I first went to Saving Grace the day after Kat and Jer’s wedding. We had a good sleep in and so brunch was a late one on a Saturday afternoon. Not knowing what to order, I knew before the food hit the table that I would be back to order more.
My second visit was a calculated one as the hour and a half wait on a weekend was a tough one. This time, we chose a Friday at noon. It was busy but we didn’t wait.
There are only two problems at Saving Grace: it is teeny tiny and the dressing on their green salad tastes like water.
The rest is bang on. The menu is interesting and creative, it’s a lot of twists on the classics and it’s clear that someone in the kitchen has an affection for Mexican and Indian cuisine.
A BLT at Saving Grace is tucked into raisin bread and includes avocado. The flavours and textures are attracting opposites; smooth avocado, crispy bacon, sharp cheese and sweet raisins.
Their eggs benny replaced Hollandaise with avocado cream and ham with smoked trout. It was genius both in the mind and on the palate.
The French toast is actually made with French bread. Caramelized bananas are sweet and mushy and the bread is sopping with syrup and browned butter. Add a lamb sausage; it’s the perfect touch of salt to such sweetness.
The espresso is ok, the coffee is great and the tea is loose.
If you haven’t already been to Saving Grace, then go and if you have, then I know you'll go back.
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