English breakfast is the drink of a new generation. Or at least of the young man behind the counter at Plum.
He seems pleased with it.
I am too.
Plum is handy to Forest & Bird’s Wellington office, and has been the scene of several pleasant repasts. But always with coffee, back before I started holding the country’s cafes, bars and restaurants accountable for the swill they served as tea. It just didn’t seem worth ordering tea, because nine times out of 10 it would disappoint.
It turns out that Plum, though, is the one in 10 to delight.
So delightful is it that I try to come back the next morning for breakfast, having given it a big build-up to my colleague Karen. But while the doors are open at 8.10am, we’re told they won’t be ready to serve anyone until 8.30, and that would make us late for work.
That was on November 21. Circumstances continue to conspire to keep me away, but a month on I’m still thinking about that tea.
My marks out of 10:
Cup 1: Coffee cup. No more Mrs Nice-Girl on this; it’s straight to the bottom of the class.
Tea 9: t leaf T loose-leaf English breakfast. Have I ever awarded such a high mark? Yes I have, and it was for the same tea at The Lazy Graze in Eketahuna. On this day, my expectations are low, what with the cup and everything, but wow! Flavours socking me in the mouth and making me want more, just like a good wine does. I need to know what it is, and with the waitress nowhere to be seen, I ask the chap behind the counter. He disappears and returns with the tin, and he is shining like the newly converted. “I have started drinking this too,” he tells me. “English breakfast is what I drink now. And short blacks.”
Setting 7: Cuba St mightn’t be as Bohemian as it once was, but it’s still an interesting place to poke around. Plum is near the bucket fountain, and on this day a three-piece band is playing just outside.
Plum, 103A Cuba St, Te Aro, Wellington.