I am a student/writer always looking for a new place to try.
Published September 1st 2013
Classy Coffee and Decadent Décor
The perfect place for a business breakfast or lunch, Public delivers a wide range of house-baked pastries, poached eggs and the most elegant fried pickles I've ever encountered. With floor to ceiling windows that look on to Franklin St, Public brings a sense of business sophistication to the central market district.
Inspired by public spaces such as 'old railway stations and grand libraries' Public does feel spacious and industrial but the addition of booths add a cosy feel as well. The crowd is very professional, polite laughter fills the room as young up-and-comers dine with their older counterparts and gaggles of women squeeze into the booths for a work lunch and a glass of wine. This is the kind of place that makes Adelaide feel like a city. It is bustling Monday to Friday 9-5, unlike the hordes of deserted cafes that litter Victoria Square with the exception of Argo.
The waiters are formally dressed and very polite, giving a refined feel to the industrial space. Highlights of the menu include White Chocolate and Macadamia Pancakes or Wild Mushroom Bruschetta (pictured) for breakfast and Handmade Gnocchi or Wagyu Beef Burger with Fried Pickle for lunch.
This time I ordered the Bacon and Eggs with a side of Swiss Mushrooms with Parsley and Garlic; the eggs were perfectly poached and runny and the mushrooms were a welcome accompaniment. On previous visits I have had their Wagyu Beef Burger; the brioche bun is amazingly chewy and holds the burger well while a surprising fried pickle sits in a jar of lime aioli, bringing a bit of a twist to the classic burger and chips combination.
Bacon and Eggs with Swiss Mushrooms with Garlic and Parsley
On a final note, Public has by far the best froth on top of a cappuccino I have ever had in Adelaide. If you go to Public for anything, go to try a cappuccino or babycino. I don't know how they do it but it is perfectly silky and smooth every time I have been. Public is open for breakfast and lunch Monday to Friday and does dinner on Friday nights. Their head chef, Stewart Wesson, has also just won "Best Chef" at the 2013 Restaurant and Catering Awards, well deserved.