Close friends will know that my second passion after garlic, would have to be cheese. With that in mind, we decided to try out Fromage the Cow, a relatively new fromagerie in Milton, for last weekend's brunch.
We arrived at around 9.30, to a half full restaurant. Despite not having made a booking, we were able to grab a table quite easily.
Menus were promptly provided, and consisted of two pages, one for food and the other for drink. I had chosen to come during the brunch period as the selection of food available was far more attractive (in my opinion), than the lunch/dinner menu.
After ordering, we took a moment to look around the fromagerie.
I purchased a piece of the truffle pecorino to take home and use for dinner.
Despite being captivated by the cheeses, we soon returned to our table as our drinks had arrived.
One friend got the fruity cold press juice, which contained apple, lemon, mint and pineapple, which was a very refreshing start for the day. But for the price, I considered it to be a little bit small. My other companion, ordered the iced coffee, which came with a generous dollop of rich thick whipped cream. He found the coffee to be quite strong the drink could have been a bit smoother overall. Whilst my companions were insane to order cold drinks in the middle of winter, I opted for the sensible choice of a hot cappuccino, which was also strong, but could have richer foam.
Before long, our food arrived. My first companion ordered the crushed avocado with sourdough, goat cheese mousse and roasted sesame dukkah. She ordered it with an added serve of eggs and leg ham. The dish was very wholesome, and the ham was particularly generous and thick cut. The avocado was well seasoned and my companion especially enjoyed the addition of lemon, which added some extra tang to the dish.
My second companion ordered the Irish Rarebit on sourdough which came served with poached eggs and tomato salsa. He also added an extra order of bacon to the side. For those who are unaware, Rarebit generally consists of melted cheese, mixed with ale, mustard, ground pepper, paprika and Worcestershire sauce. The Irish variation on the dish includes an added dash of Guinness to the mix. Having tried some of his food, I absolutely loved how crispy and delicious the bacon was, and how it complemented the delicious stringy cheese, which was very strong in taste. The salsa added a dash of freshness to the otherwise very heavy dish, which I really enjoyed.
I ordered the bacon and eggs served with sourdough and an added side of avocado. As mentioned above the bacon was absolutely delicious, being crispy on the edges whilst maintaining some elements of juiciness on the inside and was nicely seasoned. The eggs were also crispy on the edges just the way I like them, but with a delicious runny yolk. The sourdough was ample and wholesome, though for the price I would have liked it to have more than one slice. The avocado was also quite generous in portion and nicely flavoured.
Price Range: $20 - $30pp