Continuing on my Danks St brunch journey, Danks Street Depot was next on the agenda. Hidden inside a rustic warehouse, the cafe has a mixture of beautiful wooden features and modern metal structures. The best is to book but if you’re stumbling across, drop by to put your name down and wander next door for the Danks Street Art Gallery.
To start off, I devour a bowl of latte, yes, a nice big bowl. No handles, so I cuddle the big bowl within my hands and sip to my delight. Nice, creamy blend that’s not too bitter and not too sweet.
Creamed eggs with roasted mushrooms and truffle oil
Steak sandwich with roasted baby potatoes
I jump to choose the creamed eggs. The eggs don’t lie and they’re served exactly how they are described on the menu; eggy and creamy, served soft and delicate, the eggs are cooked with generous amounts of butter, cream and chives. The field mushrooms are roasted beautifully with a hint of truffle oil and the Roma tomatoes are generous with a hint of herb crumb on top. And you can never go wrong with fresh slices of Sourdough bread…
The eggs used at Danks Street Depot are biodynamic eggs – freshly transported from farms that use organic milk, bran and wheat that mixed as porridge and fed to chooks. The outcome is a sweeter and more flavoursome egg!
My foodie companion devours his steak sandwich – steak slices that are sandwiched between crunchy schiacciata and served with roasted baby potatoes.
Continuing our afternoon of indulgence, we loosen our belts and choose some desserts to share. The main star on each dish were delicious on its own, but unfortunately the unnecessary fruit puree left an unidentified sour taste in our mouths. Unusual sauce aside, the chocolate fondant oozed with hot liquid chocolate when we dug in, and the vanilla pannacotta looked a little sad, but the flavours were sweet and subtle.
Brunch on a little bit of the expensive side, but expect fresh produce with simple flavours.
Executive Chef, Jared Ingersoll
Danks Street Depot
1/2 Danks St (Cnr Young St)