Featured
This is the first look at the Plats brunch experience. It’s a collection of our most beloved plates and moments, curated to give you a sense of the slow, deliberate, and indulgent Sunday you can expect with us. Each dish tells a story of comfort and surprise.
The Art of the Egg
Eggs are the heart of our brunch. I prepare them in ways both familiar and new, from a classic Crab Benedict with avocado hollandaise to a rich, slow-braised Lamb Omelette. Every plate is a testament to this versatile and comforting ingredient.
Savory & Hearty Plates
For those seeking something substantial, I offer plates that are layered and satisfying. Find comfort in our classic Fried Chicken and Waffles, or explore the world with our travel-inspired Bánh Mì. This is food meant for slow eating and good conversation.
Sweet Finales
I believe dessert should be a gentle kind of decadence. Each sweet plate, from our dramatic Tiramisu to the light Tropical Pavlova, is designed to be a memorable end to your meal. It is the final, thoughtful note in your brunch experience.
Fresh & Vibrant
I balance the richness of brunch with fresh, bright flavors. My salads are compositions of seasonal produce, like the Watermelon and Cucumber with jalapeño agua chile or the Citrus and Shaved Fennel. These are plates that are light, layered, and best enjoyed slowly.
Brunch Cocktails & Sips
A slow brunch deserves a good drink. My bar team creates cocktails that are both classic and inventive, alongside proper coffee to complete your lazy afternoon. From a refreshing Kiwi Mint Splash to a unique Passionfruit Cold Brew, there is a sip for every mood.
The Plats Experience
Brunch at Plats is more than just food; it's an unhurried experience. It’s about good company in a comfortable space, where every detail is considered, from the plates that act as our canvas to the warm service from our team. This is your time to relax and indulge.
The Kitchen Playground
Curiosity drives our kitchen. Through our 'Trial Tuesday' sessions, my team and I explore new ideas, ingredients, and memories, constantly evolving what we do. It is a fortnightly event where we each create one dish, and some of these experiments even make it to your table.