Scrambled in Sydney’s Enmore is one of those familiar local places that champion simplicity, making breakfast classics the way you expect them. For Scrambled it’s about familiarity.
Owners Neil Bourdakis and Kat Piammanus are focused on keeping things the way they are. There is a definite nostalgic vibe about Scrambled. There is a corrugated iron lined bench space with cookie jar pendant lights above; kitsch wooden panelling on the walls and posters of old movies, ranging from Psycho to Barbarella. The combination of re-purposed steel stools and wooden tables create a rustic and familiar feel about the place.
“For more than a year Neil and I looked around for a place that was right for us.”
“We always wanted to do it, if you work in hospitality for a long time, and you see what you can do, you think why not own your own stuff.” Kat explains.
Both Neil and Kat worked in Hospitality before, meeting in the industry and deciding to run their own café.
“We had to decide on a place that suited us both, somewhere we can share.” Kat says about the pairs first fully-fledged hospitality venture.
Scrambled is a place for Enmore locals, with a menu that reflects these expectations, with a range of breakfast classics. The best seller is the Salmon stack, your poached eggs and salmon dish on garlic oil bread and dill mayo sauce. Or the ever classic, Bacon and Egg roll. It’s the type of place you can come and know they’ll have your breakfast favourite.
Locals can also enjoy a great coffee from Coffee & Co roasters, or a hot apple ginger juice in winter. They also do Acai in both bowl and smoothie take-away form. If you’re in hurry you can grab a sandwich to go, with a bunch of pre-made classics or you can make your own creation.
Scrambled is open from 7am – 3pm on Weekdays, and 8am-3pm on weekends.