Plum + Spilt Milk, one of London’s finest destination restaurants, is set to launch an all new Saturday brunch menu on Saturday 3rdSeptember 2016.
The exceptional new menu, created by Chef Director Mark Sargeant, is a celebration of modern British cuisine with high quality, seasonal produce, for which the destination restaurant is renowned.
The Saturday brunch menu will be offered to guests in an a la carte format, with the addition of an indulgent Champagne offer as a refined alternative to London’s boozy brunch culture. Priced at £65 for two, guest dining as a pair can enjoy a choice any dish from the menu each, plus a bottle of Billecart-Salmon Champagne to share and coffee to finish.
Available every Saturday between 11.00am and 3.00pm, the brunch menu includes a varied selection of breakfast and brunch dishes alongside all-day dining choices. Eggs appear in a number of guises such as; Dorset lobster benedict, brioche eggy bread with banana, pecans and salted caramel and Macsween’s haggis with fried duck egg. Fuelling London’s love affair with avocado on toast, the brunch favourite will be offered two variations; with tomato and chilli on granary, or with Portland crab on sourdough. Heartier highlights include Plum + Spilt Milk’s full English, smoked haddock kedgeree with soft poached egg, chill and coriander and Mey Selection sirloin steak with two fried eggs and paprika potatoes.
In addition to Champagne, guests may toast to the weekend with a selection of brunch cocktails including Breakfast Martini, Bucks Fizz, Bellini and, of course, Bloody Mary. Alternatively, loose leaf teas, coffees and fresh fruit juices will be available.
Located within the Great Northern Hotel in the heart of Kings Cross, Plum + Spilt Milk is the perfect destination for any brunch occasion, celebratory or simply indulgent, for hotel residents, visitors to the city and Londoners alike.
