With three upcoming long weekends and coinciding with the arrival of spring, Angelus, the award-winning French restaurant in Hyde Park, has launched its new brunch menu this week. Featuring dishes ranging from home-made viennoiserie to a whole baked Camembert and black truffle, toasted prune and Armagnac bread, or half a dozen market-fresh oysters.
Available from every day from10am all the way to 11pm, brunch can also be enjoyed on Angelus’ sunny terrace.
There is a choice of prepared dishes on offer. A selection of British and French cheeses with apple chutney on freshly baked toasted hazelnut and prune bread, or a selection charcuterie, pickles and toasted home-made bread. Or 28 day aged Rib Eye Steak with hand cut chips and a salad, all served with a classic sauce e.
There are fruit compotes to spread across freshly made brioche with Chantilly cream. Angelus’ brunch menu also includes expertly prepared Eggs Florentine.
There is also a Poulet de Bresse for two, served with seasonal vegetables, Jus and Hand Cut Chips at weekends for £49.
Ayala Brut Non-Vintage Champagne
A delicate and lively champagne, the Ayala Brut Non-Vintage is abundant in round, fruity flavours. Usually served with an aperitif, this champagne makes a perfect accompaniment to the charcuterie selection served with pickles and homemade toasted bread.
Marsanne Ã¢â‚¬â€œViognier Ã¢â‚¬â€œ Domaine de Cessane Ã¢â‚¬â€œ Pays D’Oc
This typical southern French blend is made from grapes grown within sight of the Mediterranean. This full-flavoured wine is fragrant and aromatic, made with ripe pears a little citrus and touch of honey. It works beautifully served with homemade granola, drizzled with ProvenÃƒÂ§al honey and milk.
Chateau Fontareche Ã¢â‚¬â€œ Vielles Vignes Ã¢â‚¬â€œ 2012 Corbieres
Fresh yet weighty, this beautiful red has black fruit character with hints of white peach and complex spices. The soft finish is long, complex and satisfying and works wonderfully with 28 day aged rib eye steak, served with hand cut chips, salad, and a sauce of your choice.