Bottomless brunch extends beyond weekends to ‘frunch’

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The bottomless brunch is extending beyond the weekend to Fridays, with the rise of “frunch”.

Cottons Caribbean Restaurant & Rum Shack at St Georges Wharf in Vauxhall, London, is to introduce a bottomless frunch from Friday November 10 alongside bottomless brunch at weekends.

Available from 9am to 5pm on Fridays, Saturdays and Sundays, it includes typically Caribbean breakfasts alongside more classic brunch items that have been given an island twist, plus reggae DJs playing at weekends.

Diners can pick tropical creations such as Arubian jerk chicken tacos with fried plantain or the decadent Martinique toast with coconut shavings, caramelised banana, pineapple and crème fraiche, or the lighter option of the Montego Bay Fruit salad served with Greek yogurt and granola.

Other dishes include the Yardie Breakfast – ackee and salt-fish with dumplings – and Big Man Ting, described as Cottons’ answer to the fry-up with two eggs (any style), sausages, grilled tomato, hash browns and beans.

For the bottomless drinking, diners can enjoy two unlimited hours of free-flowing prosecco, mimosas or Cottons’ answer to the Bloody Mary – the Rum Mary, made with Captain Morgan white rum, Worcestershire sauce, Cottons spices, lemon juice, tomato juice and celery. It costs £20 on top of any à la carte brunch order.

The bottomless frunch, or Friday brunch, has been taking off in London since it was introduced by Noble Inns at its brunch restaurant Bad Egg in Moorgate.

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