A recent overhaul of the brunch menu at Dillinger’s has resulted in a nice combination of classic dishes alongside some new variations on the theme.
New additions include an appetising dish of Black Currant House-Cured Salmon, accompanied by poached eggs, sauteéd spinach, and pickled blackberry, served on a slice of crisp sourdough bread from Tartine.
Regulars will be delighted to know that in making their selection, Executive Chef Atish Bhuruth and Head Chef Roberts Augstkaln, have continued to ensure that old favourites, including their signature dish of Chicken and Waffles with Maple Syrup, continue to shine at the popular Ranelagh eatery.
Brunch is served on Saturdays and Sundays from 11.30am to 3.30pm and from noon on Bank Holiday Mondays.
