Sardine in Islington, the Southern French restaurant from head chef Alex Jackson, is shaking up its weekend brunch offering as it announces the launch of a new menu this June.
From the chef who introduced London’s first and only Breakfast Cassoulet, which will remain firmly on the menu, Alex Jackson has gone on to create a series of unique new brunch dishes, perfect for summer and inspired by Provence.
Available from Saturday 16 June, the menu will offer a combination of sweet and savoury breakfast dishes as well as all-day dining plates, available on both Saturdays and Sundays from 10am-3pm.
Breakfast highlights include Pain d'Epices French toast, Strawberries & Chantilly, Fried eggs & Morteau Sausage as well as Salt Cod Brandade, Soft Boiled Egg & Toast. A section for oysters will take pride and place, served raw with hot merguez sausage or baked with pastis and breadcrumbs.
Simple, ingredient-led dishes from the main menu will also be available including an exemplary Salade Niçoise, an indulgent Fried Comté Sandwich, handmade Spaghetti alla Chitarra with Tomato & Bottarga; Buffalo Mozzarella, Peaches & Ham, and Onglet Steak, Frites & Herb Butter.
A drinks menu featuring their house favourite cocktails will be available alongside the brunch menu, including Sardine’s signature Absinthe-spiked Bloody Marie and all-new Cherry Royale, made from cherries poached in Pastis, with Vouvray Sparkling Wine. To tie in with the launch this weekend, their Absinthe-spiked Bloody Marie will be available for £5 for those celebrating at the restaurant this Father’s Day.
Sardine opened to critical acclaim in 2016. Headed up by Alex Jackson, former head chef of Stevie Parle’s Rotorino and The Dock Kitchen, Alex opened Sardine with the support of Stevie and his team, having developed a passion for Provençal cuisine whilst also taking inspiration from other parts of the Mediterranean coastline.