Public CBD has been around for 4 years and is still going strong. Staying true to the concept helps; PUBLIC is a destination eatery for the quick luncher or the lingering foodie. That's a testament to the the owner, staff and most importantly - the kitchen. Public's kitchen houses a new team of chefs and it's lifted the game to the next level!
Husband and wife Bradley and Cheryse Pearce have recently taken over the kitchen at Public CBD. Bradley is the Head Chef while Cheryse is the Pastry Chef making this duo a perfect match in more ways than one! The Pearce's moved to Melbourne to enhance their culinary skills. Bradley went to finish his apprenticeship landing jobs with top restaurants such as the George Calombaris' Mamma Babba and others in the group. While Cheryse had finished her apprenticeship in Adelaide, heading to Melbourne gave her the opportunity to learn more and be inspired by the Melbourne food scene. Bringing all this knowledge back to their hometown means that us Adelaidians are the lucky ones now!
We tasted four dishes from the Breakfast/Brunch menu - Pea Mint Ricotta, French Toast, Ricotta Hot Cake and the Coconut Tapioca. The passion and attention to detail for all four dishes was evident. Chef Bradley has made sure that each dish not only looks stunning but elements such as flavour and texture work well together to wow the palate too! Every ingredient plays a part and he has certainly stamped his personal touch to Public's menu.
The Pea Mint Ricotta with toasted sourdough topped with fresh peas, mint and ricotta with two free range poached eggs is a fresh and light dish. Peas may not be the trendiest vegetable at the moment but this dish screams of flavour. The poached eggs were perfect. This was the standout dish for us and we highly recommend it.
The French Toast is a house-made brioche with maple bacon, marmalade gel and cinnamon creme fraiche. This is a dish for the sweettooths out there. The crunchy toast with a sweet flavour is balanced out with the bitterness of the marmalade gel. The maple bacon is a crispy surprise that adds texture and flavour to this dish.
The Ricotta Hot Cake with seasonal berries, spiced syrup, nuts and seeds and vanilla triple cream was another flavour filled dish. So many elements in one dish. From the variety of crunchy nuts, the dense hot cake to the sweet fruity flavours of the seasonal berries. Once again, every element was a well thought out process and it worked perfectly.
The Coconut Tapioca with spiced sago, coconut yoghurt, caramelised pineapple, toasted coconut and raspberry was a nice surprise! It's like an alternative to muesli. The spiced sago had a lovely jelly like texture while the caramelised pineapple and raspberry gave it some natural sweetness. This dish was a refreshing fruity delight.
Pastries are a popular item at Public. They are made in house by Cheryse and often sell out quickly. The Danish pastries were fluffy, crunchy and buttery with a smooth vanilla custard filling and fresh fruit on top. We can see why these sell out quickly - they were perfect!
The new Spring menu at Public has flair and personality. The creativity and passion from Bradley and Cheryse shines in every dish and pastry. With such dedication to their craft, it's certain that Public is in great hands and will continue with its legacy of being one of CBD's popular eateries. If you haven't already put this one on your dining list - you must do so now!
Where: Public 12 Franklin St, Adelaide
Open: See below
Breakfast menu (available Monday – Friday from 7am till 11:30am)
Friday Night Menu (available from 3pm in to the evening) for #PUBLICWINEDOWN
Lunch (available Monday to Friday from 11:30am to 3pm)
Saturday menu (available from 8am-2pm) for #PUBLICBRUNCH