My recollections of eating at Big Brekky, apart from the food of course, will be forever tied to my wedding. Big Brekky is located in an area which is close to a stretch of bridal dress and wedding accessories stores along Parramatta Road, which happens to be where I had my dress made, where we hired the guys’ suits and where we found a dress for my bridesmaid. I ate here on at least two of my dress fittings and then again a couple of days after our wedding.
The cake pictured above is the cake that we never intended to have. Following the no-cake-does-not-good-wedding-make uproar, we discovered that our florist actually had a wedding cake service on the side that could take orders up to three days in advance, although they prefer a minimum notice of two weeks. This is in contrast with the usual 6-10 week periods for other suppliers because this place does sponge cakes with buttercream icing rather than the denser mud or fruit cakes with royal icing. This was serendipitous for us because neither Monsieur Poisson nor I like fruit cakes and I, in particular, absolutely loathe royal icing.
After our wedding reception, one of our guests handed in a pair of rogue glasses they’d found and I identified them to belong to one Ms Japan. As we had to return the guys’ suits and were going to be in Petersham, I asked Ms Japan to meet us there for brunch and so that I could return her glasses. I am in need of comfort after the energy-zapping activity that is a wedding, and order myself a pot of Earl Grey tea which is served in a white, Chinese-style teapot with a small milk bottle of milk alongside.
Monsieur Poisson and Ms Japan both have coffees (unpictured) while I consider the menu options. Although it’s my third visit, I’m still determined to try something different. (Variety is the spice of life and food-blogging, yes?) So I settle on the ‘Chorizo and basil omelette’ which arrives looking more like a frittata than an omelette and with two generous slices of sourdough.
It is a hunger-stemming serve of brunch with many hidden rounds of chorizo within the egg and a thick blanket of parmesan grated over the top. The cheese is still stretchy when cutting into it, whilst the shreds around the edges have taken on a beautiful golden crisp. Some of the larger leaves of basil are a bit much for me but I’m always a bit like that with herbs so it’s completely a personal thing. And I’m very sorry to say that I fail to finish what is on my plate.
We sit back and enjoy some proper, extended conversation (chats with guests at weddings are very rushed and broken, I discovered) before heading out into the sunshine to finish running a couple more post-wedding errands.
Tel: (02) 9569 8588
Opening Hours: Mon-Sat 7am-3pm
Sun & Pub Hols 8am-3pm