Our Seasonal Brunch Menus
We do not believe in static menus. Our brunch spreads evolve every week, blending global inspirations with the best seasonal produce we source right here in Delhi.
A sample brunch menu, showcasing a variety of our signature egg dishes, savory plates like Fried Chicken Waffle, and Steak and Frites.
A look at one of our May brunch menus, featuring favorites like Balkan Eggs, Shrooms on Toast, and the Braised Lamb Omelette.
The sweet section of our May brunch menu, featuring the Dark Chocolate Soufflé Tart and Tropical Pavlova, alongside a special selection of Pistola Cocktails.
A vegetarian brunch menu, highlighting creative dishes like Miso Grilled Aubergine, Burrata and Strawberry Confit, and Linguini Miso Corn-Bonara.
The non-vegetarian offerings from one of our brunch menus, including a Seafood Nam Jim Salad and Red Wine Braised Lamb Omelette.
The dessert menu for one of our brunch events, featuring a Plats Baked Alaska and a Pecan Baklava Mille Feuille.
A vegetarian menu from another Sunday brunch, with dishes like Baked Potato Royale and a Grilled Mediterranean Vegetable Tart.
The non-vegetarian counterpart, offering a Salmon and Shrimp Omelette and Slow Braised Lamb Benedict.
A dessert menu featuring our popular Plats Baked Alaska and a unique Tiramichoux, a hybrid of tiramisu and choux pastry.
A beautifully designed cocktail menu from one of our August brunches, featuring creative mixes like the Kyoto Linen and Plats 75.
About Our Seasonal Menus
Every Sunday, the menu you see on your plate is the result of our 'Trial Tuesday' kitchen experiments. We do not fix our recipes permanently. Instead, we chase the season. If the produce isn't perfect, or if we stumble upon a new flavour combination that feels right, we swap it out. You might have loved the Balkan Eggs on your last visit, but next Sunday, you will likely find something entirely new that we are just as excited to share.
Why Our Menu Changes
Our kitchen at Plats is a playground. When you visit us for brunch, you are not just getting a meal, but a snapshot of what we are currently obsessing over. We rely heavily on the availability of fresh, local ingredients, which means our menu shifts with the rhythm of the seasons.
The Creative Process
Every fortnight, our team gathers to experiment. We look back at travels, revisit old memories, or simply try to perfect a technique we saw elsewhere. A successful experiment might land on the menu the very next Sunday. This keeps our service lively and ensures that no two brunches are ever exactly the same. It is a quiet, deliberate choreography of food where we prioritize harmony and contrast above all else.
What to Expect
- Global Inspiration: From a Bánh Mì discovered in a small Vietnam eatery to local produce transformed with European techniques, our plates reflect a world of influences.
- Layered Flavours: We focus on the balance of sweet, savory, crisp, and comfort. Whether it is a slow-braised lamb omelette or a Tiramichoux dessert, every dish is designed to be eaten slowly.
- A La Carte Freedom: We keep our menu small and focused, allowing you to choose exactly what suits your mood on the day.
We encourage you to come with an open mind. If you are craving a specific dish you saw on our page from three months ago, please ask—but be prepared to fall in love with whatever new creation has taken its place.
Plats
Hanisha and Jamsheed here. Plats is our kitchen playground, and our brunch menu is where we let our curiosity run wild. We pour our travel memories and kitchen experiments into every plate, keeping things fresh, layered, and unhurried—just the way we like to eat.
Looking for something specific?
Search our archives for specific ingredients, dishes, or dietary styles.
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