Peel St restaurant has had somewhat of a revival and fulfilling its potential as a laneway sensation. Peel St restaurant is a foreunner of several innovative restaurants of Adelaide. It has been a trend setter. We journeyed there for brunch around mid morning (just before the menu changed for lunch). Ideally they would have an all day breakfast menu but it's all good. Chefs Martin Corcoran and Jordan Theodoros, formerly of the Melting Pot and Aquacaf, are working wonders.
We were struck by the chic ambience at Peel st with signage, artwork and exposed brick. And some stylish lighting and stools.
Ordering breakfast we went with the Peel St Fry Up, set out on a large board, featuring Eggs, bacon, tomato, and mushrooms on sourdough. We love a huge fry up so it was a no brainer. In fact the two of us ordered the same dish, which is good for us but only features one dish for this blog post.
Coffee was spot on; with great colour.
For the hungry this Fry Up dish was perfect. Loads of bacon (thanks!) was imbibed and a couple of fried eggs on sourdough, with tomatoes in a salad with mushrooms a welcome accompaniment.
We noted Peel St restaurant is multi purpose and a foodie hub.
We would love to return to Peel St for lunch or dinner and experience the full blown menu. The lunch and dinner menu on the board catered for a number of tastes with Middle Eastern and Asian influences to the fore and generally modern cuisine. We say multipurpose because you can choose to go "smaller" or "larger". Come here for a glass of wine and smaller dishes for a catch up, or come with a group and go all out. Of course we always go larger.
Service was good although we prefer table service to having to go to the counter to order (maybe it's different at lunch or dinner). A rewarding experience. Get on it.