Taylor’s on Kingsbridge

4 September, 2011




5 Kingsbridge Blvd, Butler (Cnr of Marmion Ave & Kingsbridge)
Breakfast served daily 8.30am – 11am

Clive and I often go for a walk on Sunday mornings to get the paper from the bakery in Butler (a.k.a Little Britain) and we noticed that the Taylor’s was open for Sunday brekky and there was a regular group of lycra wearing middle aged men there every weekend. What does that have to do with anything you ask? Well I am starting to think that places that have these strange creatures as regulars are usually pretty good. So lets find out if my theory is correct!

Today being Fathers Day, Clive and I walked down there with the expectation that we might not get a table. We arrived just after opening time and we were greeted with a smile and some menus and we were told we could sit down. There were a few tables without reserved signs so we picked one and sat down. We were brought water and the waitress said she would be back to take our orders shortly.  I think they were still finishing off setting up after opening as it would have been nice to have our coffee order taken then. That is just my own preference!

The menu had all the dishes you would expect to see on a traditional breakfast menu with prices ranging from $3.50 for toast up to $19 for the Big Breakfast – 2 eggs, bacon, sausage, tomato, beans, mushrooms, hash brown and toast. There is also a very cheap kids menu with bacon or sausage with egg and toast ($6.50) or a pancake with maple syrup and icecream for $3.50.

Clive chose to order the Turkish Breakfast – turkish bread topped with egg, bacon, avocado, tomato, melted cheese and chilli tomato jam ($16). I decided on the Eggs Benedict ($14.50). I also ordered a cappuccino and Clive got a flat white. I had to resist ordering a milkshake as I knew we still had to walk home!

When our coffees came out I was immediately transported back to my childhood of when mum would order a cappuccino from the shopping centre cafe and it would be piled high with stiff choc covered foam. Not to sound like a coffee snob but a cappuccino shouldn’t look like a soufflé (as Kristine from KristineSays describes it). Matt From Abstract Gourmet says that, “milk foam should be dense and velvety with a 1-2cm layer at the top of the cup.” However, I did enjoy spooning the foam off the top and but the coffee underneath was a tad too hot and slightly watery, yet surprisingly still had good strong flavour without being bitter. 

Our breakfast came out and with some trepidation I tried the hollandaise sauce. I think it can be a risk to order Eggs Benedict as hollandaise sauce is something that so many places get wrong and it ruins the whole dish. The sauce was nice and creamy, seasoned well and had a nice buttery taste. I thought it could have done with a touch more tanginess, but other than that it was lovely. My poached eggs were cooked perfectly and I liked how the ham was thinly shaved and wasn’t thick meaty slices.

Clive really enjoyed his Turkish Breakfast. The eggs were a touch over done but still runny right in the middle of the yolk. He said the chilli and tomato jam was delicious. It was sweet with a touch of chilli heat. Overall he said the dish was really good – especially with the chilli and tomato jam.

The service at Taylor’s was very relaxed and friendly. From the moment we walked in until when we left (and it had started to get quite busy), the level of service didn’t drop. At one point one of the wait staff came and told us there was another Sunday Times available if we wanted it as Clive and I were sharing ours (well reading our own favourite sections). I thought this was really nice!

Clive and I both really enjoyed breakfast at Taylor’s and were actually surprised with how good it was in terms of service and the food. I think with a few tiny little tidy ups with some things mentioned above, this place could be excellent. The area definitely needs it! I hope they keep up the good work!

Taylor's On Kingsbridge on Urbanspoon

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  • Reply dave 4 September, 2011 at 5:58 am

    >i agree with matt, when I venture across these places with dry foam, I call the resultant beverage a grannycino. Majority customers drinking them are of a certain age. It is terribly indulgent to spoon the choc coated dry foam off the top and transports many back to those sinful days of the capo from the 80s. Training standards now sit with the dense wet foam on top. I usually avoid places where I see capo in a mug with dry foam on top as the milk is generally superheated and scorched and the coffee is under-extracted dishwater, however this seems to show an exception to the rule. Might need to suss it out next time I'm in little britain

  • Reply Liz @ Breakfast In Perth 4 September, 2011 at 7:12 am

    >Hi Dave. Thanks for the supporting comments on the cappuccino!

    I was surprised that coffee tasted alright as well. It was a little over heated as I mentioned but still tasted ok.

    I think it is a worthwhile investment for places like this (small and family owned) to send one person on a barista course who can come back and show the others. Epic Espresso does them for under $200 and it only takes a few hours!

  • Reply dave 4 September, 2011 at 8:24 am

    >any coffee company that supports their customers properly will identify issues and rectify them as needed, if this means a full training course, then it should be done at no charge to the cafe.

  • Reply Liz @ Breakfast In Perth 4 September, 2011 at 8:31 am

    >That's a very good point.

  • Reply Jack 14 November, 2011 at 11:19 am

    >Wounderfull looking breakfast center
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