Number one son and I enjoyed breakfast at Espressohead recently which reopened about a month ago with a clean new look inspired by a fire.
That's the type of fire that visits uninvited and requires a complete revamp rather than the friendly sort that warms you on a cold winter's night.
The breakfast menu is compact but had enough choice for me and I was seriously tempted by crepes topped with chocolate shavings and stewed vanilla strawberries. But taking the high road I stuck with savoury mince and wasn't disappointed. Number 1 son chose the Big breakfast (probably because mum was paying :) and managed to fit it all in - bless!
The lunch menu has some old favourites, including pea and ham soup as a special. I've been advised that the Chilli and sage burger is well worth a try, even for a non-chilli lover like me - but I'd probably head straight to the Bacon and Zucchini fritters first. And then there's those beer battered chips...
Parking in West End can be a bit of a challenge but Espressohead has parking available for patrons at the back of the cafe. Access it via Thomas Street.
If you want to grab a coffee on the go there's a convenient front counter so you don't have to wait too long. The coffee here is Two Seasons, a brand that according to front of house Joel Stefanetti, is very popular in Sydney and Melbourne. New to Brisbane, Two Seasons is a single origin Arabica coffee which changes its source every six months, summer and winter.
Joel also says that the house Napoli sauce is made to a secret, authentic 'wog' recipe on premise. At the moment the delicious looking muffins and more in the cake cabinet are not made on site but there are plans to change that.
The cafe is licensed and seats 37.
Bottom line: Try the savoury mince - recommended.
Espressohead
169 Boundary St
West End, Brisbane. (07) 3844 8324