The French toast is a thick wodge of dark bread, drenched in warm butter and crowned by a handful of dates and rashers of bacon. A drizzle of maple syrup covers the lot- conventional for French toast, less so for the bacon. We're pleased to find that the sweetness provides a beautiful contrast to the salty bacon- fans of salted caramel are sure to love bacon served in this fashion. The toast is beyond our expectations, oozing butter and yielding easily to our forks.
The camel burger arrives on a cutting board with a cup of hot spiced wedges. The camel is rich and juicy, with a quality that reminds me of lamb. It goes well with the fresh, floury bread and the soft grated cheese. Not wanting to waste the buttery maple syrup mixture left over from the French toast, we abandon all semblance of good manners and tear bits off the burger's top bun and dip it in the salty-sweet sauce.
The devil is in the details in terms of Kazbah's interior design. Our waiter elegantly wields a jug with a long, narrow spout, allowing the water to fountain out in a curving arch. A sprig of a plant, perhaps mint, floats in the jug itself. The chai latte glass is printed with Moroccan patterns, as is the paper cup our wedges arrive in.
There are a variety of seating choices offered by Kazbah, decorated with ubiquitous Moroccan metalwork and wall designs. Dim, romantic areas indoors are characterised by heavy, dark wooden furniture, ornate ceiling lamps and hookahs on shelves. A brighter spot by the glass walls separating the interior restaurant from its external seating allows in natural light from a skylight.
Seated in the latter area, our tables were charmingly covered with smooth paper as pseudo-tablecloths. Small tumblers of crayons accompanied the ensemble, leading us descend to the mentality of children as we drew stick figures and houses on our 'tablecloth.'
If you're looking for a hearty brunch by the water, you can reach Kazbah through Harbouside or entering through its outdoor seating area alongside the pier.