New Spring Menu At Jacu Espresso
Adrien Van Bruinessen | On 09, Nov 2014
Jacu Espresso is fast becoming a well known, and well loved, destination for Brisbane’s caffeine addicts and foodies. In the past eighteen months this warm and humble coffee shop has transformed into one of the most popular cafes on the South side. Jacu Espresso offers much more than just perfectly poured specialty coffee and your usual egg on toast. They have recently added a variety of tasty, innovative breakfast and brunch options to their menu, all thanks to their geniusÂ chef, Tim Dorman.
As if we weren’t already being spoiled for choice with their locally roasted beans, extensive range of teas and tempting house-baked goods; as well as your usual delicious and aesthetically pleasing brew, you can now beÂ pleasantly surprised by what is on offer on the new Spring menu.
You can expect simple, fresh ingredients that pack a punch of flavour. Those not-so-early-birds can rejoice over the Tasmanian smoked salmon with pickled vegetables, beet puree, herbs and a hens egg dish and the twelve-hour chipotle pulled pork shoulder, toasted brioche bun, fennel and red onion slaw dish, both perfect for brunch/lunch.
Set to be the new favourite for those who loved the haloumi dish, the Za’atar grilled saganaki cheese, smoked eggplant, asparagus, parsley and poached egg dish is teeming with flavour. Fresh, exotic and tasty, expect to develop cravings for this one as soon as you swallow your last bite.
For those of you with a sweet tooth like myself, the cinnamon french toast with whipped ricotta, vanilla poached blackberries and toasted coconut is melt-in-your-mouth divine. Perfect combinations of flavours and textures make this dish a must-try.
Chef, Tim, says, “I think there was a massive gap in Norman Park for a cafe to fill, providing modern, well executed brunch partnered with great brews, and I think our new menu manages to do just that.”
Jacu Espresso is located at 172 Bennetts Road, Norman Park.
For more coffee and food porn, follow their Instagram: Instagram.com/jacuespressoÂ and Facebook: Facebook.com/Jacuespresso
Image credits: Thomas Abbott