Brunch lovers rejoice! The Drake One Fifty is now serving up an amazing and delicious brunch. Chef Corrado and his team have created a menu that celebrates Spring’s light flavours and bountiful produce that support many local purveyors and farmers.
One of the reasons that I love the Drake One Fifty so much (other than the stunning design and art) is that they make all of the beads, preserves and pastries in house. They take great care in sourcing items. Their bacon and pork is from Perth Pork, beef from Cumbrae’s, and cheese is from The Cheese Boutique.
The eclectic menu includes the Drake breakfast platter (with skillet corn bread and apple and sage sasuage), omelettes, eggs benny, made to order squid ink bucatini, pork and shrimp dumplings and more favouites.
Check out some of my favourites below:
We started with the Drake’s warm blueberry scones served with clotted cream.
If Eggs Benny is your thing, then you need to try this one. This hot house smoked salmon is topped with dill hollandaise, salmon roe and toasted sesame seeds.
Save room for dessert!
The Skillet French Toast ($15) is the most decadent thing ever put on a fork in the name of brunch. It’s made with with amaretto, apple rhubarb compete, thick cut bacon and topped with Chantilly cream. It is to die for. The French toast is light and fluffy, and the bacon gives the dish a delicious salty edge.