Il Solito Posto
| Where | Basement, 113 Collins St (entry of George Parade), Melbourne, 3000—View map |
Contact | 03 9654 4466 |
Website | www.ilsolitoposto.com.au |
Open | Breakfast Monday to Friday 7:30 am to 12:00 pm, Saturday 9:00 am to 12:00 pm |
Payment | EFTPOS, Visa, Mastercard, Diners, AMEX, Cash |
Diet | Check with venue |
Seating | Inside |
Kids | Get a baby sitter |
Pets | Unwelcome |
Lip smacking goodness in the CBD
Ellie Parker 19 October 2009
The first mouthful of house made baked beans with ham hock made me want to shut my eyes and murmur sweet nothings to the bowl in front of me. I resisted. I didn't want to look like a lunatic. But these beans were good. They had that lip smacking deliciousness that comes from big, handsome ingredients-ham hock, rosemary and rich tomato sugo. There was a whack of flavour in every mouthful. And not that this dish needed any further assistance, I was delighted with the accompanying batons of freshly toasted brioche, the addition of a poached egg and the fine microherbs perching on top.
As often happens, I stumble across little cafés and discover great food only then to notice that the place is packed to the rafters with patrons who have already made the very same stumble many years ago. Il Solito Posto is adored by its regulars. They probably all had the same baked-bean-mouthful moment last Winter. They're old hands at this. I'm just late to the table, again.
So what can you expect apart from beans and regulars?
They do great Genovese coffee. They don't do soy. They encourage you to order freshly squeezed blood orange juice for its anti-oxidant properties. The menu is broad enough to cater for most appetites and whims, ranging from fresh pastries and conserves to the full cooked egg and bacon beast. There is a pretty Bircher muesli ambitiously made with eight fruits. I couldn't quite identify all eight but I was happy with the quota of oats to fruit. On that note, fruit salad is made to order.
The space is divided into little bistro tables on one side and cushioned banquettes on the other. The CBD location results mostly in suited clusters and business talk. There is also a brisk take away coffee trade. There is a nice energy and pace to the morning's proceedings.
As I left, the manager arrived and complemented the chef on the day's lunch special which had just been chalked up on the blackboard. If the manager and chef are excited, why on earth wouldn't we be? Become a regular at the usual place.