The Port City’s Queen Victoria Street has a pretty solid offering of dining venues for locals and people willing to make the coastal drive. From the likes of Propeller, Habitue and Flipside Burgers, there seems to be something for everyone. And while I’ve driven past these and all of the other inhabitants many times, it’s not very often I stop by and actually eat. So when Bryony invited me to check out Short Black Sheep, owned by a friend of hers, I was interested to see what they had on offer.
Since Bryony manages the instagram account Perth Eats, it was a catch up for them to talk all things social, while showing us their most popular dishes on the menu. We snapped a few and ate a couple to actually get a taste of them.
The classic eggs benedict ($23.00) with poached eggs, hollandaise, free range ham on an English muffin was the first to come our way to fire off a few shots of.
Eggs benedict always reminds me of the days I first started blogging, when hollandaise was life. Nowadays it’s a less common condiment in my diet (though my love for butter still persists) and while it’s not something I’d usually choose, I can’t help but smile in memory at it.
When the pancakes ($17.00) made with greek yoghurt and accompanied by stewed apple and cranberries with fresh fruit and cream, hit our table I was nervous. They looked dark and I was curious what the flavour would be like.
I shouldn’t have worried. The use of yoghurt in the batter made them oh so light and fluffy – not dense in the slightest, yet they still had a good body to them. And best of all, they had a delicious flavour. Sweet but not sickly so, and just the slightest tartness as a background note.
It’s not surprising that in Fremantle there’s a large vegan and vegetarian crowd in existence, so the pumpkin smash ($20.00) with roast pumpkin and field mushroom stack, fried kale and house beans tends to be a best seller amongst regulars.
It’s a hearty feast, and nice to see something different than avocado on toast as a vegan option for those so inclined.
We finished up with the savoury toast ($15.00) topped with chorizo, feta, avocado and chargrilled corn. At this price tag, it did surprise me that it was a single toast slice but the toppings are generous to make up for it.
The chorizo was meaty, oily and flavoursome. It left a nice lingering hit of spice on the tongue, which was cooled down by the creamy avocado and sweet corn. The feta (be still my heart) was an ideal companion with the other ingredients and was a welcome addition. I would have liked to see more char on the corn which I think responds so well to this cooking treatment.
While we were there, Short Black Sheep had a steady stream of customers coming in and out. Some stayed for the food, others took away coffee and ready made rolls or salads. There’s also some small baked treats for sale which are made in house.
The food is relatively simple but has nice flavours. We enjoyed it and the vibe is relaxed. It’s tailored to the regulars and from the continual repeat business they get it seems to be working. A cute little Freo venue to check out next time you’re in this part of town.