As more Dublin restaurants throw their hat in the brunch ring, declaring its menu the “Brunch of Champions” is a brave move for New York-style Italian eatery San Lorenzo’s.
It certainly has some contenders for the belt, with its Ivan Fitzpatrick pulled ham-hock potato cakes with poached eggs and home fries (€9.95) or confit duck and spring onion hash with Boston baked beans (€12), or the barbecue chilli beef nachos with all the trimmings (€12.95).
But it’s this lobster Benedict (pictured) that is the real heavyweight: chopped warm Howth lobster with basil and red pepper, poached free-range eggs, asparagus and choron sauce on a toasted bagel (€19.50). It’s breakfast, lunch and dinner rolled into one, knocking any lingering hangover well into next week.
San Lorenzo’s, South Great George’s Street, sanlorenzos.ie.
See tomorrow's Saturday Magazine for Domini Kemp's luxurious brunch recipes and Catherine Cleary's review of brunch at Bear
