Don’t expect a typical breakfast menu at Alberta’s, but the plates reflect how the couple like to start their day.
“Delicious single origin coffees, vibrant thoughtful teas, cups of broth and good quality cheese, butter and bread are things we hang out for in the mornings,” says Marchant.
They use WA’s Five Senses single origin coffee, Ripple Effect Tea from Cowaramup, Cambray Cheese from Nannup, and source fresh produce from a number of local growers. “We then have sweeter dishes that are based around produce too and are all full of flavour,” Marchant says.
On any given visit, there could be whisky baba, classic tarte tatin, Streusel cake, lime bars or cookies to satisfy the sweet tooth.
“The dishes are smaller so we can highlight the produce well – if people are hungry, they can then eat everything and if not, then they can have a snack. We don’t leave space for any dishes that aren’t amazing,” says Marchant. “We have some staples that we keep on the menu like the morning bun which Ben bakes in house each morning and our cups of broths which our guests have really embraced.
“The morning bun and the broths are on the menu each day, but we do make changes to ingredients, so they also could be different each visit,” says Marchant. “Everything else comes and goes and we tend to sell out quite regularly, so I think our guests understand that what we have each day or the changes that we make are around the season we are in and what is good now.”