Kate L.
Yelp
I've never heard of an Australian-style cafe, so decided to stop in one morning. I ordered a flat white, not really knowing what to expect. At 9:45 a.m. the pastry case was decimated so I chose the only savory item left, some kind of egg tart that turned out to be a mushroom bacon quiche.
I recoiled when to quiche rang up at $7-a lot for such a small morsel--but felt a little embarrassed to decline at that point. I was a little surprised when the barista handed it to me in a paper bag straight out of the case. I asked if it could be heated. "Not really. Um, maybe I could put it in the panini press?" she replied. I took a seat, and took a bite of my quiche. After that, the barista said, "Hey, I think maybe I can put that in a pan." Heating food after someone's started eating it seemed unsanitary and I didn't think a pan would heat the quiche evenly, so I declined. Unfortunately the quiche was cold as if it just came out of a refrigerator, the eggs were mealy rather than custard, and the mushrooms were not discernible. I deeply regretted buying it.
The espresso in the flat white was fine--gotta love an adequately pulled shot!--but I wondered how this celebrated Australian drink was different than a latte. Googling revealed it's a matter of proportion--so ordering a large flat white (to fit my commuter mug) was akin to ordering a large cappuccino. They don't really exist. Seems like, through my own ignorance, I have yet to experience a flat white even now. The "flat white" latte was passable, though.