The Waiting Room
| Where | Shop 3, 8 Whiteman Street, Southbank—View map |
Contact | 03 8679 1800 info@thewaitingroom.com |
Website | www.rockpool.com |
Open | Monday to Sunday 10:00am till late, food served from noon till late |
Payment | EFTPOS, Visa, Mastercard, Diners, AMEX |
Diet | Check with venue |
Seating | Inside |
Kids | Get a baby sitter |
Pets | Unwelcome |
Breakfast at Tiffany's
Ellie Parker 31 January 2011
The next time you find yourself traipsing around town at 10am on a Saturday morning wearing nothing but last night’s frock, make up and regret, do yourself a favour and slink into TWR. This bar has the potential to be lusciously decadent, but is equally well equipped with discretion. A classic bar, in the true New York sense of the word, TWR allows a lady to sit quietly alone and gather herself together, before indulging in a recuperative champagne, cleansing ale or classic cocktail. After which, a lady might then be able to contemplate a brunch-type nibble along the lines of a Serrano ham montadito (baby open sandwich). By which stage, the lady might now be feeling markedly more herself, and might in fact be in the mood for something more adventurous such as a glass of the Duvel Leroy Brut Champagne and the Avruga caviar with boiled egg served on a bocadillo (baguette).
For those of you who are thinking “this isn’t breakfast!”, well to you I say extraordinary times call for extraordinary measures. And The Waiting Room is indeed extraordinary.
Inspired by the world’s best hotel bars, TWR recalls The Old Waldorf –Astoria Bar Book 1935, “certain gentlemen of other days, who made of drinking one of the pleasures of life”. This means the cocktail, wine and beer list is imaginative, extensive and exquisite. TWR opens its huge graceful doors at 10am and embraces every patron with an old world charm.
Better still is Neil Perry’s tapas-inspired menu. I don’t feel I’m drawing a long bow here by recommending this menu as a think-outside-of the-square brunch menu. Sure, the food is only available from noon onwards, but that’s about the same time we all seem to be ready for brekkie on a weekend anyway, so what’s the difference? Fresh bocadillos and montaditos are filled with quality Spanish ingredients, such as tortilla and aioli, red peppers, cured ocean trout, Manchego and anchovies. Terra cotta pots are filled with baked goodies such as Huevos Gitanis (Gypsy eggs) and spinach, chickpeas and cumin. The cheese and salami plates are simple yet delicious. You couldn’t want for more, particularly when paired with the fine tipples on offer.
Last but not least of all is the Blood Red Snapper. Neil Perry’s inspired version of the classic Bloody Mary, with a serious nod to the Regis Hotel’s version in NYC. This is the ultimate hair of the dog. It blows all others out of the water with the combination of beetroot, tomato, celery, spice, gin and citrus. It is a perfect way to start the day, or end a very long evening, whichever way you wish to look at it.
TWR is waiting for you. Slip in and sip a Snapper.