Who serves up prawn cocktails these days, let alone T-bone steak, chips and peas? Well, Colbar does, and loyal fans love them for it. The place, looking for all the world like a glorified tin shed, is locked in a time warp (circa 1956), and that’s just fine with us. The cooking isn’t great – on a recent visit, the poached eggs ($5.50) were the texture of cotton wool, and the sausages ($9) a touch mealy, accompanied by wooden chips – but it’s all cheap and good, and just what the doctor ordered after a hard night’s partying. At our breakfast, the next table cracked open a bottle of beer to go with their omelette – it’s that kind of place. Word to the wise: there’s no air-conditioning, just lazy ceiling fans, so be prepared to shvitz a little when it’s warm outside.
Colbar was included in our recent Morning Glory – best western breakfasts feature.
