917 Beaufort Street, Inglewood
Ph: 0436 114 914
www.finlayandsons.com
Full Finlay Flavour
Surviving the food scene in isolated Perth needs a thick skin and tasty portions, but thanks to growing communities and trusty food lovers, the beautiful city of rivers, parks, and swans can add epic food experiences to the city’s attractions.
For nearly two centuries Beaufort Street has connected the north-eastern suburbs to the city and the Swan River. An artist’s enclave with heritage buildings, innovative retail and food outlets, the New Orleans of Oceania, Beaufort Street, feeds the urban sprawl starting with a joyous breakfast at Finlay & Sons in Inglewood.
Rich flavours and creative touches such as roasted capers and onion bacon jam convey insights into the Mexican heritage of head chef Monica Hernanz, and her Korean, Argentinian and Turkish kitchen. From a family of hoteliers, a culinary qualification then Nobu in Mexico, and now Finlay’s since 2020, Monica knows about teamwork and says with pride, her team here is the best she has ever had.
Finlay & Sons café staples include fresh smoothies, zesty coffee and eggs your way, but it is the twists that tantalise. A Goodness Bowl brimming with maple Brussels sprouts, avocado, quinoa and beetroot, or pimped up smashed avocado with tangy local goat curd, chilli coconut jam, and house made dukkha. All generous serves of lavish ingredients. Their Tiramisu French Toast wants food lovers to know it is okay to be totally indulgent at breakfast. Finlay’s upside down French and Italian love affair transforms fluffy French toast into fudgy Italian panettone and dense, soupy mascarpone into feather-light coffee foam. Even though I prefer my French Toast lighter, I will willingly give the soup for the king of Firenze another crack, especially on that wanting French bread.
Their signature Hash Brown Benny is golden, crispy, grated potato with creamy bright yellow rosemary-infused hollandaise cascading over plump, wobbly eggs and a handful of wilted spinach. I would prefer more rosemary, a pinch of salt and a squeeze of lime. Paired with Finlay’s Ginger Greens, an espresso, hot chocolate or just a straight up orange juice freshly squeezed, what more could you ask for?
Finlay & Sons owner, Hazar Kayhan is no stranger to hospitality after managing Farrell’s in Victoria Park and Rifo’s in Maylands with his brother. He wants Finlay’s to be a destination venue like Little Creatures in Fremantle whose founder Phil Sexton, credits the international success of his businesses to never cutting corners. Perhaps this is why Prime Minister, Anthony Albanese drinks his coffee at Finlay’s when in Perth.
You can see the economy in the ingredients, current restaurant rock-star Brussels sprouts feature in several recipes and there are only three non-vegetarian/vegan/GF menu options, as well as a slow-cooked meat – the gift that keeps on giving when it comes to customer satisfaction and kitchen costs. I look forward to having an Ottoman Dream, Finlay’s Turkish-style slow-cooked beef with bulgur pilaf and aubergine purée, paired with a berry smoothie.
Keeping the name of the previous business, Hazar and Monica have turned Finlay & Sons into a casual, substantial and delicious cafe breakfast venue with unique nuances scooping them two Gold Plate Awards for Best Unlicensed Cafe two-year’s running, as well as nominations for Best Coffee and Breakfast Cafe.
Vegetarians, vegans and the gluten intolerant have plenty of options to choose from, the rest of us will just have to enjoy quality food and service among a vibrant community atmosphere, making Finlay & Sons a must-go-to breakfast café In Perth.
Echoing their own words, “Finlay and Sons is a family-run, neighbourhood cafe with a focus on a fresh, tasty and innovative menu and specialty coffee”.
Finlay & Sons is open seven days, 6:45am to 2pm and is unlicensed.
By Phoebe Sinclair
