The Albany Hwy strip in Vic Park is full of the old stalwart restaurants that manage to keep kicking on as well an ever increasing amount of new, trendy cafes doing everything right to attract Perth restaurant goers. The Precinct is one of those places doing everything right. At the website launch Juanita Sangria told me that I HAD to try The Precinct with her, so on Saturday morning we checked it out with Ella Vator and Shirley Adams, who had only returned from South America the night before.
As soon as we were seated our coffee orders were taken. Shirley came in later and as soon as she sat down someone was there to get her coffee order as well. Impressive! The coffee used is Toby’s Estate and it was light and smooth in flavour. This coffee was made by a barista who knows their stuff – it was good. It was VERY good. So good we all had 2 or 3 cups each.
I noticed that there was a selection of sparkling wine and cider on offer at breakfast. Cider? I was keen to try it but no one else was up for a boozy brekky. Next time!
The menu is quite succinct and the choices are a little left of centre yet it all sounded amazing. The prices range from $4.50 for a muffin up to $20 for a breakfast cassoulet, beans, slow cooked eggs and pork. I had seen earlier on Facebook that Coolio Ma Cha Cha had tried the banana, bacon and peanut butter toastie ($10) and I knew I had to have that. Ella Vator chose the green eggs and ham with confit tomatoes ($18) and Juanita Sangria and Shirley Adams asked for slow cooked eggs with a side of bacon ($4) and baguette ($5).
There is only one “slow cooked egg” meal the menu which comes with polenta and confit potatoes ($16) and what came out for Juanita and Shirely was only slow cooked eggs with a baguette and bacon. I think there must have been a mix up where the waiter thought they just wanted the eggs on their own ($3.50 each). It was a bit strange as normally someone would order off the menu then add extras, not just order “extras”. It didn’t matter in the end as the girls loved their meals. Slow cooked eggs are cooked at 63 degrees for 62 minutes. They were soft and silky and seasoned well. We discussed how amazing it is that eggs can be left at this temperature for hours and hours on end and they will never change state. The “science” behind this is that proteins turn to solid at around 70 degrees. It’s the same for proteins in milk as well!
Ella Vator’s green eggs and ham was bright and colourful. The “green” was spinach froth which was poured over the cups made from slices of bread. Using the bread as the “cup” is an old technique I used to see the ladies use for lunches when I worked at a bowls club, I loved seeing it used here! Together the bread cups of green eggs and ham had plenty of flavour. The confit tomatoes were still on the vine and were tender and sweet.
My toastie seemed a little weird in the description – peanut butter, bacon and banana. Yep. Weird. BUT incredible. I recommend anyone going to The Precinct to get one and try – have a quarter each as a breakfast entree. It’s well known that bacon goes with sweet, which is what the banana added and the peanut butter gave it a nutty stickiness. The toast holding it all together was buttery. It was the best toastie I have ever had.
The service at The Precinct is really really really good. It was the kind of service you would expect to get at a fine dining restaurant. The staff were attentive and friendly and nothing seemed like it was too much trouble. I can’t wait to go back and try more from the breakfast menu.834 Albany Hwy, East Vic Park
Breakfast served Sat & Sun 9am – 11.30am
Coffee available from 8am daily