Breakfast review: Finlay & Sons no. 917, Inglewood

Finlay & Sons 917

Finlay & Sons 917

Finlay & Sons no 917 is the latest cafe to hit Beaufort Street in Inglewood, and it is certainly making an impact after only three weeks. We noted that they open at 7:30am for coffee but the kitchen doesn’t start for thirty minutes, so we arrived right on 8am yesterday (Saturday) to find it just about full. They’ve managed to squeeze a lot of tables inside, and there are tables outside and some shared seating, but it’s worth noting that it’s pretty cramped.

By the time we left, all of the tables were well and truly taken and there was a queue forming outside. it seems to have taken quite a bit of business from the usually-busy Mia Cafe just a few doors down, which looked decidedly quiet.

Finlay & Sons 917

Coffee is from Perth-based Twin Peaks Coffee Roasters, mine today was a long macchiato. It was okay, nothing to get excited about. Note the vintage spoon from Tennant Creek.

Finlay & Sons 917

I ordered some simple scrambled eggs on sourdough ($11) with a slab of thick cut bacon on the side ($5), and as “simple” bacon and eggs go, this is about as good as it gets. My favourite scrambled eggs in Perth have traditionally been from Cantina 663, and these were just as good. I wish I could make eggs like this at home. The thick cut bacon was perfectly cooked, and this dish was a great example of letting quality ingredients shine. Yum.

There isn’t a huge selection of items on the breakfast menu, hence my choice of bacon & eggs (not that I regretted it). Other choices include apple bircher muesli ($11), croque monsieur with pastrami & brie (I noticed this was actually open-faced – $13), baked beans & eggs with truffle oil & baguette ($14.50) and waffle with marscapone & caramelised banana (available in three sizes, $9 / $11 / $13). The only extras to add to your eggs are bacon ($5), salmon ($6), mashed avocado ($4), or beans ($4). Something potato-based would be a great addition (hint hint).

The breakfast items are available all day, as are the lunch items, although for the purposes of this review I’m assuming you don’t want grilled squid with chorizo & quinoa ($18) for breakfast. I certainly don’t.

Finlay & Sons 917

Renay ordered the goats curd toasted baguette with roasted mushrooms ($19) which looked spectacular and didn’t disappoint – much like my bacon & eggs, this dish was all about letting the ingredients speak for themselves. Definitely not your standard mushroom dish, but she really enjoyed it. I found the goats curd very strong and it’s not something I would eat for breakfast, but that’s just my personal taste.

We’re keen to go back to Finlay & Sons no 917, even if just to have the scrambled eggs again, although I think we’ll wait for the fuss to die down – we had a very similar experience at Chu Bakery immediately after this breakfast. If you’re able to get there at a non-peak time, or don’t mind waiting / sharing / squeezing into a table then it’s worth checking out as soon as you can get there.

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About the author

Martin

Martin was born in England but now lives in Perth, Western Australia. He has a passion for breakfast, coffee, hot curries & fast food, and is a cat & Dalek person.

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