We live down the road from No 4 Blake Street and have witnessed many transformations over the years. Over the past 15 years it has been at various times a great place for breakfast, known for fantastic homemade cakes, a live music venue, and available for functions.
We loved being able to walk down the road for breakfast and when our kids came along equally loved having a kid friendly place to hang out. Though it changed hands many times, with varying success, the basic formula was the same.
So imagine my surprise, when, after not having visited for a while, I offered to take my 3 year old son for a hot chocolate before heading to work. We entered and I took in the swank decor as we were warmly greeted, with only slight surprise and amusement, by No 4s very charming staff. I couldn't take my eyes off the beautiful white winged chairs, imagining them covered in splotches of hot chocolate. But the staff couldn't have been sweeter and after a very enjoyable fifteen minutes I took a very happy boy to Gran's.
Despite our happy experience, No. 4 Blake St's latest iteration, thanks to new owner Tom Randolph of Tom's Kitchen, is no kid's joint. Sophisticated cafe with great coffee, mouth watering brunch menu and high tea by day and ultra swank fine dining by night - our interest was piqued and we booked a birthday dinner shortly after.
The food, wine and service are exquisite. Some will feel, as I did momentarily, that this is done-to-death Masterchef style artistically arranged delicious morsels. However, the prix fixe menu ($90 or $140 with matching wines) really was, at the risk of cliche, a journey for the tastebuds and surprisingly generous, with unexpected treats brought to us between the three courses. The fact that ingredients, including herbs, vegetables and meat, are either grown or processed on site and that the owners advocate using a whole of animal approach also adds to the experience. Add to this an onsite cellar with an impressive cache--delicious.
The menu changes regularly but look out for their rabbit belly presse, venison pie, balsamic jubes, pork scratchings and pork and chive ballotin as well as beautiful passionfruit parfait and white chocolate cremeux.
Looking forward to our next adults only celebration.