We use cookies to ensure that we give you the best experience on our website. If you continue without changing your settings, we'll assume that you are happy to receive all cookies from this website.
what are cookies?
Folie to open with breakfast & brunch this month

Originally earmarked for a November opening, the restaurant and bar, Folie is launching on 20 January, where Soho meets Mayfair on Golden Square, offering refined breakfast and weekend brunch.

Drawing on the recipes of sunnier climes, founder Guillaume Depoix and executive chef Christophe Marleix will serve elegant dishes from the coastal coves of France and Italy, while classic cocktails are shaken up behind Folie’s curving golden bar.

Each weekday morning, Folie will be opening its doors bright and early for breakfast. Guests looking to kick-start their day can do so with hot coffee supplied by The Gentlemen Baristas, or for something sweeter there’s a Pump Street hot chocolate. Also on the menu will be fresh juices, squeezed to order, and restorative house smoothies.

To eat, there are croissants and pastries, while coconut milk oat porridge with dried fruits will warm up even the frostiest of days. A chickpea pancake with black olives & herb pistou is a nod to the classic Provençal dish of socca, while omelettes with ham, cheese and herbs are cooked to order.

Every Saturday and Sunday, brunch at Folie will begin the way all relaxed mornings should, with Champagne by the glass and breakfast cocktails such as BB’s Bellini, Bloody Mary and Folie Mimosa.

Alongside the main menu, visitors can take their pick of Marleix’s elevated brunch dishes such as scrambled eggs with smoked salmon or sea urchin served in their shells; a chicken and basil croque monsieur; and Eggs Benedict or Royale.

For diners with a sweet tooth, there’s homemade granola served with coconut yoghurt and fruit salad, and an indulgent French toast made with croissants and pains au chocolat.

Guests dining with friends or family can also order Folies’s signature sharing dishes such as cote de bœuf, cooked over charcoal, served with be´arnaise and baby new potatoes.

Depoix said, “We’re looking forward to welcoming early birds during the week, while weekends at Folie are all about meeting up with friends to linger over brunch. We wanted to bring a little conviviality to Golden Square - what better way to escape the January gloom?”