Diane de Beer
At Pablo Eggs-Go-Bar it’s all about free-range eggs all day, from snappy all-day breakfasts to lazy brunches. Once you have your head wrapped around that, decide whether you want to go for classic scrambled eggs with toast or something a bit more elaborate like the Yemen flatbread, which is made in-house and topped with hummus, tomato-and-cucumber salad, and sliced boiled eggs. The egg and soldiers come smartly dressed with asparagus wrapped in bacon. These two are their more inexpensive dishes and are seriously good.
For something more extravagant, try the shakshuka in different variations to get the feel of their Israeli-based flavours or pamper yourself with triple-cooked fries with truffle and parmesan. The menu is playful but gets serious when it comes to quality. There are many ways to go, which demands more than one visit.
At the moment you can sip on wine, bubbles and cocktails, but plans are to add unique gin and vodka drinks to the offering in the future. The team also prepares sassy shakes and smoothies in front of your eyes in combinations like apple, carrot and ginger or beetroot, lime and orange juice.
There are already plans afoot to enlarge the Pablo Eggs-Go-Bar kitchen because of demand; if you’re there at peak times you may wait for your food, but the staff keep you informed and the service is snappy and delivered with charm.
The design is based on the ’50s but with some industrial art-deco touches. The centre work station pretty much sets the tone – and it’s a buzzy one. During busy times like Saturday and Sunday brunch the venue is packed with the cool crowd, but with luck there’s no wait. If you don’t have the time to hang out, simply grab breakfast on the run from the take-away menu.
Pablo Eggs-Go-Bar has monthly Cuban salsa evenings, and is open at night for private functions with spectacular lighting in a prime spot.