Sunday Brunch at Bistronomic
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Offering a three course brunch menu. The delectable Easter menu kick-offs with an Amuse Bouche, a crouton of French radish with French butter. First course options include Spring Soup; Caramelized Spring Onion & Spring Pea Quiche, with spring pea salad, Pleasant Ridge and hazelnut vinaigrette; or Bistronomic Deviled Eggs with smoked salmon, shaved fennel and housemade mayonnaise. Sweet and savory dishes for the second course include Savory Crepes with chicken confit, truffle oil and spring mushroom ragout; Croque Mademoiselle with Nueske’s ham, Pleasant Ridge Cheese and mornay sauce; and Brioche French Toast with crème brulee batter, citrus supreme and Grand Marnier syrup. For dessert a sample of options include the Bistronomic Cherry Brioche Bread Pudding with pistachio, butterscotch and crème anglaise and Baked Alaska with vanilla ice cream, toasted meringue and caramelized almonds. Reservations recommended.