This month, The Social Company’s recently opened British grill restaurant, Temple and Sons, is set to bring a new brunch menu to the City, available every Saturday from 11.00am to 3.00pm. The new menu features a selection of hearty brunch dishes made using the best of British produce, alongside a menu of innovative cocktails created by Bar Manager, Callum Silvester.
Designed to nourish the soul, rather than the waistline, the menu will unite British and American classics ranging from a humble sourdough bacon or sausage sandwich to buttermilk pancakes. The full English breakfast will take pride of place on the menu, combining pork and fennel sausage and smoked bacon with mushrooms, fried potatoes, BBQ beans and eggs, with a bold Temple and Sons’ addition of sourdough toast topped with bone marrow. Additional standout dishes will include wood fired Lake District onglet steak with potatoes, black pudding, Lyonnaise onions and a fried egg and fried Cornish chorizo, smoked tomato chutney with confit potatoes and eggs. For guests with a sweet tooth, indulgent options will include brioche French toast served with maple cured streaky bacon and maple syrup and fruit salad comprising macerated exotic fruit with lime and a white rum syrup.
The bar team will be on hand to shake up ‘hair of the dog’ remedies for guests, offering brunch-time classics with a twist. Temple and Sons Bloody Mary blends Ketel One vodka infused with bacon with tomato juice, social spice mix and lemon and is served with a “Full English” garnish, while Mr Mary offers a gin-based alternative, combining Hendricks gin and Gentleman’s Relish distillate with tomato juice, social spice mix and lemon. Traditional Bellinis have been given an upgrade, with raspberry and lemon thyme or white peach and rosemary options, alongside three Espresso Martini variations including classic, vanilla and chocolate and salted caramel and stout reduction.