Publico stands out from the many riverside eateries along Robertson Quay with its charming interior and hearty creations. Its interior offers an Italian escape; think granite floors laid in bold geometric patterns that call to mind the country’s many piazzas. Grab a seat outdoors and soak in the breeze. There, dramatic green walls double up as vertical gardens, and furniture set in neutral hues help channel coastal vibes. Indoor seating is just as attractive, with warm lighting and floor-to-ceiling windows that open out to the riverside terrace.
The menu is devoted to Italy’s greatest hits, with most tables spotting orders of calamari and cauliflower fritti, housemate pasta, and wood-fired pizza of Margherita, prosciutto, and more.
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Brunch, an important fixture in the Robertson Quay precinct, is naturally given an Italian spin, too. In particular, the latest weekend-only Brunch Alla Mode features seven special creations, made using Farmer Brown Free Range Eggs from New Zealand. From the live station, watch as the chef poach, scramble, and cook up eggs of varying styles (and shades). There’s the classic Publico Prima Dona ($26), where poached eggs come laid on a bed of prosciutto and arugula. Or sample the omelette ($24) slathered in a pool of creamy bechamel, bacon, and parmesan – a novel take on carbonara.
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Other interesting highlights include the Egg White Cloud, with lighter-than-air egg white served atop sourdough bread, sprinkled with dukkah; scrambled eggs showered with freshly grated black truffles; and frittata studded with pumpkin and kale.
