Wednesday, 4 March 2015

DEVON ON DANKS WATERLOO

WHERE: 2 Danks Street Waterloo

WEBSITE: http://www.devoncafe.com.au/




Do you ever get excited and start searching what to eat on your birthday? Last Friday, as I opened the Devon Cafes website, I read that the owner grew up at the same hometown as my father, I was stunned. We have visited the original location last year and were very enticed to visit Devon on Danks. A lot more spacious than the one in Surry Hills. Danks has more to offer from the array of cakes and donuts. It is a nicely presented establishment with plenty of tables with beautiful ornaments and high chairs near the counter. We were seated inside directly in front of the entrance with a cool breeze and optimum lighting.



Looking at the menu, without any discussion, Dr SUSS’s and Breakfast with the Sakuma’s were the two options that I was tossing on choosing between, which was surprisingly the same thoughts running through J’s mind. Too easy! We ordered both, our usual coffees (Latte and Mocha) with an extra side of fries. 






Breakfast with the Sakuma’s $25: Miso grilled king salmon, smoked eel, croquette, 63 degree egg, radish petit salad & kewpi mayonnaise.


The salmon was cooked to perfection, slightly pink and was best eaten with the croquette and mayonnaise.




Dr Suss’s green egg and ham $20: thick cut bacon, 63 degree egg, green tomato ketchup, pea puree, soybeans, pea tendrils, jus






There is nothing we can fault about on our dishes. All the elements work well together. The fries were cooked crispy and moist with a good amount of sea salt.

  






We both found ourselves, licking our lips and looking at each other with a big smile on our faces. It was a perfect start to our day. Devon gets the tick approval for both of us and we most surely be back for more!






Devon on Danks on Urbanspoon   





Devon on Danks on Urbanspoon



2 comments:

  1. What did you think of the Dr Suss’s green egg?

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    Replies
    1. it was very delicious. the pea flavour isn't too overpowering and goes well with the pork. Give it a go! :)

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