The Subiaco Hotel
I have a theory that pubs cannot serve a decent breakfast and I decided to test this again at the Subiaco Hotel on Sunday. They proved me wrong…. in the food department at least.
Elisha, Marcia, Michelle and I (yes, they wanted to use their real names) met up for a catch up at the “pub they named the suburb after”. Everyone ordered a coffee and I also started with an entree of a bloody mary. I can’t resist having one of these given the opportunity!
The coffee was a good temperature but bitter. Elisha added sugar which didn’t help the flavour either.
We spent a while looking over the menu and found it hard to choose! There was a good range of choices on there ranging in price from $5.50 for toast up to $21 for the farmhouse – scrambled eggs, bacon, tomato, chipolatas, hash brown & toast. I decided to have the morrocan brik pastry, duck egg, turkish sausage, spinach & feta ($17.5). Marcia chose the fruit salad that came with sheep’s milk yoghurt, ground linseed, sunflower kernels & almonds ($14). Michelle ordered the scrambled eggs, spinach, feta and turkish ($16.50) and Elisha had the Farmhouse. She asked for it with poached eggs instead of scrambled and the waitress happily made the substitution.
The morrocan brik pastry was bursting with flavour. The turkish sausage was cut into wafer thin slices that went well with the paper thin pastry. The duck egg looked like it was cooked as a 65 degree egg. It was soft and creamy. I would have preferred more feta on the dish but overall it was very flavoursome with a touch of spiciness.
Elisha’s poached eggs on the Farmhouse were soft and runny in the middle with firm whites. The hash brown was slightly burnt with a hard dark crust. Overall she did enjoy the meal.
The fruit salad was fresh and the sheep’s milk yogurt with honey was something different to the usual greek yogurt. Marcia enjoyed sprinkling the ground seeds over the fruit and dipping the pieces in the sweet yogurt.
Michelle commented that her scrambled eggs were very creamy and soft. She really enjoyed the use of turkish bread rather than plain toast.
Breakfast served daily 7am – 11.30am