At Parker Cottage, we take the word ‘breakfast’ just as seriously as the word ‘bed’ in ‘bed and breakfast’. Our breakfast never stands still: it’s constantly evolving and full of new ideas, tastes and flavours. See our TripAdvisor reviews for what our past guests thought of it.
Huge choice, excellent, local quality
We offer a huge five course breakfast (see menu below), the like of which isn’t available anywhere else in Cape Town, even at some much more expensive establishments. All our cooked food is made to order, from fresh, local ingredients. We aim to source 90% of all our ingredients from less than 200km away from the table where you are served. We always offer freshly baked croissants, individually prepared fruit salads, a wide range of cereals and freshly prepared cooked breakfasts. There is a range of excellent cold meats, cheeses and fresh bread all of which is delicatessen standard.
In the winter months, breakfast is served in front of a roaring fire in our dining room and in the summer months, on the stoep or in the garden under the orange tree. If you wish, you can even order the first three courses in bed.
An endless breakfast
Unlike some lesser establishments, we never stop serving breakfast: you can lie in as long as you like if you want and come to eat. Also, we don’t do two sittings: so once you have a table, it’s yours until you’ve finished. If you want to spend four hours over breakfast, you’re welcome! Food and its consumption should never be rushed.
A properly served, sit down affair
We don’t offer those buffet style breakfasts where the food stands for hours: every aspect of your breakfast is served to you at your table, from toast to cereal, cheese platter to omlette. So there’s no need to run around balancing plates of food or picking over the left overs if you come late.
Ever changing, always interesting
We have a new plat du jour every day, which is a cooked dish, normally a lighter version of the traditional cooked breakfast. We create these dishes in house, taking flavours and tastes from all across the world in the places where Liz and I have lived. Here are some of the plats du jour we’ve offered recently :
The Parker Open Sandwich: toasted rye bread with creme fraiche, topped with mushrooms sauted in garlic and lemon juice and layered with rocket.
Really Wild Salad (Phil’s invention!) – nectarine segments skewered with Kudu biltong and grapes and strawberries
Parker Cheese-on-Toast: grilled halloumi on toated wholewheat with pear julienne and avocado scoops.