Au Cirque

LOCATION
Brunswick Street, halfway between Fortitude Valley and New Farm.

PROFILED BY DE GROOTS MEDIA
The last couple of years or so have seen the development of an interesting trend in Brisbane. The rising price of fine dining combined with increasing financial pressure has led to an alarming trend known as what I like to call “going out for breakfast”. It is not uncommon to see entire packs of young people sporting dark sunglasses and nursing lattes feast on platefuls of greasy food. However, while strong espresso and cheap fry-ups are tempting drawcards, it takes a little more to draw the young, fashionable and seedy; they expect amazing service, chic decor and smoothies, man, do they love smoothies. Since the doors opened a few years ago, it could be said that Au Cirque has stood at the forefront of this movement.

Nestled at the nadir of a valley, Au Cirque’s reputation is formidable. A smartly renovated, two-level shopfront featuring polished wooden floors and art deco floral wallpaper framed by dark wood fittings provides the setting for communal dining tables that are constantly packed from open to shut. The crowds are drawn by the extensive menu featuring all the usual standards (Au Cirque’s big breakfast is called “the chowdown”, by the way) as well as more interesting choices such as toasted lemon bread with ricotta and honey. Late-risers will find the lunch menu is equally impressive with a range of creative gourmet sandwiches priced from $9.50 to $12.50. The coffee is exceptional and most days you’ll find the owner manning the heads while enthusiastically greeting the stream of regulars that swan through the door. He looks over at you, tucking feverishly into your perfectly cooked corn fritters with smashed avocado and tomato relish, washed down with a banana and cinnamon smoothie, and he smiles knowingly, because you are a regular now too.

Nicholas Wong