice cream. Choosing cherry compote and dark chocolate crumb provides a delightful treat reminiscent of the classic Cherry Ripe bar, while a combination of caramel and almonds invokes thoughts of a melted Magnum. Why limit yourself? A combination of all toppings can create a lavish dessert that exemplifies the whimsical nature of brunch.

While many Irish embrace their connections to St Kilda in Melbourne, for a delightful slice of that culinary scene, one need only visit North Circular Road, where Two Boys Brew offers perhaps the finest brunch in Dublin.

Menu Highlights

Avocado toast €15.50
Mushrooms on toast €15
French toast €15.50
Affogato €6
Cortado €3.90
Flat white €4.40

Total: €60.30

Other Brunch Recommendations

For additional excellent brunch options across Ireland, consider these previously reviewed cafés:

Good Day Deli, Cork: New Zealand-inspired with a focus on local suppliers and sustainability, nestled in beautiful surroundings at Nano Nagle Place.

Neighbourhood, Belfast: Now located on Donegall Street, this newly expanded café has quickly become a local favorite.

Dela, Galway: Celebrating twelve successful years in a prime location on Galway’s West End, with queues that testify to its popularity.