Coffee aficionados know Mecca does an excellent
brew. Whether you like it espresso, filter, cold drip or siphon, they have you
covered. It explains why they quickly went from one shop front on King st to a
further two in Ultimo and Circular Quay. Living in The Mont (Pyrmont) gives me convenient
access to Mecca's Ultimo incarnation, which is probably the most spacious of
the lot. Polished concrete floors, sturdy wooden logs and school-yard metal
chairs create a minimal fuss decor. The morning-rush regulars rarely pause long
enough to examine the Brasserie Bread pastries tantalisingly stacked near the
till. But if you stay a while folks you'll find the breakfast here is worth a
look-in.
Now this is not the place to go if you want a
huge fry-up that leaves you questioning the availability of space for oxygen in
your over-crammed body. Instead they have a nice selection of nicely sized
breakfasts ranging from the typical continental offerings of pastries and toast
with a selection of preserves to poached eggs on toast (no scrambled or
fried varieties offered here) with accompaniments such as tomato and
basil, pickled eggplant and salami, all with a lovely tomato relish. The lunch
menu is Panini dominated with crowd pleasers like bresaola, parmesan and
rocket, and leg ham, Dijon and cheese. There is also a roast
pork sandwich that teases me. But breakfast. Eggs; definitely.
I get the pickled eggplant option. It is an
interesting one. The eggplant is nicely pickled, having a sweet, tart flavour
that cuts through the rich salami and eggs. The eggplant has retained its
firmness giving the dish a good dollop of texture. The HUB gets the granola
with yogurt and stewed rhubarb (trying to be healthy or something, seriously
have you read the sugar content of that stuff?). No complaints arise. Crunchy,
not overly sweet, nice. The coffee is wonderful (as always). It’s a great place
to treat yourself to breakfast before a long day at work.
646 Harris St Ultimo
Mon-Fri: 7:00
am – 4:00 pm
Sat: 8:00 am – 3:00 pm
http://meccaespresso.com/
No comments:
Post a Comment