Herald rating:
The menu was fairly standard, with eggs benedict, french toast, variations on the bacon and egg theme and several offerings of waffles and bagels.
The look is eclectic, with pot plants on the tables, assorted mismatched ceramics and pictures around the walls and on plinths, and an old ship captain's chest serving as a coffee table between a couple of comfy-looking sofas.
The food was portioned well and was tasty. We ordered the Byron Breakfast of smoked salmon with avocado, spinach, roast tomato, poached eggs with wasabi mayo on sourdough toast ($19.50); spinach and feta eggs, scrambled with toast and tomato ($13.50) and a side of bacon ($4); and eggs benedict - poached eggs, hollandaise sauce with tomato, spinach and smoked salmon ($18.50).
The coffee is Corelli's own brand, roasted on site using fair trade beans.
