As I mentioned in my previous #ootd post, my friends and I went to Brassaii for a Saturday brunch date. Tucked in an alley on King Street (not far from the popular ping pong club, SpiN), Brassaii may be more known for its night scene, but it also makes for the perfect brunch spot with its rustic design (wooden tables and iron wrought windows) meets glam (leather booths and fancy lighting) interior design.
We had the opportunity to taste test their brunch menu, which was slightly tailored for us. Set up as a three-course meal, we started things off with a butternut squash soup. Garnished with fried parsnips, the savoury soup left a delightful sweet after taste.
Torn between the eggs benedict and the french toast (complete with rice krispies and nutella), the decision was a lot harder to make for my second course. While the more obvious choice (the french toast of course!) may have been the tastier one, I glanced down to see what desserts were offered to help make my final decision. Without batting an eye, I knew I wanted the cinnamon bun. Knowing an over-the-top french toast with a cinnamon treat would be overkill, I opted for the eggs benedict with porchetta on an english muffin in the end, which was super satisfying in every way. But by the time I got to the last bite, my friend (who also ordered the same thing as me) and I telepathically agreed that the pecan tart might indeed be the smarter choice, so we switched. The pecan tart was a sweet (maybe too sweet) way to end the meal, but having zipped through two courses already, our tummies just couldn’t finish it. #firstworldproblems
I definitely recommend this place to go with friends. Judging from the menu, I would love to come again to see what other dishes they offer for brunch and dinner. Also, I heard Jessica Chastain and Tom Hiddleston were actually there later that day for a private dinner to celebrate the actress’s birthday. If my pictures don’t convince you, I know the possibility of a celebrity spotting will definitely do the trick.
Thanks for reading,
Till next time,