THE Griddle Restaurant at Rouse Hill is aptly named with its warm surroundings.
Friendly staff with warm smiles, smooth chocolate brown and burgundy interiors and warm sourdough french toast.
The restaurant offers breakfast classics from Friday to Sunday.
They include spanish omelettes made with free-range eggs, pancakes and eggs benedict — served with a mildly tangy hollandaise sauce, spinach and smoked salmon or ham.
Chef Nikolla Nikollaj prepares everything fresh and the proof is in the pudding, or in this case the hash browns.
Light in texture, the home-made parcels of golden, finely grated potato melt in the mouth.
After 40 years in restaurant kitchens, Nikollaj has developed his own style.
"Pancakes, I've got my secrets," he said.
"I make pizza dough, I have my secrets.
"Spices, sauces — I make stocks myself here.
"Everything you see on the menu is made here fresh.
"I love it, you know. If I were a millionaire tomorrow I'd still cook."
'Nick's mixed grill' includes a 100 gram steak, chipolata sausages, lamb medallion, saute mushrooms, bacon, roasted tomatoes and hash browns.
Like the omelettes the dish is enough to share between two.
For a sweet tooth, the french toast is sourdough bread topped with maple syrup, sliced banana and strawberries.
■Jade Wittmann and Mike Sea ate courtesy of Griddle Restaurant.