While the queue for takeaway coffee is often relentless, you shouldn’t be waiting very long for a table. Even on wintery days, the interior is cosy and the staff are warm & friendly.
Once again, I happily soaked up the aromas and deep flavours of FWC’s house blend. You won’t find much better in the area. Cups are $3.50.
Also available is tea ($3.50), loose leaf chai ($4.50), milkshakes ($5.50) and iced coffee or chocolate ($5.50).
The smoked trout and roast fennel baked egg ($19) delivered on so many levels. Even the salad on the side could have been enjoyed on its own. FWC’s lunch salads are some of the best I’ve tried and there’s always a new one on the specials board.
I love trout and this dish did one of my favourite fish justice. Topped with a baked egg this small skillet was brimming with flavour. Care and thought had gone into this dish and the combined flavours of fennel, caperberries, dill and trout worked amazingly well. I felt obligated to thank the chef after enjoying this.
It seems inevitable that someone orders the hotcakes ($17.50) each time I visit FWC. They are extraordinary so if you’re after something sweet, this is the dish to choose. They hotcakes deliver the perfect crunch on the crust with a melt-in-the-mouth interior all melded together with maple syrup and fresh fruit. Simple but executed so well.
For a more complex sweet dish, I suggest the crunchy French toast with peanut butter maple, raspberry syrup and fresh seasonal berries ($18). The omelettes are winners too and can be had with ingredients such as roast field mushroom, basil, pinenut and Bulgarian fetta ($18) or chorizo, field mushroom and salsa verde ($19).
Three reviews and five years later, Flat White Café has never failed to impress. In my estimation it has only improved in terms of atmosphere, friendliness, food quality and menu ingenuity. One of my highest scores for a very deserving establishment.
Overall Rating: 22.5/25
Payment Options: Credit cards, EFTPOS, cash