Clever foodies park at al fresco tables overlooking the now-gentrified Springfield Mall to fuel up on the fine brunch offerings of owner/chef Clinton Whiteman (ex-Rockpool) before visiting new neighbour Harris Farm.
From a postage-stamp sized kitchen Clinton produces an earthy skillet of Black Pudding and Bean Stew ($18.50) with spinach and Gruyere...
...and a good Three Egg Tortilla ($17.50).
Both dishes have a nice through-line to his evening tapas menu, but you’ll also find the usual breakfast suspects including a decadent platter of Cinnamon French Toast ($16.50) cooked in maple syrup.
They’re all eclipsed by my first bite of the extraordinarily fine Chicken Liver Pate ($16.50) appropriately autumnal with a scattering of toasted pine nuts and an orange, fig and sultana compote. Personable server Alex Auyeung sums it up: “It’s amazing. I have dreams about it.” I suspect I might too. If the sun is past the yardarm, match it by a glass from the interesting wine list compiled with the help of the talented Barney Fallows (Sydney Cove Oyster Bar).
Or stay on the wagon with a rounded and satisfying Latte ($3.50) made by barista James Algar-Gard from their own brand of organic rain forest coffee; or experience alchemy in a glass with a Coconut, Basil and Blueberry Frappe ($7.50)!
9 Springfield Avenue, Potts Point
Ph: (02) 9331 5048