In a place where the breakfast trade reigns supreme, Up Town is a fresh, new addition to Cottesloe’s Napoleon Street.
Replacing what was Perth’s very first Dome, brothers Phillip and Anthony Arnold have gone with a simple theme for their cafe. Only a few photos of Brooklyn street dancers decorate the walls and there’s a classic grey and white colour palette in the fit out.
I know babycinos might not be on the radar for a lot of you, but I have to say that the one we got for my 1 year old was great! It was served in a takeaway cup with a lid and a straw. This makes so much sense rather than serving it in a small china espresso cup. Top points Up Town!
The all day brunch menu could easily be the most inventive in Perth. The brothers were keen to use native ingredients and keep a lot of the dishes gluten free. You’ll find ingredients such a bunya nut, kutjera (bush tomato) and saltbush, just to name a few. If there’s anything you’re unsure of, the staff will happily explain. Prices range from $6 for toast up to $25 for charred beef steak with radicchio, grape, baked roots, forest vinaigrette.
I had a hankering for baked eggs and I was intrigued by the gluten free ash damper that came served with the offering here ($14). The damper was exactly how I remembered from the days of making it at school for pioneer day (Did anyone else’s school have that? Where kids pretty much dressed as convicts or bush rangers?). Covered with a thick smear of butter, it was great for dipping into the sauce. This rustic dish was made up of roasted capsicum, saltbush and tomato. Amaranth (a grain similar to quinoa) added a nice little nutty crunch. The two eggs still had runny yolks; something so many places get wrong with this dish! Torn fresh salt bush leaves were scattered on top along with pine nuts and fennel.
My sister ordered the sago ($12). Maybe we were both feeling nostalgic, as she remembers our mum making it for us. The pearls of sago were made in macadamia milk; making this a dairy free dish as well as gluten free. Deep coloured stewed Illawarra plum and fossilised grapes were a unique addition for fruit. Amaranth and pumpkin seed sprinkled on top added crunch and a slice of dried blood orange was a dramatic looking garnish.
If all the bush ingredients is a bit too much for you, there is still good old bacon and eggs for those who like to keep it simple.
19 Napoleon Street, Cottesloe
Breakfast served every day 6.30am–4pm