Journeyman : 169 Chapel St, Windsor

August 3, 2015 at 8:17 pm (Breakfast/Brunch, Coffee, Windsor) (, )


This Chapel St favourite hasn’t missed a beat since its quiet re-branding from Dukes.  Other than a move of the roasting facilities offsite, Journeyman is not much different from its original incarnation.  The interior is mostly unchanged – a sleek, warehouse-style design melding rendered walls, bare brick and exposed ducting with warm wood tones, and floorboards transposing floorboards to the ceiling before the Block made it cool – just some more (much needed) seating in the back where the roasting equipment used to stand.

Journeyman - Table


Journeyman - Counter

Also unchanged is the amazing coffee delivered with clockwork reliability and efficiency by experienced baristas.  Duke’s house blend is full-bodied and chocolate-y smooth, my flat white a textbook rendition with the barest layer of milk foam.  Rotating single origins, batch brew filters and pourovers will keep the coffee connoisseurs happy.

Journeyman - Coffee

An inventive menu will make a visit here a dilemma for the indecisive, tszujed-up classics mixing it up with contemporary food trends.  Scrambled eggs meet caprese salad in a chili scramble, smoked tomato, basil and mozzarella number, while pulled pork croquettes and apple cider hollandaise take the humble benedict to another level of indulgence.  On the more adventurous side, candied bacon cubes add a sweet twist to dukkah-dusted avocado “hummus”, with muntries (native cranberries) livening a rich dish of sauteed Asian mushrooms, shiraz and garlic cream sauce, with apple-y brightness.

Journeyman - Avocado Hummus

Journeyman - Mushrooms

Acknowledging, however, that for every diner tucking into a cornflake fried chicken brioche burger, there’s another looking for a heart-healthy salad, clean-eaters are well catered for; a vegan, almond milk porridge or chia pudding maybe, or gluten-free organic quinoa, avo and kale salad with luxurious, ruby-red, beetroot cured salmon.  “Charred greens” is a mountainous dish of grilled broccolini, kale, sugar snap peas and roasted almonds, dusted with chermoula spice for a subtle chili hum.  Break apart the poached eggs and you have a sauce of runny yolk, creamy labneh and lemon, punctuated by the salty pop of capers to balance out the bitter greens.  It’s a superfood creation that I’d happily swap a burger for.  Feeling less guilty about following up with a second coffee is an added bonus, though perhaps that doesn’t quite extend to the banana-cream Doughboy donut to go….

Journeyman - Charred Greens

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