With virtually everything on the impressive contemporary menu made in-house and fresh each day by chef Mark Bell (formerly of Sydney's Berowra Waters Inn), Pourboy is punching well above its weight from the get-go, serving up far better-than-average mod-Oz fare in a cafe setting. The space itself is slick and modern, and the coffee is Mecca Espresso single origins and blends. But the food really makes this place shine, with dishes like corn blinis with jamon Iberico, and dill and lemon flat bread with avocado, flaked salt-fish and sauce vierge putting it firmly a notch above other city cafes. Set to become an up-market city favourite pretty fast, brunch is served up all day on weekends so you can take your time savouring all it has to offer.
Open
m
t
w
t
f
s
s
Breakfast
O
O
O
O
O
Lunch
O
O
O
O
O
Dinner
Late
Cafe and Modern Australian
Payment accepted: MasterCard, Visa, American Express and EFTPOS
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