Herald rating:
The menu is brief but beautiful. The 10 options include "Breakfast in Turkey" (tomatoes, olives, tomino cheese, manuka honeycomb, cherry jam, turkish pide and scrambled eggs, $21.50), crepes with maple syrup, orange ricotta and pistachios ($16), truffled scrambled eggs on a bagel ($16.50) and granola cups with coconut yoghurt, raspberry jam and candied walnuts ($12). There are a couple of more standard options too, but with a new twist.
The food was lovely but not quite exceptional. It sounded a little better on paper than it was on the plate. We ordered french toast with cinnamon, bacon, poached pear, maple syrup and cream ($18.50), which was delicious without being overly sweet, and the truffled eggs on a bagel, which were good but had only a hint of truffle taste.
The look is five-star. Blond wood furniture, blue Mediterranean tiles on the floor, palms in copper pots and smartly dressed - and friendly - waitstaff. The eatery is in the ground floor lobby of Lopdell House, which underwent a $19 million refit last year.
The coffee was delicious, made from Mozaik beans and served in lovely earthenware cups and saucers. We had a second round.
