South West Rocks is a sleepy, mostly unrenovated coastal town. It’s been saved from too much tourism and attention by sitting five hours drive from Sydney - just out of reach for your average weekender. It’s also a good twenty-five kilometres off the Pacific Highway, through lush green farmland and the town of Clybucca, made infamous by a terrible tourist bus crash back in 1989.
South West Rocks is also home to a particularly beautiful beach, Little Bay, nestled between two granite cliffs in the Arakoon National Park where plentiful kangaroos graze.
To fuel up before a full day of exploring, head to where the locals hang, at Sixty Degrees. Opening their converted Little Golden Book menu will show you that Sixty Degrees is popular for a reason.
The menu has a good connection to the local area with a page detailing their producers, from the neighbouring Balls Butchery for oysters, the local South West Rocks Co-Op for seafood, and herbs from the South West Rocks Community Garden (which you should visit while you’re in town).
We took home some lovely apple cucumbers from their table, paying fifty cents apiece into a rusty little honesty box.
With the walls decorated with work from local artists, the café is dominated by a large glass counter where you’ll find everything from chia pudding to sushi.
Freshly squeezed juice is a highlight; Bondi ($5.50) is a well-balanced, compelling blend of orange, carrot and ginger. Holy Goat Coffee from Port Macquarie scrubs up well in a Flat White ($3.80) with good bitterness when you amp it up with an Extra Shot ($0.50). The only weak point (literally) was a Golden Latte ($4.30), which needed a bit more turmeric to achieve the promised colour and correct flavour.
With produce being such a focus, Bernard’s Breakfast Bruschetta ($17) is a must-try. The dish is named for Bernard Salt, the out-of-touch Australian columnist who glibly told millennials that their consumption of smashed avocado was the reason they’ll never own a house. Here the avocado is nicely sliced rather than smashed, and teamed with fresh basil, local tomatoes, chalky Persian fetta, dukkah, and poached Yamstick eggs, which are certified organic. The salad is nicely dressed with turmeric and apple cider vinegar; and the whole lot is arranged on top of two slices of spelt sourdough.
You can also construct your own breakfast, starting with two golden Scrambled Yamstick Eggs ($5) and good Bacon ($5) on Spelt Sourdough ($4/2 slices). My condiment-mad dining companion also opted for Béarnaise ($2), Tomato Chutney ($2) and a Hash Brown ($2), meaning we’ll definitely never own a house. In this breakfast the bread is the only weak point, but I'm very particular about sourdough needing sourness.
This breakfast was perfect fuel for a long day at the beach.
Shop 3,1/7 Prince of Wales Avenue, South West Rocks
Ph: (0439) 468 098