Sixtyone’s newly introduced Prosecco brunch gives Sunday mornings a new meaning
In a day where brunch is comfortably favoured over breakfast and lunch, restaurants are each vying for the top spot in egg-poaching, bacon-frying and bread-toasting. Sixtyone has followed the trend with the recent launch of its Prosecco brunch.
Nestled in south Marylebone, the chic brasserie, with its hints of bronze, golds and khakis, has detailing down to a tee; the brass-coloured cutlery matches the ceiling sculpture and echoes the room’s tones seamlessly. Fortunately for its clientele, they put as much effort into their food as they do in their chic ambiance.
Our midday feast is set off with a selection of homemade breads, with the marmite one a particular treat, complemented by the fluffy, light, yet perfectly creamy, in-house, churned butter. This is accompanied by a dry, non-vintage Petra Leone Prosecco.
The menu, divided into “befores” and “afters”, allows you to indulge in savoury and sweet treats. We begin with Eggs Benedict and Hot-smoked Salmon, Saffron Scrambled Duck Egg. The eggs benedict are sumptuously cooked, with a runny yolk and well-cooked whites – just how poached eggs should be. The hollandaise sauce is thick, yet not overwhelming, and doesn’t bear a strong taste of vinegar, as can often be the case. The saltiness of the Cumbrian ham complements the buttery, richness of the homemade muffin. For those less inclined to meat, Sixtyone also offers Eggs Florentine, which substitute the ham for spinach.
The hot-smoked salmon also proves an excellent choice; the saffron is palatable, without being overbearing, and enhances the salmon’s smoky aromas. The duck egg is scrambled beautifully – light, fluffy with a creamy consistency. The lot is accompanied by homemade toast, adding texture to the otherwise soft and mushy dish. The menu also offers a Smoked Haddock Kedgeree; if their salmon is anything to go by, the haddock is bound to be a hit with fish lovers.
With the “befores” leaving us on a food-high, we are eager for the “afters”: Praline Pain Perdu and Chocolate Fondant, Praline, Honeycomb. Unfortunately, the pain perdu, or French toast, comes doused in cinnamon – not so great for a self-confessed cinnamon hater. That said, the pain is light, airy and well-cooked, its flavours complemented by the roasted praline, which comes in the form of whole hazelnuts. Luckily, the chocolate fondant is quite the treat. The fondant is executed perfectly, with the dark chocolate centre oozing from its spongey exterior. The richness of the cake is balanced by a creamy vanilla ice cream and sweet honeycomb – in all, it is the perfect ending to a copiously delicious meal.
If one desires to immerse themselves in chic brunch culture, whatever that may be, this is the place to do it. From their Club sandwich to their Blueberry pancakes, this Marylebone eatery has everything to sate your fancies on a lazy Sunday morning. Quite simply, the flawless presentation, pleasant staff, and the possibility of unlimited Prosecco are a recipe for perfection. Sixtyone may be new to the brunch game, but there’s nothing amateur about this menu.
Anaïs Merlin
Photos: Anaïs Merlin
Sixtyone Brunch is available every Sunday between 11.30am-4.30pm at £18 per person (£22 with a glass of Prosecco, £35 with unlimited Prosecco). To book a table at Sixtyone, 61 Upper Berkeley Street, London W1H 7PP, call 020 7958 3222 or enquire here.
Read our review of Sixtyone here.
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