Willow Cafe to change up Brisbane’s breakfast game

From Turkish delight creme brulees to prime rib eggs benedict, a new Brisbane cafe is set to push the boundaries on traditional brunch fare when it opens in the city’s east.

Creme brulee for breakfast? How about prime rib eggs Benedict?

Brisbane’s brekky game is set for a thrilling shake-up with the opening of new Balmoral cafe Willow.

From experienced eatery operator Adam Dartnall (Stones Throw, Stones Corner), the fresh venture will give foodies a reason to jump out of bed in the morning with a menu unlike anything in the city.

Behind the culinary quirks is pastry king and ex-Piefection owner and chef Matt Roman who has let his imagination run wild for the offering.

“There’s a lot to try and hopefully a lot to get people in,” Mr Roman said.

The line-up of dishes has been created with Instagram appeal in mind, while delivering maximum flavour with photogenic options like a stunning two-layer dragon fruit and vanilla bean panna cotta with figs, raspberries, crumble and the Willow logo etched into its surface; or the gorgeous Turkish breakfast brulee featuring a Turkish delight and rose water brulee topped with baklava, Turkish fairy floss and figs with the sweetness balanced by labneh.

Owner Adam Dartnall and chef Matt Roman at new cafe Willow in Balmoral with their dragon fruit panna cotta, Turkish breakfast brulee and Malay salmon laksa. Picture: Steve Pohlner

While for savoury lovers, alongside classics including bacon and eggs and avo on toast, there will be the likes of black truffle ox tail shakshuka and blue swimmer crab cakes with poached eggs, yuzu dressing and bearnaise sauce. Mr Roman also hopes to introduce sashimi and oysters in the future, as well as continually changing specials to keep the offering fresh.

But if the inventive menu is not enough, the cafe will also offer a showstopping dessert trolley to be wheeled from table to table bursting with sweets such as doughnuts, tarts, pastries, cakes, tiramisu, Belgian waffles and New Orleans-style beignets.

Complementing the food will be Seven Miles coffee for the cafe’s house blend and cold brew, with the idea to introduce guest roasters down the track and batch brews. Thickshakes, milkshakes, a handful of smoothies, freshly made cold-pressed juices, Australian and New Zealand wines and local beers will also be on pour, but the signature, Mr Dartnall said, will be a cocktail list allowing for boozy brunches. The eatery will experiment with a clear Bloody Mary made using tomato consomme and will offer mimosas as part of a bottomless brunch package.

Willow is pushing for an October 6 opening.