After the amazing dinner at Eightysix a few weeks ago, A and I headed back to try their brunch menu. Initially, brunch at Eightysix was organised for The Canberra Times Good Food Month, however they’ve since decided that it will now be an ongoing arrangement – an excellent outcome!
As usual, Eightysix was completely full when we arrived at 11.30am. Looking over the brunch menu, there are some interesting items on the menu, including the black pudding and egg muffin, Ree’s sourdough French toast with candied bacon and granola ice cream sandwich as well as the popcorn chicken with maple ice cream and waffles. I aim to return to try the latter at some point.
As per the suggestion of our waiter, we ordered three items to share from the menu as well as drinks. A’s coffee arrived first and got a nod of approval, especially since it arrived in a handle-free mug and was well-made.
The goat curd, pear, brioche and honeycomb ($18) dish arrived soon after and it looked fantastic. Chunks of honeycomb were strewn around the plate, with a generous serving of honey to mop up with the brioche. The pairing of the goat curd, pear and honey worked exceptionally well and it was a delicious way to start our brunch.
The autolyse super green juice ($8) that I ordered included baby spinach, kale, parsley, apples, cucumber, ginger and mint. Although exceptionally healthy, it tasted quite good although my personal preference would’ve been for slightly less mint.
Our second dish was the gnocco fritto, asparagus, poached eggs, san daniele and parmesan ($16). This was my favourite dish as I was more than happy to be introduced to gnocco fritto – fried dough puffs. The poached eggs had runny yolks and the asparagus weren’t overcooked – overall a perfect brunch option.
Our third and final dish was the bolognaise jaffle ($12). Simple – but delicious. I’ve now bought myself a jaffle maker and have been experimenting with my fillings – all thanks to the inspirational jaffle from Eightysix!
If you like to experience experimental brunch options then head to Eightysix on a Sunday. An added bonus is that the iconic popcorn sundae features on the brunch menu for those that want to finish brunch with a flourish!