The Second Cut:
Brunch Edition

Episode 7 | Brunch Edition | £35pp | 11th January

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This January, The Second Cut turns its attention to the ritual of brunch — warm, familiar, and quietly indulgent — and rebuilds it as a six-course tasting experience.

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Expect dishes that nod to comfort yet lean into technique: a charred milk bun with honey–miso butter; a silky savoury egg custard lifted with soy brown butter and nori; beef-fat French toast with maple kombu syrup and a confit yolk; and a crispy breakfast sausage bonbon tucked into a nest of potato threads.

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The centrepiece is a towering Japanese soufflé pancake with blueberry butter, bacon dust and maple cloud — followed by a clean, nostalgic finish of cereal-milk ice cream with toasted oats, blood orange and black sesame.

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Brunch, but made with the same ethos as every Second Cut menu: thoughtful, seasonal, crafted with skill, and designed to surprise.

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Join us for a Sunday slow-morning reimagined.

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Vegetarian Option Available.