The Okra cafe in Sandringham. Photo / Martin Sykes
We came here because we'd passed it so many times, seen it was always pretty full, and figured they must be doing something right.
Parking was a non-issue because we walked. But there were spaces on the street.
We walked in and immediately thought its popularity may be its
downfall. There was congestion at the counter, being situated at the bottleneck out to the courtyard and upstairs area.
The decor is shabby chic but a little less shabby might be in order soon.
We ordered cinnamon french toast with seasonal fruit, maple syrup and creme fraiche ($12.90) — a good variety of fruit but the bacon was slightly underdone; eggs royale — poached eggs on grilled pide, smoked salmon, hash brown, roast tomato, spinach and hollandaise ($15.90) — which ticked all the right boxes; and creamy chorizo sausage and mushroom ($13.90). It had almost too much chorizo but was very tasty and well-seasoned.
The most unusual thing on the menu was either the toasted ginger bread with honeycomb butter and poached pear compote ($7.90) or the bus-stop eggs (served in the pan): lamb kofte and capsicum in a tomato sauce, baked with eggs ($15.50).
The service was inconsistent. The uber-casual approach didn't hold up well under pressure. One waitress seemed near breaking point, while another waiter looked like he'd really rather join a table than serve one.
The coffee was very pleasurable.
We recommend if you come here you arrive outside peak times — the brunch menu is served all day.
Overall we thought the food held up well but the congestion and long wait for our meals tarnished the experience.
* Okra is at 161 Sandringham Rd, Sandringham
