On Saturday 1st April, Plum + Spilt Milk, one of London’s finest destination restaurants, 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 a 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, guest dining as a pair 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 creamed smoked haddock and prawn Thermidor with poached egg and hollandaise, Irish potato cakes with grilled smoked bacon and 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.
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