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Local Guides
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PHEASANT BREAKFAST PLEASANT
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by
Leanne Kemmler
March 3 – 9, 2005 |
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Not wanting to make lunch on Sunday, I dragged the
family out for some brunch. We ended up at the
Pheasant Plucker on Augusta Street in downtown
Hamilton, a rustic Scottish pub filled with dark wood and
field– stone walls. The atmosphere was comfortable, the
menu high class pub–style and a dozen taps
ornamented the bar.
We arrived just after one o’clock and were disappointed
to have to wait for service. It wasn’t so bad that each of
the tables were taken—after all, people have to eat—but
the service was very slow with only one server working.
A pair of older ladies who had arrived before us left in
frustration. Note to the Pheasant Plucker: book more staff
to work what is obviously a busy shift.
The brunch menu offers three levels of breakfast fare,
starting with a standard breakfast featuring two eggs,
homefries and a choice of bacon or square sausage. If
that isn’t enough to satisfy your weekend appetite, they
also offer a Big Breakfast including eggs, homefries,
both bacon and square sausage, and a heap of brown
beans. If you’re really hungry the Humongous Break-fast
is your best bet. It’s got everything the Big Breakfast
does, plus an extra egg, a slice of haggis and a potato
scone.
I couldn’t resist the Big Breakfast ($7.45) and the Man Of
The House (MOTH) went for the Humongous Breakfast
($10.95).
The two plates that arrived at our table were very aptly
named. Anchoring each plate was a very generous
portion of homefries, which I was surprised to see were
obviously not prepared on site. Deep–fried and covered
in a crispy coating, they were tasty, but I prefer real
potatoes. The eggs on both plates—over easy on mine,
and scrambled on the MOTH’s—were tasty and done to
order.
I was not impressed with the square sausage, though it
wasn’t bad. It was a little on the bland side—more
something you’d expect of English cuisine.
The haggis, I’m told, was the real deal. I tasted it and,
while I probably won’t be ordering it for myself, it wasn’t
as weird or unappetizing as its reputation holds. It tasted
much like white pudding (the sausage that is sometimes
known as Hurka)—a soft, mildly peppery sausage, sliced
and fried.
I was excited to see black pudding (aka blood pudding)
on the menu, though its availability varies.
The meats came from Opie’s on Concession Streeet. I
was happy to hear that, as Opie’s has an excellent
reputation and is Hamilton and area’s best Scottish
grocer.
Our orders were complimented with a thick slice of fried
tomato and a wedge of watermelon. The MOTH
complimented his meal with a half pint of Harp. There
were a number of domestic and imported beers, lagers
and ales he could have chosen from, including that pub
stable Guinness, the newly popular Stella Artois and
Steam Whistle.
The service may have been slow, but the food was
pretty good and the value even better. V
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