A Refined And Reimagined Take On Sunday Brunch

An integral part of British culture, Sunday lunchtime evokes memories for both Chef Chris and Chef Kirk of long, leisurely gatherings with family and friends, filled with good food and conversation. At The Albion, the cherished Sunday Brunch is reimagined through their elevated culinary lens, offering a refined and elegant experience that showcases the finest produce.

The dining experience begins with a selection of abundant Seafood Platters, the perfect way to start the meal, best enjoyed with a bottle of Champagne. The first Oyster Platter is a dozen European Oysters served atop a bed of rock salt, crushed ice, and fresh green seaweed and served with an array of carefully selected sauces, spices, and condiments. The second - Seafood- offers a bountiful display of the ocean’s finest, this platter features plump, cooked king prawns, succulent American lobster, and sweet snow crab legs, all artfully arranged alongside thick slices of rich, smoked salmon. Served tableside in a black pot, warm Steaming Clams are finished with fresh parsley and lemon. The lid is lifted at the table, releasing their fresh, briny aroma. Designed to be a centrepiece at the table, the generous Caviar platter designed for sharing, featuring pots of ikura eggs, smoked tobiko, and black caviar, served with crème fraîche, blinis and an array of condiments.

The meal continues with a plated first course of braised Globe Artichoke, paired with Spanish aged ham, whipped feta cheese, brown butter, and a caper sauce. For the main course, diners can choose from three meticulously crafted options: Black Onyx Beef Short Rib with stout and peppercorn sauce, Crispy Skin Pork Belly with apple and cardamom, or Steamed Seabass Fillet with chive and lemon sauce. Each dish is served with a selection of seasonal vegetables and herbed mashed potatoes.

A premium cheese board follows, showcasing Brie de Meaux, 18-month aged Comte, Bleu d’Auvergne, and Mimolette, accompanied by grapes, dates, crackers, and honey—a true celebration of the world’s finest cheeses. To cleanse the palate before Dessert, guests are presented with Pink Grapefruit Sorbet with fresh pomelo, clementine, and lemon verbena - served tableside with a dramatic liquid nitrogen yoghurt snow.

For Desserts, guests can choose from refined presentations of traditional favourites; Warm Apple Crumble Tart with vanilla bean ice cream, Caramelised 78% Dark Chocolate Mousse with local orange, and a beautifully deconstructed Eton Mess with vanilla meringue, sweet strawberries, and yoghurt ice cream. Guests can linger over Vietnamese coffee or a beautiful selection of Vietnamese tea leaves, accompanied by a selection of final sweets. Reservations for The Albion’s Sunday Brunch are now open.