I don't work in the city. Sometimes this is great, like when all the traffic is going the other way. Other times, not so great. Eating options are severly limited and it means that C gets to check out cool establishments that open in the city often months before I get a chance. I'm a little jel jel of him!! This was the case with Pourboy Espresso. Even though I don't drink coffee, I had heard good things and was really keen to check it out. C has been going there for coffee basically since it opened and has raved about everything- including the hot baked chocolate brioche which sounds amazing. Really, I didn't have that much of an excuse, because unlike a lot of CBD dining places, Pourboy opens on Saturdays and Sundays too. Finally, last weekend, when driving home from the farmer's markets at New Farm, the opportunity arose to stop in and enjoy some brekky.
Pourboy Espresso officially opened in March with dynamic duo Chef Mark Bell and Barista Sebastian Butler-White at the helm. According to the press release I received a little while back, their focus is 'superior coffee alongside an innovative menu.' C for one believes that their coffee is superior. He makes the trek twice a week, as Wharf Street is a fair way from where he is based, but believes the walk is definitely worth it. Whether it is the Mecca Espresso beans, Synesso machine or Sebastian's technique, C really believes their coffee is some of the best around. Usually a flat white man, on the weekend he decided to try something a little different, a pour over for $4.5.
C liked the pour over but not as much as his usual flat white. He described it as being very smooth and perhaps tasting like a bit more 'teaish' than your usual espresso. Sebastian was really happy to chat to him, make suggestions and explain the processes of pouring over as opposed to the drip method, too bad I wasn't listening or I could have shared it with you! One thing is for certain, Sebastian is really passionate about producing good coffee. I heard him chatting with other customers letting them know that 'as soon as he had the shelves on the walls' he would have the mecca espresso beans for sale for those wanting to try to recreate at home.
C decided to have the Benedict on Brioche with bangalow leg ham, poached eggs and hollandaise (about $16ish from memory). Although the brioche was probably a little 'too much' for my liking (i.e. I don't think brioche goes particularly well with eggs benny), the eggs were perfectly poached and the hollandaise was zesty and fresh. The brioche by itself though, was good, and house made, which is an impressive feat when you see the small kitchen. In fact, they make plenty of baked treats in house and apparently the chocolate brioche is to die for, I'm yet to confirm that claim though.
Fritters always seem to entice me, I don't know why, but I really do love a good fritter for brekky. It was then, a logical choice for the Jamon Serrano on sweet corn blini with poached eggs and slow roast tomato (about $18). Now a blini is not a fritter but it is a pretty similar styled affair. This was a winning combination. The house sliced Jamon was so thin it was silky, the eggs were oozing yolk and the blinis (although a little bland on their own) added a nice base to the dish. The roast tomatos were also beautifully flavoursome and there were cute micro herbs galore just to finish off.
Overcooked poached eggs are a deal breaker for me, so I really get excited when I break through the yolk and find this luscious sight waiting beneath the surface!
I have to say, I was rather impressed by Pourboy. Although it is a simple, little, no frills venue, the food and coffee are done really well. It is nice to see interesting menu options alongside good coffee, with staff that are obviously inspired to educate their customers and provide an all round good eating and drinking experience.
When to go: For brekky or when they have just baked some fresh brioche.
So readers, tell me, do you work near good eateries?
26 Wharf Street
Brisbane QLD 4000
07 3172 1141
Open Monday - Friday 6am- 4pm
Saturday -Sunday 7am - 2pm