What an exciting day we have had! We hosted our first official brunch today attended by 11 lucky diners & according to the mostly scraped clean glasses and plates – they liked the food! YAY!
To mark the special occasion we kicked the event off with champagne (and sparkling Appletiser for Suze). There is something about champagne flutes that make any event so much classier and exciting! We also had special place cards in the form of jars of homemade tomato chilli jam for our guests to take away with them. This jam is delicious on scrambled eggs, sausages, sandwiches...you name it!
Once all our guests arrived, they took their places for the starter of vanilla poached cherries, served with homemade muesli with toasted almonds & Greek yogurt. This was accompanied by homemade croissants served with blueberry jam & a pineapple, rosemary & vanilla jam from Canele.
We then served our special main course – the Brunch & Co STACK. A towering beast containing all my favorite brunch ingredients: Sourdough toast topped with an oven baked field mushroom with melted Gruyere cheese & thyme, avocado salsa, star anise infused home cured salmon topped with a poached egg and spicy hollandaise sauce. Making eleven of these monsters from our tiny kitchen was a juggling act!
After that, a comfort break was definitely required! As was the special palate cleanser of lychee & lime sorbet served in tiny shot glasses. Ouch! Brain freeze!
Our final course consisted of a yummy selection of cheeses, gorgeous Australian strawberries from Tekka Market, huge globe grapes and some freshly baked banana & walnut muffins & lemon drizzle cupcakes with a passionfruit frosting. Some "da pao"ing was in order!
Eleven tummies happily fed and new friends made – Brunch & Co's first official brunch is a success! Thanks so much for coming along and making our day a real pleasure.
Hope you can join us for the next one!! Note Brunch on 11th September is fully booked, some seats are still available for the Decadent Afternoon Tea to be held on 25th September and the Brunch on the 9th October. For details on how to book, please check the “Event Dates” tab and/or drop me an email at email@example.com or comment.
I'm off to put my feet up now!