Top 5 Weekend Brunch

While Sydney has hundreds of cafés offering great coffee and breakfast fare 7 days a week, weekend brunch calls for something different. These five restaurants go beyond the usual bacon and eggs or bircher muesli, with menus that echo the innovative food they serve at lunch or dinner the rest of the week; and the bonus is, unless you hit the breakfast martinis too hard, you’ll spend a lot less!

 

Jersey Road Bistro, Woollahra
www.jerseyrdbistro.com.au
One of my favourite brunch spots was Pinbone, which became Buzo, then Jersey Rd Bistro. Now chef Jason Dean has Sunday brunch back on the menu with dishes both different and comforting. Jamon, manchego and fig chutney redefine the breakfast toastie, but corn and cuttlefish fritters with parmesan custard are my winner.

 

Wieczorkowski, Woollahra
www.wieczorkowski.com.au
Breakfasts at this wonderful Polish deli-cum-café range from hearty fry-ups of sausage, egg and potato to sweet tortes, cheesecakes and slices of poppy seed, apple or gingerbread. Best of all are paczki, Poland’s answer to doughnuts, filled with fruit compotes, glazed and infinitely better!

 

Delicado, McMahons Point
www.delicado.com.au
Huevos sound so much sexier than eggs. Especially as huevos rancheros (with tomato salsa, jalapeno, fried beans and avocado), rotos (pan-fried potato, jamon, morcilla or chorizo) or paelleras (mini-paella pans of vegies, jamon and black beans). There’s also Spanish coffee and a Bloody Matador!

 

Yellow, Potts Point
www.yellowsydney.com.au
Brent Savage’s weekend brunch, at this cosy nook underneath the iconic Yellow House building, is now 100% vegetarian – but interesting enough that even diehard carnivores won’t miss the bacon. Charcoal-black liquorice bread with cultured butter remains, as does the wonderful breakfast martini with marmalade and apple brandy.

 

Efendy, Balmain
www.efendy.com.au
Inspired by the breakfast houses of Van in eastern Turkey, Somer Sivrioglu’s weekend brunch sees over 30 dishes served for the table to share, including spicy sujuk sausages, boreks, baked eggs, freshly-baked pide, Turkish cheeses and jams. House-made lemonade with pomegranate awakens the taste buds … as does the raki.

 

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