Lifestyle: Lists

Top 5: Bottomless Brunches

For when you need a bloody mary ASAP

  • COYA Mayfair

    118 Piccadilly, Mayfair, W1J 7NW

    The pisco sour is one of UJ’s all time favourite drinks, so a brunch menu offering unlimited quantities of them gets our vote. COYA’s Latin American take on bottomless brunch is perfect if you’re bored of the usual fare (if a day should ever come that you get bored of eggs and mimosas), offering ceviche and sea bass casuela alongside champagne, Pisco Marys and of course, Pisco Sours.

  • Shackfuyu

    4A Old Compton St, Soho, W1D 4TJ

    Who said unlimited brunching had to be restricted to the weekend? Who even said it had to be restricted to lunch time? If you’re a fan of Shackfuyu’s addictive Japanese comfort food, you’re going to love this. Every Monday, they’re offering free-flowing prosecco and pineapple sake, plus two small dishes, a big dish and a pudding all for £35. Sign us up.

  • Mr. Bao

    293 Rye Lane, Peckham, SE15 4UA

    Peckham’s Mr. Bao is also taking a left-field approach and shaking up the traditional bottomless brunch. Forget the toast and muffins, the brunch specials here are served on their fluffy steamed buns; think bao benedict, mushrooms on bao, and the full taiwanese served alongside their bottomless brunch cocktails.

  • Martello Hall

    137 Mare St, Hackney, E8 3RH

    A lot of brunch options in East London are pricey and overcrowded, but new Hackney do-it-all venue Martello Hall has got it just right with their Brunch Italiana. Choose from a brunch classic (avoado toast, baked eggs, buttermilk fried chicken) or opt for their wood-fired pizzas, with unlimited drinks from the brunch bar for an additional £15.

  • Flesh and Buns

    Seven Dials London, 41 Earlham St, WC2H 9LX

    Bottomless brunching isn’t always about the booze. If it’s unlimited food you’re after, Flesh and Buns is your go-to. Their Sunday brunch offers unlimited hot and cold dishes, PLUS prosecco or wine, for £39 or £46. Prepare to leave full.

Originally published on
6th April 2017


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