26 Mar Public
I have always been a fan of Public ever since I discovered it 3 years ago. It is one of my favourite lunch spots in the cbd and I always come here when I want to have a long lunch with friends.
I was so ecstatic when they announced they were extending their trading hours and opening for brunch on Saturdays.
They do beautiful coffee here. My mocha was smooth, rich and creamy. The milk was perfectly frothed. I didn’t need to add any sugar. There was no bitterness and the chocolate wasn’t overpowering at all. It was perfectly balanced. K was also very impressed with his cappuccino so hats off to the barista. I’ve only heard K ever compliment 2 places for really good coffee.
They have a new menu along with a new head chef. Shane Piercy who hails from Zucca Greek Mezze on The Marina.
I ordered the pig and poached. 12 hour slow cooked pork shoulder, house made chutney and poached egg on a wholemeal roll. I also got truffled mushrooms on the side.
The pork was so soft, moist and melted in the mouth. I found the wholemeal roll too doughy and made it hard to eat. I ended up picking out the insides and eating them on their own. The mushrooms were also a bit bland for my taste and definitely needed more seasoning.
K ordered 2 poached eggs on toasted focaccia bread and added slow roasted tomato, hash brown and blood sausage. All round standard breakfast apart from the blood sausage. Eggs were perfectly poached. K described the sausage tasting very strongly of blood which he didn’t really like but I thought it tasted quite nice and I really liked the saltiness and distinct flavour.
We also had a strawberry danish and cornetti afterwards. The pastries are made in house and tasted amazing. Pastry was light, crisp, buttery and flakey. Creme patisserie was smooth and creamy. A perfect ending to our brunch.
Service is always on point here. The staff are super friendly and exceptionally attentive. I feel as though there are still some kinks to be worked out in the kitchen but hopefully it improves as time goes on.