Eggs Benedict. That’s what diners were chasing 10 years ago when Adam Murphy first started working in Brisbane cafes. Nowadays, he says, it’s something much more creative.
Enter Gramps Café, on the corner of Windsor Road and Bathurst Street in Red Hill. As owner and chef, Murphy’s vision is clear: “We want [to serve] something that people aren’t going to … make at home but [that] is still really simple, modest food,” he says.
Murphy’s background is in nutrition and he took the passion for food into hospitality, working at Naïm and Wandering Cooks in Brisbane, and doing stints abroad in Scotland, Iran and Northern Ireland.
Since launching in July, Gramps has steadily built a menu of simple but creative dishes. Take for instance the Grampy Eggs – poached eggs with butter-bean hummus and a nut crumble on sourdough. Or the Old-Time Omelette with dill, labneh and capsicum chilli jam.