A Bottomless Frosé Brunch Has Arrived In London Just In Time For Summer

Frosé

Frosé: the summer’s must-have drink, now in bottomless form.

Cometh the hour, cometh the perfect beverage. Summer is on the cusp of breaking out, and ahead of those endless sunny days (🤞), frosé – or frozen rosé, to the uninitiated – is making a triumphant return to the capital. Just how triumphant? Well, the good folks over at W London have honoured the fabulous freezy libation with the creation of a bottomless frosé brunch, and the result is pink perfection.

See also: Our guide to London’s best bottomless brunches.

Frosé

Available every Saturday, the frosé brunch is best enjoyed on a scorching summer day, of which we will doubtless have many in 2019. (There’s also the option of bottomless prosecco, but honestly, that looks a little like the poor cousin next to bottomless frosé.) The brunch includes a choice of six indulgent mains, including the likes of pork belly with fennel puree, sourdough toast with roast squash and smashed avo, and poached eggs with Cornish crab and asparagus – along with an hour and a half of bottomless bevs.

Frosé

This brunch could scarcely get any more awesome, could it? Of course, we haven’t told you about the unlimited pancakes and waffles yet… Yup, the fully stocked dessert station lets you fill up on your choice of stack, topped with the likes of Greek yoghurt, maple syrup, chocolate sauce, peanut butter, dulche de leche, and even candy floss. The only obstacle to endless pancake consumption, naturally, is whether you can continue to waddle to the dessert station after your third helping…

There’s also a resident DJ setting the beat, but if you’re stuffed full of frosé and waffles, I don’t really fancy your chances of throwing out some shapes… Best to just laze it off instead, we think!

Location: The Perception at W London, 10 Wardour Street, W1D 6QF. Nearest station are Piccadilly Circus and Leicester Square.
Opening hours: 1-4pm, every Saturday.
Price: £39 per person.
More information: on their website.

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Also published on Medium.

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