Brunch is the closest celebration of comfort food, where yoghurt and dairy are acceptable outside the dessert course. It is the soul and personal-history and less serious side of eating. It can be playful and happily include dishes from other cuisines. Lighter, brighter and jolly. You can make of it what you will. And somewhere there are eggs, Champagne cocktails and Bloody Marys!

  • brunch1Spiced foie gras crème brulée with pineapple salad
  • brunch2Wasabi-edamame panna cotta with tuna and grapefruit-shiso salad
  • brunch3Sweet poached scallop and lobster with pea coulis and caviar
  • brunch4Wild mushroom soup with truffled crème fraîche
  • This sample seasonal menu gives you a taste of what we can create for your unique occasion.

Hot Amuse-Gueule

  • Crispy fried sweetbreads or chicken with truffled egg dressing
    Wild mushroom soup with truffled crème fraîche

Cold Amuse-Gueule

  • Chilled cucumber soup with gingered tomato sorbet
    Wasabi-edamame panna cotta with tuna and grapefruit-shiso salad
    Spiced foie gras crème brûlée with pineapple salad

Cocktail

  • Cassis Kiss: Crème de Cassis, Amaretto, sparkling white wine

Brunch

  • Truffled egg meringue en cocotte
  • Chicory ravioli in truffled Pecorino broth
  • Sweet poached scallop and lobster with pea coulis and caviar
  • Chinatown roast duck on cardamom pancakes with orange marmalade — scallion, radish and daikon sprouts
  • Sherry-poached pears, Shropshire Blue, endive, escarole and parsley salad with hazelnut vinaigrette
  • Peanut butter shortbread with chocolate-peanut butter mousse and roasted popcorn ice cream