Perth has an interesting dining scene that is growing at a rate faster than mushrooms do in rainy days and Sprolo in Como is one of such venues in town offering a different dining scene beyond the staple bacon and eggs. During this visit of mine, this Singaporean inspired breakfast place bring chicken rice and poached eggs to plate with a modern twist. Critically enough, many venues has tried to be inventive and unfortunately more duds than success stories, what about Sprolo?
The morning essentials. Sister reckons it was OK. In saying that, Australia has some of the best coffee places around the world so OK itself is a rating above the rest!
As Sprolo only starts serving breakfast after 8am, I decided to start with a sausage roll.
Heated till crisp, this goes beyond the packed ones. The meaty roll might be a little heavy to some in the morning but for me, this meaty loaf was what I needed to get started. Tasty it was but certainly could have had more paprika or spices to make the norm a little more gourmet.
A little sweet treat of doughnuts with salted caramel.
The doughnuts here were decent for most parts but the salted caramel was a little docile. I reckon the balance between its saltiness, fragrant butter and sweetness was a little off. Not despicable in anyway though! However, is this a case of salted caramel, a once was unique treat become a subject of abuse in recent times?
Hainan chicken rolls.
The familiar punchy taste of gingery chilli is a hit to the tongue so early in the morning. Its flavours were truly unique. But the inconvenient truth was how a promising dish get let down by 2 things (IMHO). First was the chicken, maybe a bit of smooth chicken skin? That would made the dish a little more tender because the breast meat was a little bland! Secondly was the lack of salt. The whole dish needed more salt ~.~! This could easily have been a stellar dish otherwise. Refreshing, healthy and tasty.
The full Singaporean breakfast.
These soft boiled eggs bring back memories of the childhood. Soft, runny yolk topped with lashings of soy and sprinklings of pepper. Everything complemented one another but then came the Aussie bread slices. Sure it was quality, but I am quite sure that a thick slice of soft white bread, mildly toasted as done in Malaysia and Singapore would be my preference over the bread I got at Sprolo! The last element on the plate, the Kaya was a strong merit. It was not creamy smooth but had traces of course coconut which made the whole experience very organic. That one I liked a lot :P! Perhaps a little less sugar.
Breakfast at Sprolo reminded me of my breakfast at Architect and Heroes in Subiaco. It was good, not great. The food inventive, different and yet it was again another case of so close yet so far. More importantly though, the effort of trying is what counts. Surely everyone is bored of bean, egg, sausage, bacon and hash by now? Great effort Sprolo! I will be back.
WenY
