British restaurant 20 Berkeley in Mayfair, will be launching a brand new brunch every Saturday from November 4.
Curated by executive chef Ben Orpwood, highlights include smoked trout royale, smoked marrow and short-rib hash with fried duck egg, and spicy lobster brioche roll.
Diners can also pair the offering with a selection of specialty brunch cocktails like the Rhubarb Spritz, crafted with an English rose wine, Rhubarb vodka, berries aperitif and wild rhubarb soda, Plum Sour made with British dry amaretto, plum kernel, sour agent and toasted almonds, the spicy British Mary, featuring spiced vodka, Laphroaig, 20 Berkeley tomato mix, pickled gherkins and celery and a sparkling Apple Bellini combining Somerset apple cider, apple juice and elderflower verjus.
Available from 11:30am – 3:30pm. To make a reservation, visit https://20berkeley.com