Pablo’s main game is brunch, and it’s one of Brisbane’s best spots for it. There are two menus, with breakfast served until 2:30pm and lunch from 11am, creating a tidy overlap between. Hits include an open melting sandwich of shaved prosciutto, sopressa, pumpkin puree and taleggio; and sourdough toast with roasted tomato and herb salad. Later in the day, gin-cured sea trout with a radish, fennel and apple pickle becomes available, along with caraway and onion rye toast, beetroot puree, dill scrambled eggs and grapefruit.
The cafe also has a strong drinks selection, including Genovese coffee. But it’s the hair-of-the-dog line-up that makes the difference. There are mimosas, Bloody Marys and a twist on the rum and light beer concoction known as Herbie Hancock.
Decor-wise the space exudes a DIY vibe, with spray painted bird murals forming a backdrop for gilded mirrors and the odd bookcase. This adds to the idea that Pablo is made for lingering, rather than rushing in and out.