Bluebird

With my bird-loving mania, I’m surprised that it’s taken me this long to visit Bluebird. Although this visit wasn’t even a predetermined one – I had originally asked Jen to meet me for Sunday brunch at Bayte, and spent the week prior happily imagining Middle Eastern breakfast delights. Alas, fate intervened, and Bayte was bursting at the seams and had no room for us. So, with my internal brunch venue radar scanning wildly, we made down Johnston Street towards Bluebird, praying that they would be able to squish us in.

Bluebird was equally pumping, but we arrived at just the right moment to slide into some recently vacated seats, and felt very lucky and smug as a queue started very soon afterwards. The design of the cafe does twee cuteness right, with plenty of op shop chic and bird-orientated touches. Just the sort of place I can feel at home in!

Despite the full house, this is clearly a kitchen running smoothly on all cogs, as the food came out astonishingly quickly. After much dithering over all of the many delectable-sounding options, I decided eventually to go with the mushroom melt: sourdough toast with gruyere cheese melted over thyme buttered mushrooms, with a poached egg perched on top, all hidden under a glossy mountain of dressing-drizzled rocket. I also ordered some haloumi on the side, which resulted in two giant wodges of the lovely stuff. I do love to see a generous hand when it comes to haloumi.

The rocket is clearly in place to make you feel a little more virtuous about your choices, but I very quickly mowed through it to get to the good stuff: fat mushrooms all shiny with melted butter and speckled with thyme, mingling with rivulets of popped egg yolk and thin melted strips of gruyere. I’m honestly doing a Homer-style drool just over the remembrance of it. This was all my favourite savoury breakfast things done just right. By all accounts cartoon birds should have all of a sudden descended from the rafters and started serenading me with a song about my good fortune.

Jen had the Mexican eggs with chorizo: a tomato-chilli mix of beans, corn and chorizo on top of a stack of tortillas, with two fried eggs peering out. Jen enjoyed the dish, finding the flavours of the beans and chorizo particularly compelling, but did find it slightly anti-climatic towards the end when the tortillas became just too soggy to function (in my experience this just seems standard of tortilla-based breakfast dishes as a whole). It did however serve to whet her appetite for wanting to sample the rest of Bluebird’s expansive and impressive menu, a task I would only be too happy to join her in undertaking.

We also each had a pot of Larson & Thompson’s earl grey tea. This is a nicely delicate blend that doesn’t overwhelm, and due to its mildness later cups don’t end up with that sour, over-steeped taste.

The only vaguely negative point I can think of about our entire Bluebird visit is that there appears to be no heating, and with the door to the courtyard left open, the very chilly wet weather made the whole place freezing! But temperature aside, I cannot fault Bluebird for anything else, it’s food, service and general vibe being a genuinely delightful experience. I am completely in simpatico with the song Bluebird is singing, and can’t wait for another chance to join in with its delicious chorus.

Bluebird

134 Johnston Street, Collingwood

Ph: 9078 7047

www.facebook.com/bluebirdespresso

Advertisements

2 thoughts on “Bluebird

    • Bayte seems like it will be a much calmer proposition on a weekday, although honestly now I know about Bluebird it will be very hard to tear me away from it when I’m in that area!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s