Revel in the delectable offerings of Black Sheep Coffee Roasting House, a charming cafe set in the picturesque 109 Norman Street, Woolloongabba, Brisbane, Australia. With a menu bursting with flavor, it's a must-visit for any food lover. A coveted rating of 3.8 and an army of satisfied patrons reflected in 27 reviews – we are not just a restaurant, but a landmark of great taste and exceptional dining. Join us and partake in this unique gastronomic adventure.
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The full menu from Black Sheep Coffee Roasting House in Woolloongabba!
All prices are estimations.
Was tempted by Atreyu's review and surprisingly discovered that there were quite a few new born babies around the area since the past one year. Café Nature definitely is one of them. Located at the ground floor of Oaks apartment and it provides the facility of visitor underground carpark if you are early enough. Stepped in and found that the lay-out si good to have high ceiling and nice comfortable dining area. I believed that this cafe is running by a group of passionate Taiwanese since I found that they also serve bubble-tea besides the normal cafe menu. Since it was my vegetable day, I ordered my flat white and the Roasted Veg with scrambled Egg. Service is attentive, friendly with sincere smile and production time is efficient. Coffee presented without nice coffee art and slightly weak to me; however, the savoury dish regained lots of marks with rich varieties of roasted vegetables and perfectly prepared scrambled egg. Overall, I am impressed with this café and definitely will return for the bubble-tea one day.
On the entrance level of Hotel Chino is Chino. Taking the translation of Wooloongabba (the meeting place) to heart, that is what it aims to do whether it be guests at the hotel or residents nearby, there is something that is accomodating and close for this quiet little place. Dimmi was doing the rounds again, releasing a place to have 50% off the total bill and this time around it was Hotel Chinos. Booking it in, this time around my housemate/dining buddy opted for it to be a breakfast meal since some of the stuff sounded quite unusual. Despite the rainy weather that morning, it was off to here on a weekend morning for Chino's. This is one of the most mixed I have been about a place in quite a while. There were elements of competency but it never fully held together as it should have done so. <br> <br> Starting off though, the owner/chef Alex saw us out there with the rain and let us in. That was a good start to the experience. He welcomed us and was pointing us to take a seat. Little was wrong with the service regarding him; he was a decent enough fellow. That is a bit more than can be said about the waitstaff. When it comes to the service, there needs to be a bit more training there. In saying that, there was nothing overtly terrible with how we were served, and when the attention was needed but ultimately it was bare minimum that the young lady seemed to do with customer service. It does not take a veteran to know that it is the little touches that really add up to a place. For example, filling up the water - or even getting water for the clients without asking is a good start. A top up here and there is also good. Additionally, she didn't make the effort to go up and ask how the meal was. Just a word to Alex, if this place is going to remain in the mind of the client base, having service that is attentive and forthright is going to make it more memorable and add to the place. It is all about little gestures such as a few that I mentioned just before hand, but those can really cumulate. <br> <br> Depending on what time of day you come here, the menu will be different. Breakfast is a range of wholesome and fairly substantial choices, having a bit of everything to please the most people possible. That is from toast to health food, to a full on meal, it is all there. Dinner and lunch is a bunch of plates, with tapas style stuff on small plates and big pieces of meat on larger plates. For that hotel sort of restaurant; it has what is to be expected. <br> <br> As usual when it comes to the meal, coffee was the first order of business. With me that means doppio. They use one blend that I have not seen before, which is Abrisca. From this one coffee, I can say that it is quite good. The strength of the buzz is fairly medium, and the beans have a good depth and range of flavour - sort of on a chocolatey note - and that it was a well-extracted shot making a nice cup of brew. <br> <br> I was going to order something else before the waitress mentioned a special that was not on the menu. This was kind of a big breakfast that consisted of bacon, eggs, sausage, tomato, mushrooms and toast, plus I asked for some black pudding as well (it was on what I was going to order). For the most part, I thought it was okay. The black pudding was delicious, with a soft texture and slightly dark flavour - you either like it or you don't, and my sentiments is that a Full English breakfast must have it. The sausages were tender, and the bacon well cooked with a tad bit of crispness to it. With the hash browns, they were kind of standard - obviously gotten from a packet and I feel the egg might have been a bit overcooked. Both the tomatoes and mushrooms were fresh and tasty, adding a good bit of variety to the plate. <br> <br> Not having had it for ... let's say longer than I have been alive, my dining buddy looked at lamb's fry and thought to give it another try. Getting to the end of it, he told me that there was a reason that he had not had it all that time - it is not a pleasant cut of meat. I didn't think it was as bad as he was making it out to be, but the texture was certainly quite off. It was not really chewy or tender or whatnot - just a bit of an off-cut used as budgeting. There is not a whole lot of appeal with lamb's fry, so I will suggest 86 it for the future. <br> <br> This place does have some elements of being good, and as per usual I want to like it as much as it can be. The major issues that I have with it did relate to a slack standard of customer service, and also about what Chef Alex wants this place to be. I am merely postulating and guesstimating that this is English cuisine, as it has a number of old classic English dishes though that is not been made clear. I do not whether to say it is off to a good start or not; what is definitely apparent is that they need a bit more engagement with the clientele and try to find what could work for them, then carve an identity out from that. Basically, it can do a whole lot better than it is currently doing and needs to act on it pronto.