The sunny summer weather is perfect for cafés but when the mercury hits 40 and above, sitting outdoors or anywhere without air conditioning doesn’t make for the most enjoyable experience. This is where cafés like Bare Witness are perfect- it’s indoors yes, but the big open space with glass floor to ceiling windows facing the water means it feels like you’re still making the most of the great weather without constantly sweating.
But it’s not just the views and air conditioning that bring us here, the main reason we’re here is for the food- the menu consisting of a number of Asian inspired brunch dishes. The menu does change quite regularly too, so have you favourite whilst it can, it might not be there next time you visit!
The chicken and waffles appears to be a long time resident on the Bare Witness menu though. I”m not usually a fried chicken and waffles kinda of girl, I prefer my waffles sweet, as dessert. But good presentation does go a long way, and the beautifully presented stack of waffles and fried chicken did appear much more delectable than it had sounded on the menu so couldn’t help but to give this one a go.
And we’re glad we did!
There’s plenty of texture in the crunch of the fried chicken batter, crispy thin slices of green apple and fresh pillowy waffles. The green apples add a good measure of tartness to cut through the savoury thick gravy which binds the multiple components together.
That said, I’m still not sold on the chicken and waffle combo, the sweetness of the waffles against the saltiness of the gravy and greasiness of the chicken was still remains a bit of an awkward mix for my palate, especially since this version uses Liege Waffles, complete with the occasional crunch from the pieces of pearl sugar in the waffle.
A simple mushrooms on toast is my kind of breakfast, but Bare Witness’s take on this simple dish takes it up the next level….or maybe even a few!
The mixed mushrooms are cooked in a miso sauce which makes for something a little different and work surprisingly well, epsecially with some Asian mushrooms like Enoki. The saltiness also provides the perfect contrast for the sweetness of the lightly toasted brioche slice.
But there’s a lot more going on than just mushrooms and toast, in the form of a deep fried stuffed zucchini flower, asparagus, crumbed egg, peas, hazelnut crumb, percorino and prosciutto. It’s very busy, but in a good sort of way, each bite being different than the last. My favourite component has to be the crumbed egg, with the perfect runny centre, but by the time I’m done with the dish there’s not even a single hazelnut crumb left on the plate.