We are two hungry mates, wandering along Albany Highway in Victoria Park, when we chance upon street-front eatery Bespoke.
We have high expectations, given intense competition from abundant eateries in this long-established, busy inner suburb with its hefty business-related clientele.
We are expecting a lot for brunch and a lot is what we get. A lot of flavour, a lot of choices and a lot of service.
We struggle to find a single fault. That is until brunch buddy, Professor Ken, points to my pot of English breakfast tea. The teabag’s tag dangling out.
What does it take to make a proper pot of tea – with tea minus an annoying bag? Come-on cafés. Correct this widespread pandemic.
Back to the main game. The tucker. Bespoke Bar and Bistro has mastered the art of blending flavours, right down to its fresh, cold press juices. At $9 each, $1 above the average price, the juices are honest and earthy, generously served in large cut-glass. Heart-starters they are and well worth it.
Now, when Buster is hungry for brunch, it’s Hungry with a capital “H”. Not a problem here. Serve sizes at Bespoke will satisfy a starving labourer. We share two main courses and, full to the brim, have to leave about half uneaten.
Truffle mushroom risotto brought back memories of days when risotto was a common café and pub affair. We eagerly tackle the new risotto with its wilted spinach, rocket salad, parmesan and truffle oil ($19). Ideal, you drinkers, to accompany a cold beer.
We even broke our rule to steer clear of anything closely resembling ‘big breakfast’.
Bespoke calls it ‘The Lot’. And it’s a mouthful (pardon the pun): Free-range eggs on ciabatta with bacon, pork and fennel sausage, mushrooms, roast cherry tomatoes, mac-and-cheese croquettes and a fruit yogurt granola cup ($27).
Share ‘The Lot’ as a meal-for-two and relish a healthy, tasty feed for only $13.50 apiece!
Other offerings include warm chicken salad ($22) – grilled chicken tenders on quinoa with segments of organic, spinach, rocket, carrots, red onions, cucumber, capsicum and avocado.
For eager-beavers, there’s a cheekily-dubbed ‘hangover burger’. That’s an Angus beef patty, bacon, egg, mac-and-cheese croquette, lettuce, tomato and barbecue sauce on a brioche bun. Served with chips, of course! ($26).
Something lighter? Eggs on toast, free-range poached or fried on ciabatta, just $14 but another $2 for chef to scramble those googs.
Eggs Benedict is far fancier presentation with homemade hollandaise sauce on ciabatta with a choice of smoked ham, bacon or wilted spinach. Smoked salmon costs an extra $8.
As a side-dish, Bespoke’s mac-and-cheese croquettes are rippers (two pieces for $8). A bowl of chips or garlic bread cost $8 each.
For kids there’s eggs on toast, pancakes with ice-cream and maple syrup, ham and cheese toastie and chicken nuggets and chips.
‘Earthy’ is the relevant word for the fare at Bespoke. Earthy-flavours and earthy presentations on earthy crockery with down-to-earth serve-sizes and down-to-earth, country-style service.
We didn’t get to the banana bread, honey cake or orange or almond cake.
We like to keep costs down to earthy levels!
5 Spoons
Bespoke Bar & Bistro.
400 Albany Highway, Victoria Park.
Open: Saturday and Sunday 7am to 2pm.
Monday-Friday 7am to 3pm.
Website: bespokebybarista.com.au.
info@baristahqperth.com.au.
