Sunday, July 4, 2010
I enjoy watching the year change according to, not the calendar, but the blackboard menu at the Luxe Bakery in Newtown. In summer, you could order oxheart-tomatoes, basil and bocconcini, fanned out on sourdough; as the temperature dropped, that disappeared and was replaced with garlicky, roasted-through mushrooms served on a thick, crusty bread-slice, and later, a pouchy sack of burrata flopped out on sourdough – creamy cheese ready to spill out at the cut of a knife. That's had its moment, too.
One thing that's always stuck around, no matter what the calendar says, is the excellent Hash Brown ($3), which is my most-ordered dish this year. All cross-hatched and crisp on the outside and all fluffed-out soft as you slice in, my one complaint is that it isn't a bigger serving. My second-most-ordered is the Mushrooms ($3), which morphed from sourdough team-mate to simple side dish. These are the best mushrooms I've ever had in a Sydney cafe. Both these things make me extra glad when the calendar reveals that the working week is over – I can sleep in, then sneak off to Luxe for another inappropriately late breakfast.
Luxe Bakery, 195 Missenden Rd Newtown NSW (02) 4677 3739