Circa Espresso voted best brunch cafe in Parramatta
‘Iconic’ Ottomon eggs, sourdough pancakes and eschewing trends have led this mainstay cafe to be voted the best for brunch in Parramatta.
Parramatta
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Circa Espresso has been voted the best cafe to indulge in brunch in Parramatta and it’s the coffee and Ottomon eggs which are the ingredients to success for the noshery, which has been attracting food lovers for a decade.
Owner Aykut Sayan opened the Circa Espresso in 2010 when converted a dilapidated terrace on Wentworth Ave into a charming cafe filled with the aroma of coffee roasted on site and more-ish dishes such as the signature Ottomon eggs and fellow staple, baked eggs.
“The Ottomon eggs have become quite iconic in Sydney now,’’ Mr Sayan said.
“Since then it has a life of its own. The other thing that’s developing a following at the moment is our sourdough pancakes (waffles).’’
For the unacquainted, the poached Ottomon eggs have crumbed eggplant, garlic labneh, burnt chilli, sage butter and fried leeks served with housemade focaccia.
The baked eggs with sujuk also have plenty of fans savouring the danish feta, sliced roma tomatoes, harissa gravy, a hint of chilli and housemade focaccia.
The waffles have housemade ricotta, figs, wildflower honeycomb, crushed walnuts and thyme.
While the cafe’s menu is creative, Circa is not one to get carried away in food fads.
“Don’t follow trends, it doesn’t do anything for you,’’ Mr Sayan said.
“If you do an amazing scrambled eggs for 10 years, it’s a great scrambled eggs. People will like it regardless. The main thing is we have stuck to our guns, we haven’t gone with the trends.’’
The cafe embraces a classic approach to using fresh fruit and vegetables.
“We just go with whatever’s available seasonally,’’ Mr Sayan said.
“As we approach autumn our menu will start to get richer in flavour.’’
That includes a Malaysian and Indonesian-inspired pork belly with a tender skin and a light, vinaigrette-dressed salad.
Along with the dishes that remain a constant, Mr Sayan is proud that, unlike the high staff turnover at most cafes, many employees have worked at Circa for almost a decade.
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