We both had Friday off work so we went for a great breakfast at Homa. I've been wanting to go for a while as it's always full and the menu looks fantastic. The restaurant itself has been beautifully done up, the huge windows let in plenty of light and the simple decor makes the most of the building. It has the perfect relaxing atmosphere for a lazy brunch.
The breakfast menu is amazing, I'd happily eat everything on there. I was really tempted by french toast with poached pears and vanilla syrup or saute potatoes with chorizo and poached eggs, but opted for smoked salmon & wilted spinach on a toasted muffin topped with poached eggs and hollandaise, which is my favourite breakfast. Chris had toasted sourdough topped with Italian ham & cheese with poached eggs, cherry tomatoes and mushrooms. Both dishes were absolutely delicious. The eggs were perfectly cooked with a runny yolk and they were very generous with the salmon, really great. The coffee and freshly squeezed orange juice were also excellent. They use good quality ingredients, which are well cooked and presented beautifully, I'll definitely be back to try something else from the excellent menu.
The only area that let them down was the service. It started off well, but tailed off towards the end as the staff stood around chatting. Our plates weren't cleared until after we paid the bill, even though we'd been finished for around 20 minutes. After unsuccessfully trying to catch the waitress's eye I went up to the counter to ask for the bill, when it didn't materialise I had to ask again. There were only 4 tables and 2 members of staff so I would've liked them to be a little more attentive, especially when they added a 12.5% service charge to the bill at breakfast. It's a shame as every other aspect of the meal was perfect, but as the food was so great this won't stop me going back again soon. It says a lot about a restaurant if the breakfast is so good it makes you want to go back for dinner!
Salmon & poached eggs:
Fancy ham & eggs:
Creed tucking into his brekkie: