After a short sleep-in, Monsieur Poisson and I find ourselves sitting at one of the long bench tables at Baffi & Mo. Whilst I admire the Florence Broadhurst-esque wallpaper, a couple has their backs turned to us and are quietly studying the menu. They are alerted to our presence when we place our order with one of the staff and, somewhat conspicuously, they shuffle a little further away from us on the communal table. Hmmm, perhaps my new haircut is scaring people off? That may not altogether be a bad thing!
Our coffees arrive first up before being soon followed by our ‘Pea and corn fritters’ which are served with baby spinach leaves, squeaky salty haloumi and a tomato relish. Whilst at first the fritters appear to be underseasoned, if you take a bit of haloumi with each mouthful then you’ll be guaranteed bucket-loads of flavour! Plus, you will not miss the presence of meat at all.
Although similar in presentation, the ‘Potato hash stack’ served with avocado, lemon-dressed rocket, asparagus, cherry tomatoes and a poached egg is more about contrasting textures. We’ve opted to have ours with smoked salmon (the other option being ham) and our only complaint is that we would have liked the yolk to be runnier to better offer a creamy coating to both the rocket and the potato hash. Ahhh, and what a magnificent hash it is with its matchstick-thin slivers of golden potato and nary an uncooked one in the centre.
Fast-forward a few hours after some uneventful homewares shopping and we stop in at Patisse for a recharge. The afternoon sun is streaming in Patisse’s converted warehouse windows, giving the multicoloured macaron creations an ethereal quality. I choose a colour palette of mixed berry, salted caramel and pistachio, and find that the filling is creamier than others I’ve tried yet manages to be delicately light. Monsieur Poisson cannot go past the gâteau opera which, with its thicker-than-usual layers, makes for one of the tallest we’ve ever had. However the impressive part is that the layers are evenly proportioned so that there is a balance of flavours and textures, plus there are no pockets of dryness to be found about the jaconde.
We head home for a short break to digest, and then it’s off to more eating for dinner!
94 Redfern St (near cnr Chalmers St), Redfern NSW
Tel: (02) 8065 3294
Shop G01, PYD Building, 197 Young St (cnr Phillip St), Waterloo NSW
Tel: (02) 9690 0665
Opening Hours: Mon-Sat 8:30am-4pm