Christopher Linton
Google
Breakky with the birds in Taringa Central.
Iced Mocha;
Rich yet not overwhelming, the cocoa is beautifully balanced — almost reminiscent of a grown-up Nesquik. There’s a subtle, almost spicy depth to the chocolate (not heat-spicy, just a gentle kick). The coffee presence is smooth and harmonious; you can taste it without it overpowering the drink.
Eggs Benedict;
Two slices of perfectly toasted sourdough form the base for soft, gooey eggs drizzled with a lighter, more delicate hollandaise than most. It avoids that overly sweet heaviness some cafés fall into, instead letting the eggs, toast, salmon, and spinach shine together. A touch of paprika replaces the need for extra seasoning, so try it before reaching for salt or pepper.
The capers — which I’ve only ever enjoyed on pizza — worked surprisingly well with the salmon, while the thin slices of radish felt like angel wings perched atop the dish.
It’s been a long time since I’ve had such a balanced breakfast. Even after having to ask for a cloth to wipe my own table when I sat down, I didn’t mind — the friendly chap who made my iced mocha and served me was a delight, chatting warmly with his regulars.
Atmosphere & Setting;
Clay’s is best enjoyed in small groups — no more than say four or five. It’s intimate rather than built for big gatherings. Nestled on a little balcony rise along Moggill Road, it overlooks a tucked-away view of Brisbane City — just enough to give you perspective as you sip your morning brew.
The walls are set with hand drawn pictures of framed natural bird and wildlife that you can buy- and they looked down as I enjoyed my meal.
If you’re not a local, it’s worth knowing this café caters mostly to nearby offices and businesses, with limited foot traffic. I stumbled upon Clay’s by chance after running an errand, and I’m genuinely glad I did.
