THIS RESTAURANT HAS NOW CLOSED.
The Wine Store is an independent bottle shop sitting in the old world wharfie streets of East Fremantle and the part we’re interested in is the Wine Bar. A wine bar for breakfast? Yep… in the last few weeks they have started to serve breakfast, which can be dangerous territory when there are so many other places in the area that people line up to get into. I feel like I am sharing a secret with everyone that I don’t want to be spoilt because I loved the “quietness” of this location.
There seemed to be two distinct sections to the bar. The front had a sort of shabby chic look and the back section has more of a modern industrial look. I relished the openness of the back section, especially the kitchen. This allowed me to witness a young apprentice being mentored and nurtured in his cooking skills by his chef. I know some of you will be thinking “big deal” but if you have ever worked as part of a restaurant team, then you will know why I think this is worth mentioning.
The menu changes regularly as any menu should that claims to use fresh local produce. When I visited the prices ranged from $6 for toast up to $16 for either corn fritters with smoked salmon or chilli eggs with burnt tomato salsa. Very reasonable prices for Perth. The food has a South American slant to it without being too obvious about it. They’ve made a toasted ham and cheese sandwich sound interesting!
Five Senses, “dark horse” blend is the coffee used here. I spoke about this coffee in my last review of Foam Coffee Bar and the it’s still that same brilliant robust flavour. Andy commented that the coffee was strong without being bitter, which is exactly the point of this rich blend of Ethiopian, Sumatran and Guatemalan beans.
My bircher muesli was bright and fruity; it would have made the Swiss proud. The oats were soaked until they were soft and creamy with the berry compote adding a sweet tartness. Natural yogurt helped to balance out the sweetness of the compote with cubes of fresh green apple adding crunch.
Andy’s chilli eggs came served on a thick piece of ciabatta and burnt tomato salsa with bright red slices of chilli garnishing the eggs. The salsa was chunky and smokey, you could see the charred marks on the tomato which was mixed through with feta and fresh rocket. Plump poached eggs took pride of place in this dish with their firm whites with warm runny yolks. A side of mushrooms ($3) were nutty in flavour and were a good choice for an addition to this dish. The apprentice cooked them well.
With great staff, service and food, The Wine Store will soon join the ranks of one of those places you know to go to early for fear of missing out on a table. But for the moment – they can just be our little secret.48 George St, East Fremantle
Breakfast served daily 7am – 12pm