Why brunching like they do in Japan is the latest vibe at the weekend
| 8th December 2018
Now you can brunch with a Japanese vibe at the newly launched Peter Street Kitchen in the revamped Radisson for a super cool weekend treat that starts from £35 per person and it’s well worth it.
In fact, the Viva crew, all suffering in their own ways from the previous night’s champagne fuelled Ivy launch, had a ball and kept the party going sampling the Rikyu brunch at the hotel eatery.
It’s been given a very cool, stylish Japanese make over, all creamy booths, tinkley DJ and super service from Mark and other members of the Peter Street Kitchen team.
A lovely setting and just the ticket to restore order as this is a very different brunch to the normal fry-ups.
The deals mean you can have as much as you want from the buffet, choose an a la carte main meal and basically differs in price depending on whether you go bottomless (drink wise that is).
The £35 pp includes their signature Sake Bellini cocktail, £55 gets you bottomless Prosecco as well as a cockle and £70, it’s champers not prosec, we had that one, known as the Tokusen.
The cold buffet may sound a little Travellodge, but these are fantastic small plates of intricate Japanese dishes including delicious tuna sashimi with truffle mayo flatbreads, my favourite was seared beef tataki with truffle ponzu and a second very close runner up of crispy salmon skin salad. There wasn’t a duff dish at the buffet and you can make as many journeys as you want.
All wonderfully tasty, with the Asian vibe that tickles tastebuds in a fresh way that makes you feel healthy and a little bit more revived.
Onto the a la carte and I loved my Sake and Eggs which wasn’t just pure alcohol, in fact it’s Sake-baked eggs with rib-eye and Monterey jack cheese – oh and kale, but more alcoholic eggs, beef and cheese, just totally yum.
Organic salmon salsa was juicy steaky fillets that worked well with a blanched spinach and hazelnut salad from the buffet but a bit bare on its own, while chicken and waffle with maple spirit was a sticky meaty treat, more the carby side of brunch.
There’s also the option of roasted baby chicken that looked great when we saw it waft over to other tables and a veggie Japanese mushroom and truffle Toban-yaki looked wonderful too.
The champagne meanwhile was readily replenished (it is timed for 90 mins from when you order) and we were having a fantastic time, topped by desserts which they send to share.
Our favourites were the salted caramel mochi (ice cream ball) and wonderful de-contsructed cheesecakes, that was a trendy charcoal hue but tasted divine as a cheesecake should.
Peter Street Kitchen
Free Trade Hall,
Words by Emma Chadwick.