On Saturday 1 April, Plum + Spilt Milk, one of London’s finest destination restaurants in N1, will launch a new weekend brunch menu.
Following the success of the Saturday brunch menu which launched last year, Chef Director Mark Sargeant has further developed the menu, a celebration of modern British cuisine with high quality, seasonal produce, for which the destination restaurant is renowned.
The à la carte weekend brunch menu includes a selection of light first courses and small dishes, eggs and brunch dishes, and steak options from Mey Selections.
An indulgent Champagne offer stands as a refined alternative to London’s boozy brunch culture, two can dine from the eggs and brunch section of the menu, with a bottle of Billecart-Salmon Champagne to share and coffee to finish.
The menu features a varied selection of breakfast and brunch dishes alongside all-day dining choices. New dishes include like Brioche Eggy Bread with banana, pecans & salted caramel (pictured), Creamed Smoked Haddock & Prawn Thermidor with poached egg and hollandaise, Irish Potato Cakes with grilled smoked bacon & fried eggs, and Braised Smokey Butter Beans served with two poached eggs and pumpkin seeds.
The extended Sunday offering incorporates the restaurant’s signature Sunday roast; a choice of 28-day aged Mey Selections' sirloin of beef or slow roast Suffolk pork belly. Sunday sharing feasts include mixed pork belly and roast beef platter, whole roast corn-fed chicken and sage and onion stuffing and Mey Selection’s Chateaubriand of beef. Served with all the trimmings; duck fat roast potatoes, Yorkshire pudding, gravy and seasonal vegetables.
The new weekend brunch will be available on Saturday and Sundays from 11am to 4pm.
