Finally we are checking out a café I had heard heaps about a little while ago when it opened. While sparingly, when I find out about certain openings, I instantly make a note hoping there’ll be an opportunity in the following couple of months to try the latest, and hopefully, greatest.
Sir Charles took over from a bagel place that I knew of, but had never been inside of. Traditionally, this part of Fitzroy near the lights at Johnson and Brunswick, had always felt like the most touristy part of Fitzroy. As more places opened with local relevance (Commoner and Naked being two of note) it seems the path has been paved for more entrants.
Having not been to the bagel joint I can only guess that the fit out here is a significant renovation. Modern flourishes like the paintwork on the walls, and the sense of space that comes with high ceilings and natural décor, is all present. I struggled to find parking but walking a few extra backstreets meant I came across other local cafes that look worth a visit, but none of the size and pizazz of this one.
As dishes came past we relaxed knowing that the reports of sophisticated breakfast food must be true. But we were here to taste; not view. Catherine chose the Special K which features several unusual ingredients that she enjoyed together. The kale crisps in particular were excellent, which cannot always be said of kale in general. The szechuan dukkah provided some further texture, without being too hot, and was balanced by the pummelled avocado and tahini yoghurt.
My potato hash is fantastic, but shares the star billing with the king oyster mushrooms, the charred leek and the perfectly fried egg. It’s an opportunity to have a vegetarian dish without even realising it. The colourful presentation adds even more appeal.
Coffee here is great, and Catherine’s iced tea is right up there too. It’s a large cafe, one of the largest, but there are plenty of staff to go around and service is reasonably good.
There is a growing number of cafes that are making breakfast combinations that have as much thought and technical execution as fine dining restaurants. Sir Charles is right up there.