Whistle & Flute graces Greenhill Road with its presence, a new kind of office lunch on this long road seemingly lacking in eateries. A new venture by Josh Baker (Coffee Branch, Clever Little Tailor, Pink Moon Saloon), Stewart Wesson (Flinders Street Proejct) and Jamie Botten (The Ed), this hidden sanctuary whisks you away from the cold office buildings and dusty noisy passing traffic on the road. A small doorway between red brick walls takes you inside a secret garden, surrounded by wood and greenery with plants overhanging above. Quite the place to relax and enjoy the change of scene from your office desk.
Though we were here for lunch, we couldn’t help but notice the breakfast menu too. It’s reasonably exciting with dishes like Mushroom Ragout, Maple Roasted Granola, Smoked Salmon and Blue Simmer Crab Scrambled Eggs alongside classic poached eggs and smoked salmon. What caught my eye was the Peanut Geezer. Dessert for breakfast is allowed, it’s official. Never mind chocolate churros in Spain, Adelaide gets a peanut butter parfait with chocolate and salted caramel.
Breakfast finishes at 11am on weekdays so we were on to the lunch menu where things like pork belly, Middle Eastern ground lamb and open steak sandwich draw your attention. For something lighter but decadent, Abbots and Kinney pastries are flaunted on the counter. Naturally Mr Foodie couldn’t help himself, even forgoing a steak sandwich. I mean, look at that golden puffy pastry.
We settled on the Slow Cooked Pork Belly with green curry sauce and salad. The salad looked so vibrant and fresh, with crunchy fresh bean sprouts, cucumber and coriander. The kernels of charred corn provided bursts of sweetness to further enhance the flavour while crispy crackling was like having naughty crackers with our salad. I couldn’t quite get the green curry sauce taste though. Our pork belly was unfortunately overdone, rather dry with chewy meat.
Craving for something clean and light we ordered the Soy Poached Chicken. The poached chicken breast came in a soy ginger broth. Unfortunately our poached chicken was once again a little dry. Appeared more boiled than poached. Despite swimming in broth, it wasn’t as tender or succulent as we would have liked. The broth lacked depth, to us it tasted like soy sauce in chicken stock. It needed more layers and more aromatics, perhaps a tad stronger ginger flavour as well being that it’s named on the menu. While I understand it’s tricky to separate the oil from real made stock, the broth left an uncomfortable film of grease on our lips. Once again it came topped with fresh bean sprouts, spring onions, coriander and fried shallots. All ingredients that I love, just so juicy and fresh, I was glad they were generous with the shallots and coriander.
Whistle & Flute are open for breakfast, lunch and after work drinks. The coffee is good. It’s in a great location that fills a gap in the business lunch scene. I’ve been hearing a lot of good things about their breakfast. Perhaps I will have better luck with their breakfast next time!