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White walls, chalkboards and brunch queues … this city’s cafes can feel pretty “same same”, rehashing fritters with an egg on top, bowls of stuff and scooped out avocado.

If you’ve grown tired of groundhog granola and are willing to make a trip into the CBD, you’ll be rewarded handsomely at my new favourite “whenever, whatever” eatery, Higher Ground.

This converted power station pumps out breakfast, lunch and even (Thursday through Sunday) dinner, with the Uber-equivalent of a menu: disruptive and infinitely convenient.

Plenty of green stuff both great and small, depending on your appetite; burnished peas with beach banana, and Kale salad with hummus and puffed brown rice.

Yet there’s no high-horse here; instead, there’s a cockle-warming semolina pudding with blueberries, and even chocolate cheesecake brownie.

But one item that deserves to be on every docket in that kitchen, my brunch dish of 2016, is the cauliflower scrambled eggs.

House-made flatbread that’s fluffy in the middle echoes the fluffiness of the scramble itself; cauliflower, puréed and fresh, is offset with deep-fried curry leaves and aromats, serving up spicy subcontinental realness.

Perch, or lounge, scoff or sip, and if you happen to spy a particularly smug looking character in tortoiseshell specs, be sure to give her a high-five.

 

WE LOVE …

Semolina porridge & shrub sodas. Photo: Carmen Zammit
Semolina porridge & shrub sodas. Photo: Carmen Zammit
Flexible seating. Photo: Carmen Zammit
Flexible seating. Photo: Carmen Zammit
HIGHER GROUND. PHOTO: CARMEN ZAMMIT.
HIGHER GROUND. PHOTO: CARMEN ZAMMIT.
SUGAR SNAPS, HUMMUS, OLIVE BREAD. Photo: Carmen Zammit
SUGAR SNAPS, HUMMUS, OLIVE BREAD. Photo: Carmen Zammit
Photo: Carmen Zammit
Photo: Carmen Zammit
HUMMUS. Photo: Carmen Zammit
HUMMUS. Photo: Carmen Zammit
Higher Ground. Photo: Carmen Zammit
Higher Ground. Photo: Carmen Zammit
Tomato w/stracciatella + olive bread. Photo: Carmen Zammit
Tomato w/stracciatella + olive bread. Photo: Carmen Zammit
Photo: Carmen Zammit
Photo: Carmen Zammit