Address: 1 Arranmore Drive, Flat Bush Herald rating:
The menu was a short list of mostly healthy and local produce (the smoked bacon with french toast fritters and maple and bourbon syrup aside). Among the interesting offerings, old favourites featured, such as a full English breakfast ($19).
The look was clean, polished and sunny - but empty. Therewas just one other couple seated outside in this large space on the Sunday morning we visited.
The food was the highlight of Texture. I picked the sauteed mushrooms with cashew, avocado and semi-dried tomato on malt rye ($18) because it sounded interesting. The "secret recipe" cashew and mushroom sauce was creamy and well-seasoned. My partner picked the poached eggs on bubble and squeak with creamed spinach and bacon ($20), making a big dent on his 5+ a day. Both tasted wholesome, homemade and hit the spot. Chef and owner Simon Sheehan was obviously proud of his tucker, coming out to chat to us about our meals and food philosophy.
The coffee had just the right amount of foam according to my partner who happily sipped a flat white. I picked a green protein smoothie, despite a warning that other diners before me hadn't appreciated the flavour of this healthy brew. A smoothie fan from way back, I thought the green juice was good - it just needed ice, particularly on this hot summer's day.
The service was slightly awkward. Despite being the only two people requiring any service in the entire cafe, we were told we had to order at the counter. Chef Sheehan almost made up for this at the end of our meal.
Overall Texture is a welcome addition to the emerging South Auckland suburb of Flat Bush. We appreciated the healthy fare but a bit more enthusiasm from floor staff would go a long way to drawing in, and retaining, punters.
