5/5 Jackie M. 3 years ago on Google
There’s
an
art
to
making
a
good
breakfast
roll,
and
across
two
different
exemplars
on
two
consecutive
breakfasts,
Lords
of
Pour
showed
they
have
considerable
expertise.
They’re
also
dab
hands
at
coffee,
with
Single
Origin
beans
reaching
their
full
potential
in
a
strong
latte
($4.50)
and
flat
white
($4.50),
where
balanced
bitterness
and
good
crema
are
key.
The
crabby
BAE
($14)
encases
a
fold
of
smashed
crab
omelette
with
crisp
rocket,
a
generous
smear
of
bacon
jam,
and
a
drizzle
of
aioli,
in
a
petite
potato
bun.
It
fits
in
your
hand,
and
is
a
party
in
your
mouth,
with
the
firmness
of
the
bun
providing
good
structural
integrity
until
the
very
last
bite.
The
Lord
BAE
($12)
is
stacked
just
as
cleverly,
with
a
fried
egg,
bacon,
rocket
and
relish
served
on
the
same
potato
bun,
livened
up
with
sriracha
aioli
and
jalapeño
pickles.
It
was
a
pleasure
to
eat.
If
your
morning
appetite
is
bigger
than
a
brekky
roll,
the
chorizo
“scram”
($18)
presents
a
fluffy
mound
of
cheesy
scrambled
eggs
and
a
split
chorizo
on
crusty
sourdough.
It’s
garnished
with
chilli
pearls
(a
good
use
of
spherification)
and
fried
onions.
I
meddled
a
bit
with
this
one
by
asking
them
to
hold
the
pesto
that
was
also
supposed
to
be
include—just
not
a
breakfast
pesto
fan.
Even
the
standard
bacon
and
eggs
($16)
here
is
artfully
plated
and
continues
to
demonstrate
an
eye
for
good
produce.
It’s
attention
to
the
little
things—like
salt’n’pepoer
duets
of
Olsson's
Sea
Salt
(who
actively
employ
people
who
have
spent
time
in
gaol)
and
quality
butter
on
seeded
sourdough
toast—that
help
Lords
of
Pour
stand
out
from
the
crowd
of
Ettalong
Beach
cafes.
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