avo good day

A FOR­MER bowl­ing club in Syd­ney’s IN­NER-WEST is worth miss­ing out ON A MORT­GAGE for, dis­cov­ers LEIGH-ANN POW.

Australian Traveller - - Weekends -

WITH A PER­FECTLY func­tion­ing toaster in the cup­board and av­o­cado prices back down to levels where the green fruit once again costs less than AMP stocks, it has be­come al­most crim­i­nal to eat break­fast out these days – ever since some de­mog­ra­pher opined that our col­lec­tive love of smashed avo on bou­tique bread with a soy latte chaser was rob­bing many of us of the chance to own prop­erty (like record soar­ing price in­creases and lax govern­ment reg­u­la­tion had noth­ing at all to do with it). So, I al­most felt guilty as I ap­proached Acre Eatery, the for­mer bowl­ing club in the in­ner­west Syd­ney sub­urb of Cam­per­down, on a sunny Sun­day morn­ing. The space, part of the com­mu­nity-based Cam­per­down Com­mons, has been trans­formed into a multi-faceted farm-totable eatery, in­clud­ing the Din­ing Room, serv­ing up com­fort food with a healthy edge, and the con­vivial Gar­den Ter­race, where break­fast is taken on the wide deck or at ta­bles spread across one of the old bowl­ing greens. The menu has all the break­fast req­ui­sites, from banana bread to poached eggs on crunchy, thick bread, baked in-house, with lots of add- ons, while the freshly squeezed juices come in cute lid­ded jam jars. Af­ter sit­ting down in the shaded sun we or­der sour­dough toast with a side of chorizo, the poached eggs with a side of sautéed mush­rooms, the sum­mer berry chia bowl with fresh berries and toasted co­conut, and, of course, the smashed avo on sour­dough, heir­loom toma­toes, fetta and dukkah. The place is fill­ing up fast with fam­i­lies and large groups of friends, but our dishes ar­rive af­ter only a short wait. The chorizo is char­grilled to smoky per­fec­tion, and gets heaped onto the thick sour­dough, while the mush­rooms are soft and herby, adding depth of flavour to the per­fectly poached free-range eggs. The chia bowl is a riot of colour, its pas­tel berry hue topped with bright red rasp­ber­ries and scat­tered flower petals. But taste is not com­pro­mised for looks; it has a silky-smooth tex­ture and a sub­tle, fruity fresh­ness. And as for the $18 smashed avo, which is piled high on the bread and topped with soft, juicy toma­toes (farmed on-site on an old bowl­ing green over­seen by Pocket City Farms) and creamy fetta; the gen­er­ous sprin­kle of dukkah adding pops of nutty spice? It is def­i­nitely worth the guilt trip.

All AT re­views are con­ducted anony­mously and our writ­ers pay their own way – so we ex­pe­ri­ence ex­actly what you would.

CLOCKWISE FROM TOP LEFT: A bowl­ing green-turned-city farm; Acre’s all about farm-to-ta­ble dishes; Things are a lit­tle more re­fined at this ex-bowlo now.

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