This weekend we take Brunch a bit more seriously. Although we tinkered with the concept last weekend with a rabbit kidneys devilled, this weekend we up the proverbial ante and get busy with the breakfast.
We open the coffee hatch at 9, with pastries and the benches outside and then at 10 the kitchen opens, offering a bounty of baked eggs with our venison chorizo and cannellini beans, or panettone french toast with black forest ham.. The healthy option is fresh fruit and curds or perhaps you can have it all.
See you tomorrow x