TOAST IT! Moorabbin

Tuck Street's morning crowd gathers for thick-cut, heavily buttered toasties finished with a scatter of crunchy salt flakes. Longtime patrons lean toward The Tradie or a pickle-spiked Classic, while vegetarians gravitate to the feta and cheese-loaded builds or smashed avocado on crisp bread. Gluten-free orders get their own dedicated press, and when the kitchen cuts into the heel of a loaf, you often get a bonus mini sandwich on the side. The counter moves briskly through dialed-in espresso, turning out hot flat whites alongside thick slices of warm banana bread.