SPR MRKT's brunch items, previously only available on Saturdays, are now also offered (at least for selected items) on weekdays as well. Their Eggs Benedict/Florentine and Bangers and Mash can now be ordered any day of the week, in addition to their daily changing menu.
Items like their Smoked Salmon with Scrambled Eggs, however, are still only a Saturday luxury. The creamy scrambled eggs, which seem just slightly underseasoned at first, ended up pairing perfectly with the savoury smoked salmon. The dish came with slices of delicious buttery brioche that were perfect for mopping up my eggy Eggs Ben goodness.
The eggs were poached perfectly, and the hollandaise had a ton of flavour. Both mixed together made an amazing sauce that we completely cleaned up with the brioche (random bit of trivia: in Italy there’s actually a term for mopping up your plate with bread – scarpetta). I also like the fact that they use little English muffins rather than large slices of toast. I find the thick slices of brioche in Wild Honey’s Eggs Ben a bit too much bread for the amount of egg.
We also tried their scones with jam and clotted cream. Yes, proper thick clotted cream, rather than whipped cream that many places serve with their scones. We tried a plain and a raisin scone – we both preferred the plain.
On Thanksgiving day, SPR MRKT also had a special Thanksgiving menu, with traditional holiday comfort food items like mac and cheese in a baked pumpkin and a turkey roast. They also had a New England clam chowder which was excellent, and I reckon should be on the permanent menu at some point… Not too thick and creamy, and absolutely loaded with clams.
The roast turkey was also outstanding – really tender, even the breast meat, and according to Chef Jo they don't even brine their turkeys. It was served with an interesting wild rice stuffing, and a cranberry foam.
SPR MRKT is taking holiday orders for their roast turkey - $85 for a 4kg bird, with stuffing, gravy and cranberry sauce included. You can choose between the wild rice and pine nut stuffing, and a breadcrumb, sausage and golden raisin one. They’re also selling a trio of mini logcakes, in Chestnut, Chocolate and Passionfruit, and Salted Caramel flavours, which I reckon will make good gifts. I’ve already placed orders so that I don't have to do my traditional Christmas baking this year – woo hoo!
Orders have to be given at least 3 days in advance. Email them at firstname.lastname@example.org, or call 6221-2105, if you want more details on their holiday offerings.
So good. Yum. Although I think the best dish is still the Eggs Ben/Florentine.
2 McCallum Street
Mon – Fri: 8 am – 9 pm
Sat: 9 am – 4 pm