A bank holiday Sunday. No alarm. No agenda. Just a very good excuse for a late start to the day.
The 4th of May comes but once a year, and it deserves better than a lukewarm coffee and whatever's left in the fridge. Parker's Tavern has a table, a view over Parker's Piece, and a brunch menu built for exactly this kind of gloriously idle morning.
Cooking with only the best East Anglia ingredients, meaning the sausages are proper, the eggs are done just right, and yes, the Bloody Mary has a bit of an attitude.
FROM THE BRUNCH MENU
MAPLE BANANA CRUNCH (V)
Thick-cut brioche soaked in vanilla custard, golden-fried and finished with icing sugar topped with caramelized banana, whipped vanilla mascarpone cream and candied walnuts
THE ORCHARD POACH (V)
Thick-cut brioche soaked in vanilla custard, golden-fried and finished with icing sugar topped with gently poached spiced pear, whipped vanilla mascarpone cream and toasted almonds
EGGS BENEDICT
Poached eggs and cured ham on toasted sourdough, finished with silky hollandaise and crispy bacon
EGGS ROYALE
Poached eggs and smoked salmon on toasted sourdough, finished with silky hollandaise and chives
AVOCADO ON TOAST (V)
Crushed avocado with lemon and extra virgin olive oil topped with two perfectly poached eggs and finished with chilli flakes, toasted mixed seeds and pine nuts, served on toasted sourdough
SCRAMBLED TOFU ON SOURDOUGH (VE)
Gently spiced scrambled tofu with olive oil and fresh herbs, served on toasted sourdough
