From this Sunday (20 March), Snackbar, located in East London’s Dalston, will be launching a new brunch menu complete with bottomless cocktails, created by owner Freddie Janssen.
Taking cues from her favourite Dutch snack bars of her youth and travels in Mexico and the US, Freddie’s set brunch menu will display her signature playful take on brunch food.
Whether stopping in early to fuel a Sunday of activities or rolling in to perk up from the night before, guests can take a seat in Snackbar’s bright, airy dining space, or outside in the plant-filled garden to kick things off for the afternoon with a bottomless spicy Bloody Mary or pet nat spritz - this month, it’s a Rhubarb Fizz.
Guests will then choose between two main dishes: a twist on the US breakfast staple Biscuits and Gravy, a flaky buttermilk biscuit with a rich and creamy sausage gravy and a Burford Brown poached egg, or Chilaquiles, a Mexican-inspired breakfast dish made with crispy tortilla chips cooked in salsa verde, topped with a fried egg, refried black beans and Neal’s Yard Dairy cheese.
Both brunch dishes will be served with Janssen’s signature house-made dill pickle hash browns on the side. To end a lazy brunch on a sweet note, Gooey Butter Cake will be served, an unmissable, oozing slice of dense coffee cake, sweet, rich and dusted with icing sugar.
Janssen said, “Snackbar has always been about that all-day, relaxed vibe, so I’m really excited to finally be welcoming locals and visitors alike through the door for a lazy Sunday brunch. I’m an early bird and brunch is one of my favourite ways to spend a weekend with friends so I’m really excited to be serving this new menu.”
For those who can’t make brunch, throughout the week Snackbar is open to serve bold breakfasts and punchy lunches taking influence from all over the world.
Breakfast dishes include a Snackmuffin, a Spence Bakery muffin filled with house-made pork patty, a Burford Brown fried egg, American cheese and brown sauce and a soft tortilla wrapped Breakfast Burrito filled with chorizo, scrambled Burford Brown egg and salsa roja, as well as a selection of fresh coffee, croissants, cookies and banana bread.
The lunch menu features Snackbar’s Chicken Caesar Salad with crispy roast chicken skin, regularly changing soups such as a Mexican Pozole with pork, hominy, avocado, radish, coriander and fried tortillas and sandwiches such as the Cuban with roasted pork layered with ham, Ogleshield, pickles and mustard, and more.