My main reason for being in Sydney was to be a bilingual Mistress of Ceremony at my good friend Yang Yang’s wedding. A week before the big day, while her now-husband Ben was recovering from his bucks’, Yang and I had brunch at her favourite local cafe and bistro, Bitton, where we finally did some much-needed catching-up.

It was a pretty busy morning, but the staff were very efficient, returning to our table several times to take our order—as super regulars (regular supers? Super supers?), Yang and Ben usually order within seconds, while the indecisive little me sat there for quite a while longer, poring over the menu with more intensity than I approach my Shakespearean readings.

Tea itself was a difficult choice, because tea! I went for the Chai High Spice ($4.50), and the aroma itself made me super duper happy. Yang could smell it too, and she ended up getting some herself after her coffee (uh, we were there for quite a while).

Tea, glorious tea!

Yang went for an eggs Benedictine with poached eggs, bacon, spinach, potato Rosti, and Hollandaise sauce ($19). This usually comes with smoked salmon, but Yang made a face at smoked salmon (whhhyyyyyy?!), and had bacon with it instead (okay, I forgive you, Yang).

Eggs Benedictine.

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