Tossed Salads and Scrambled Eggs

Bills – Sydney, Australia

Posted on: Thursday 15 December 2011

Bills is synonymous with breakfast. Bill Granger is renowned for his scrambled eggs, ricotta hotcakes and corn fritters. With three restaurants in Sydney, three in Japan and one in London, he is a successful businessman. The temperamental Sydney spring had us splashing in puddles to walk to Bills in Surry Hills.

Bills was busy on a midweek morning. We added our umbrella to the bucket by the door and were seated quickly. The dining room was brightly lit, painted in white, and furnished with birch tables and chairs. A communal table was near the entrance and decorated with a beautiful bouquet of flowers.

All the tables had a view of the kitchen. Shelves were laden with pastel coloured ceramic bowls with eggs and other fresh produce. Loaves of bread were stacked in a corner.

A glossy tiled wall displayed stemware.

The barista pulled Single Origin Roasters organic coffee.

I ordered Bills’ signature dish of scrambled eggs with sourdough toast. A thick slab of butter was wedged in the two slices of sourdough toast. Two eggs were folded with a third of a cup of cream, the recipe for these famous scrambled eggs. Soft and delicate, the eggs were decadently delectable.

Mr S selected the healthy toasted grain cereal with vanilla poached fruit served with yoghurt and honey.

It was a pleasant couple of hours catching up with friends and enjoying the hospitality at Bills.


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