Located within a renovated former bank building, Crack Kitchen along Franklin Street offers a good range of all-day brunch dishes, some of which are a bit more "upmarket" than the norm. It is known to get quite busy so booking ahead is advised to secure a table.
The cafe's take on the Australian Big Breakfast, the Vault had smoked bacon and chorizo with a lovely smoky flavour and the eggs that we chose to have scrambled were light and fluffy. The grilled Swiss brown mushroom was very juicy and the grilled tomato and braised greens complemented the other ingredients nicely. Additional ingredients can be added for an extra cost and vegetarian and vegan versions are also available.
The Vault (Photographed by Jonathan Phoon)
The duck in the Crispy Duck Lasagne was succulent and was partnered nicely by the spinach. The layers of pasta were cooked al dente and the creamy taste of the white sauce was not too strong. Pangrattato, a flavoured breadcrumb mixture, was used as the topping for the dish. It added a lovely crunchy element to the dish.
Crispy Duck Lasagne (Photographed by Jonathan Phoon)
Their waffles are notable for using a sourdough-based batter which gave them a distinctive flavour similar to sour cream. A sprinkling of oat biscuit and freeze-dried raspberries provided some crunch, and the salted caramel and chocolate sauce was not too sweet. A scoop of milk sorbet helped to balance things out with its creamy flavour.
Sourdough Vanilla Waffle (Photographed by Jonathan Phoon)
Aside from the dishes that come from their kitchen, the cafe also has various pastries, many of which are sourced from Abbots & Kinney. The biscuit in the Chocolate Wagon Wheel had a light and crisp texture and the marshmallow sandwiched between them was not too soft. Also included in the filling was raspberry jam and the cookie was completed with a coating of chocolate and a sprinkling of freeze-dried raspberries and crushed pistachios.
Chocolate Wagon Wheel (Photographed by Jonathan Phoon)
For a drink option ideal for a hot day, there is the Cold Brew Coffee. It differs from regular coffee in that it is brewed with room temperature water for a much longer time, the minimum being 12 hours. This process gives it a less bitter taste and a thinner consistency compared to coffee made in the usual way.
Cold Brew Coffee (Photographed by Jonathan Phoon)
The décor of the cafe gave it a casual feel and there is additional seating available on an upper level. If you are looking for a good place to enjoy cafe-style food in the Adelaide CBD, consider giving Crack Kitchen a try.