PUBLIC CBD, Adelaide
It’s a loved-up affair at Public CBD these days – not only are owners Danielle Elia and James Anthony a husband and wife team, so are the newly appointed chefs. Enter Head Chef Bradley Pearce and Head Pastry Chef Cheryse Pearce, a young couple passionate about food. Brad was Executive Chef at the Kooyonga Golf Club and has spent some time working under the well-known George Calombaris in Melbourne. He’s committed to creating simple, beautifully presented dishes – dishes that highlight the produce, are well seasoned and full of flavour. Cheryse is all about sweets, starting at Tanunda’s Careme pastry, Adelaide’s Mulot’s Patisserie, and patisseries in Melbourne. Talk about a perfect match…
I hadn’t been to Public CBD since it first opened back in 2012 and Stewart Wesson was in the kitchen – just after he’d won Australian Young Chef of the Year, so I was keenly interested last week when I was invited along to try the new offerings. Public CBD is one of those places where you can just drop by for just a coffee, have some cake or enjoy a quick or long lunch with a glass of wine or two, and they’re open late on Fridays.
I went on Saturday, and Saturday brings an all day brunch menu. The usual bacon, eggs and toast don’t excite me much so I was pleased that the menu offered up of some really interesting dishes. Two things particularly caught my eye – the Sea Scram and the Asian Pork Burger. Luckily, my friend liked the sound of these too so we decided to share them.
The Sea Scram – scrambled eggs with crab, clams, cured salmon and salmon croutons with house-made dill oil and sourdough. For me – this absolutely ticks all the boxes, and it didn’t disappoint. It was quite rich, with a generous amount of seafood. And that beautiful crispy fish skin was such a nice touch. It came with piece of toasted nicely sour sourdough. I would definitely have this again.
The Asian Pork Burger consisted of crispy pork belly, bean shoots, herbs and chilli dressing, and the accompanying sidewinder fries made for a hearty meal. Those fries were crisp and golden and fluffy on the inside. A really good burger.
We were pretty full afterwards but my sweet-toothed friend insisted we try something sweet and I’m so glad she made me. At least she let me choose, and my choice was the Ricotta Hotcake with seasonal berries, spiced syrup, nuts and seeds and vanilla triple cream. I didn’t really have any expectations, but I can sum this up in three words… BEST HOTCAKE EVER!! Seriously, this was stupidly good and I’m not even partial to sweet stuff. The good thing about this dish was it wasn’t really overly sweet, thanks to the pine nuts, almonds, sunflower seeds and pumpkin seeds.
Brad came out of the kitchen for a chat and you can just feel his enthusiasm. He’s excited to be at Public CBD and excited to have the freedom to create. His food not only looks beautiful, it’s fresh and absolutely delicious. Speaking of which, I managed to get a couple of photos of the dishes that the table next to us ordered, they just looked so good! It’s time to pay Public CBD a visit!