Campos Coffee

One of our favourite spots for brunch is Campos Coffee. It's an oldie and a goodie, even with all the new cafes that are popping up around Brisbane. We always return to Campos even after trying new places because it just always seem to be the perfect combo of great service, coffee and an ever changing, seasonal menu.

There was one time where we abandoned Campos for a good 6 months because of one awful experience (watery lentil soup?) back in 2013 where we thought the place even changed ownership but after returning in 2014, we haven't looked back. 

Hubby's favourite is the fries with garlic aioli --I'm not much a chips fan but I have to agree this is a really satisfying, flavoursome bowl of chips. Today though, we left off the chips and our treat was the Banofee slice. 

Banofee slice

I have no issues eating dessert first, especially if this is the 2nd last slice left in the cabinet. Not overly sweet with a nutty, caramel banana base. And I definitely appreciate the extra effort to take it into the kitchen to plate before it came out to us. Perfect with a perfectly brewed coffee. On this note, the Campos coffee can be a bit strong for some people (even for me at time)--but it's perfect to have with this.  

Smashed avocado is always a favourite with us and since they change their versions of smashed avo every month, almost guaranteed we'll get a smashed avocado every time we come here. 

Smashed avocado,  coconut milk, chicken curry and poached egg. 

This combination of coconut, curry etc didn't appeal to me on the menu, just seemed strange! But hubby insisted on trying and I'm glad he did. Interesting having curry with avocado but it somehow works with the curry being more of a soy flavour rather than a curry.

Other dish we tried was the black olive gnocchi -- of course we'd try it, basically anything i have no chance of making we'll try. Both of us thought it was yummy, chewing fluffy gnocchi but the olive flavour was very subtle. The table next to us ( can't help over hearing) thought it was bland, also made the comment the capsicum should have been evenly shredded and mixed throughout rather than large pieces. I thought that was a bit of an overkill. Touch critics all round. 

Not their most spectacular menu ever but does still meet the Campos standard. Can't wait for the September menu to see what they can do with spring ingredients. 

Black Olive Gnocchi with roasted capsicum