Paddock + Farm

27 August, 2017
Paddock and Farm - Breakfast Perth

A cafe in a butchers shop? What? Yep, this exists at the less trendy end of Beaufort street and they’re offering something a little different.

There is no smell of meat or sound of bandsaws cutting through bone. It’s a cosy cafe on one side and a butchery on the other. As their website says, owner and butcher Tyron Haddock prides himself on making all charcuterie in house using WA produce that is free range and certified organic.

Paddock and Farm - Sausages - Breakfast Perth

Coffee lovers won’t be disappointed with beans supplied by Vic Park roaster Antz Inya Pantz. Fresh juice made to order is also available. It’s the perfect season to get naturally sweet orange juice

As expected the menu is meat-centric. Maple bacon, smoked brisket, sausages and chorizo feature and of course, it’s all made in house in small batches, free from additives. For those wanting something less “meaty”, there are a few dishes without such as avocado, potato rosti, preserved lemon, whipped yogurt on sourdough ($16.50).

I had a hankering for something sweet. That’s unusual for me, but existing on 3 hours sleep from being up all night with a baby will kick in those sugar cravings! The only sweet offering was French toast with maple bacon and sugared pistachio crumb ($16.50) – I’ll take it! Spiced with vanilla and cinnamon, the toast had a crispy outer with a custardy centre. It doesn’t get much better than that! Oh except to then add the perfect side – crispy maple bacon. The sugared pistachios were a point of difference and gave this dish a certain je ne sais quoi.

Paddock and Farm - French Toast - Breakfast Perth

The Butcher’s Block ($23) is where these guys really hit their straps. A hefty serve of bacon, sausages, hash brown, tomato, mushrooms and eggs on sour dough makes for a pretty standard big breakfast right? Well not quite. Here you can choose your own sausages from the butcher. All sausages are gluten free (coeliac friendly). They also make a paleo range with no grains in the mix. Andy chose a cumberland and a pork and veal with fennel and chilli. We all know how much the Brits complain about our sausages. Well there were no complaints from Andy. These were tasty!

Baulking at the $23 price tag? Well I guarantee it is worth every cent with both the quality of the produce and size of this dish.

Paddock and Farm - The Butchers Block - Breakfast Perth

My sister Sarah ordered the moorish eggs ($16.50), which came with white beans, chorizo, herbed labneh and flat bread (she substituted with gluten free bread). The house made chorizo was brilliant. It was full of flavour and plentiful. The runny egg and labneh was great for mixing through the beans. Overall this was a winner of a dish.

Paddock and Farm - Moorish Eggs - Breakfast Perth

Paddock + Farm is really worth travelling the small extra distance up Beaufort Street for. Get away from the hustle and bustle of the Mt Lawley strip!

Know that while you are enjoying your breakfast, you’re also supporting a local butcher. They need our business before we lose the “local butcher” to the chain supermarkets.

1008 Beaufort St, Bedford
Breakfast served from 9am

You Might Also Like


  • Reply Andrew 10 September, 2017 at 11:58 am

    Do yourself a favour and make plans for breakfast here soon! We find somewhere new for breakfast most Sundays and Paddock + Farm easily stands out as our favourite over the past few months.

    The Butcher’s Block with a choice of sausages from the butcher, smoked tomatoes and a boudin noir (French-style black pudding) was absolutely delicious and prepared with well matched flavours and clear attention to detail. Our meal was rounded out with Antz Inya Pantz coffee and friendly and attentive service.

    A cafe in a butcher shop may seem like a gimmick but it’s not — these guys are service up some really great food.

    Thanks for the recommendation, Liz!

    • Reply Liz 10 September, 2017 at 7:43 pm

      Glad you like it! I plan to head back soon to buy some sausages to take home!

    Leave a Reply