The award-winning Duke Street Food and Drink Market is relaunching its popular brunch menu, with a range of brunch dishes from each of the six independent kitchens; Bone & Block, Kelp, Ginger, Big Lola’s, Cucina Di Vincenzo and Cahita.
From Saturday 4th June, visitors can enjoy a range of brunch dishes and drinks from 11am-3pm every weekend.
All six of the market’s independent kitchens – meat specialist Bone & Block, Asian-inspired Ginger, Italian Cucina Di Vincenzo, fish specialist Kelp, Cuban-inspired Cahita and Mexican Big Lola’s – will have various brunch dishes available for those visiting the market.
Delicious brunch dishes including Cahita’s avocado on toast with feta, mixed toasted seeds and tomato salsa and Big Lola’s breakfast burritos with house chorizo sausage, hash browns, black beans, pico de gallo, cheddar cheese, salsa roja and a vegetarian option with veggie black pudding.
There’s also Bone & block’s steak and eggs made up of 40 day aged steak, Wirral fried eggs, romesco sauce and chimichurri, Kelp’s salmon pastrami hash with house hot smoked salmon “pastrami”, crispy home fries, sautéed peppers and shallots, spring onions, topped with poached egg and hollandaise, Vincenzos Panuozzo Salsiccia; a light pizza sandwich with Italian sausage, mushrooms, scamorza cheese, fried duck egg and finally Ginger’s crispy pork and hot sin, or crispy Korean chicken or mushroom and soy bean bao buns.
Alongside the food options will be Duke Street Market’s expertly created brunch cocktails including Mimosas, Espresso Martinis, Bellinis, Aperol Spritz, Pimms G&T and Bloody Mary.
Lee Bannon-Smith, Duke Street Market’s General Manager, said:
“We’re really excited to relaunch our brunch menu which has proven to be incredibly popular. The six kitchens have cooked up a storm and created some really unique brunch dishes as well as the classics, ensuring there’s something for everyone.
“Guests will be able to enjoy brunch at Duke Street Market every Saturday and Sunday from 11am-3pm from Saturday 4th June onwards. We’re really looking forward to welcoming our guests to try the new menu.”
