Iguacu

By BRENDA WARD for canvas

She says: I can feel a brunch coming on.

He says: It can be cured. Take two aspirin and call me when the sun gets up.

She says: Aspirin? I haven't got a headache.

He says (with renewed interest): Really?

(Much later)

She says: No, I really can feel a brunch coming on.

He says: Yes, dear.

She says: They have jazz at Iguacu on Sundays from 12.30. It's the Lounge Associates.

He says: Just time enough for you to get ready.

(12.30)

She says: The band's starting. Nothing like a good sax attack. It takes me back. Do you remember when this used to be the Alex and the band would play in the courtyard and we'd drink beer in the sun and listen to jazz all afternoon?

He says: I'm sure I was there, but honestly I don't remember much of it.

She says: I still like it. It may have lost that casual, carefree feeling, but it's still really quite special. It's turned into a cross between a conservatory and a plastered hacienda.

He says: Plastered? No thanks, I'll just have a ginger beer. We'd better order. There's a lot to choose from. I'm veering towards the bratwurst sausages with potato hash cake and bearnaise sauce ($15.50).

She says: I'll have the sweetcorn and zucchini fritter with bacon ($14.50). And toss in a glass of bubbles to celebrate the fact that it's Sunday.

(Much later)

She says: Cheers, there's something about champagne and the band playing That's why the Lady is a Tramp. Everything tastes better, and just as well, because without it the fritter would lack a certain crispiness.

He says: The sausages are a little bland for me, and it's a challenge to cut them up in a bowl, but it's pleasant enough - and the sauce is rich and delicious.

She says: See that group of women having brunch together. How nice. There's even a kids' menu. I just might bring my mum one afternoon.

Parking: Fiendishly difficult.

Ambience: Airy, snappy service, smart - with a licence.

Open: Weekdays 11am-late, weekends 10am-late, jazz on Sundays from 12.30pm.

* Read more about what's happening in the world of food, wine, party places and entertainment in canvas magazine, part of your Weekend Herald print edition.