I like solo trips.
Anthesis- the period when a flower becomes sexually functional. Oh it’s functional, alright.
Just two doors down from Toby’s Estate, one of my other favourite coffee joints. I was tempted by their new menu additions and charming interior, but this other wooden dream did the trick (almost) as well. I needed a coffee and I needed some damn french toast to satiate this pining ache, this whining brunch stomach. An iced coffee for me. I’m not ordering a cap on this sun-drenched morning, no. Without the syrup, the complex notes of the Bean shine through immaculately. Fresh, and the size was quaint.
I have this obsession with eggy bread. French toast. Pain perdu. Whatever you deign appropriate for the breakfast queen. No but really, absolutely nothing compares to the words ‘french toast’ on a menu. Yes, not even eggs. This right here is their magnificent french toast stack layered with beautifully caramelised bananas, whipped cream, mascarpone cheese and butterscotch sauce. It took me a while to move my eyes past the provocative oozing and dripping of the cream down the dense and crisp, eggy edges. The square stack was an edible jenga tower, and I could make the first move. My knife creeped in, and all hell broke loose. I drizzled the sauce over everything- a thick brown coating of lust. A little embarrassing when you’re dining alone, as the sweet cream splays everywhere with bits of bread and mushy bananas. I probably looked ridiculous and greedy and terrible. The cheese was a nice touch, offering a fine savoury edge to the otherwise overly sweet mish mash of stodge and sugar. The bread could have been a tad less dense, such as the french toast I had at Skyve Elementary, another place I should get around to doing a review on soon. The eggy flavour here was half pronounced, and the cream was a little excessive between bites. Nevertheless. It’s french toast.
I couldn’t leave without stealing one of their passionfruit yuzu meringue tarts (!!) This was a slow and sinful home degustation. Gorgeous meringue flecks atop a rich and tart curd. The crust held all its own, lightly sweetened and firm, even after being out of the fridge for a while. The curd was on the more wobbly, fragile side, and the meringue full and sweet. I’m going to try their sea salt chocolate version next time.
86 Robertson Quay