After potato hash, smoked salmon toastie was my another commendation at Proud Mary (although you cannot find it now) (sad face).   Similarly, it’s great to see a mixture between different style in this dish. Salmon roe, my favourite, was the topping on the slide of sandwiches, which was rare at Australian modern cafés. Usually, salmon roe can only be seen on traditional Japanese food as a kind of luxurious topping. Furthermore, salmon roe should be uncommon in Melbourne because I nearly hadn’t seen any at traditional markets. I love the unique and fresh popping inside my mouth when shewing the salmon roe. Toastie was tasty with substantial filling. The only question for all of us was the dry salad separated from a big drop of mayo. When the waiter was serving the meal, I thought it was an egg, haha. The mayo was just too circle! Back to this dish, I was so confused about why the restaurant didn’t just glaze mayo directly on the salad. Yes, it looked fancy and artistic for me personally when there was white colour decorated on the wooden board. However, without any container, it was difficult to move the mayo from the board to the salad. Also, as the photo below, it would be uneasy to dip salad in the mayo. However, we still loved this dish and just believed in some improvement to make it better.