What: Excellent brunch but prepare to queue
Why: Chill brunch vibes and good food
Where: 09 Marylebone High Street, London W1U 4RX
Our Favourite Thing: Sweetcorn and blueberry fritters
Website: Click to visit
When wandering up Marylebone High Street trying to find The Providores and Tapa Room, it suddenly made itself known with a sizeable queue of people filling the pavement outside. We nipped inside to secure our booking and saw, as expected, that it was rammed inside. Luckily we were seated quickly and starting browsing the brunch menu which is available 9am-3pm at the weekend.
Feeling a bit wild I went for the Sweetcorn and blueberry fritters served with avocado, pomegranate and rocket salad. Sweetcorn and blueberry does seem like an odd mix but it somehow works, the avocado is joined by chunks of orange to complete the odd combinations. The fritters are light and the blueberries give it loads of moisture but a drizzle of maple syrup or crème fraiche wouldn’t have gone amiss.
Kiwi Senior Chef Paul Melville has developed a British/NZ hybrid dish in the form of a pie to celebrate the rugby season (although some of you may not be celebrating after the recent England V Wales game). The pie is about the size of my fist and is filled with British beef, Wensleydale, mushroom and NZ ale served with a side salad and an optional bottle of Tuatara APA (Aotearoa Pale Ale). After we finished our food I spied my second option of French toast stuffed with banana and pecans with grilled smoked streaky bacon and vanilla verjus syrup being served to the table next to us. I definitely had food envy as the slices were huge and I momentarily was tempted to add a cheeky order but I controlled myself.
The only disappointment was the Nut Melk, which I had been really looking forward, to as it came lukewarm that made it taste a little funky. It’s a mix of coconut milk, almond butter and strawberry paste which I saw on the other table came with ice cubes that would have probably helped. Although it was so busy, it still felt relaxed and the staff managed to serve everyone quickly – just make sure you get there early!
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