Paper Bird’s weekend brunch has made a return to the Potts Point eatery.

Launching on 7 April, the venue will offer a new selection of dishes from chefs Ben Sears and Eun Hee An.

Menu items include a pork katsu sando, pipis with miso butter and rye toast along with XO arancini and crab wontons with chili and black vinegar.

The venue is licensed from 10am, and Brooks has designed a drinks list to cater to the early hours. A Korean bloody Mary is on offer alongside a Campari iced filter and an 85-strong wine list. Beer, sake and coffee from Single O is also available.

“We’ve worked to design a brunch offering that is more reflective of our all day-menu, creating a more seamless journey from morning through night,” says Sears.

“Dishes will be familiar, but with an Asian leaning. The result is a menu that experiments with aspects of Japanese and Chinese cuisine as well as the Korean flavours we’re known for.”

Brunch is available from 10am-3pm every weekend.

Image credit: Alana Dimou

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