Brunch Menus with a Twist in London: Short Rib Benedict and More

London’s brunch scene used to mean eggs benedict, avocado toast, and endless mimosas. But over the last two years, something’s changed. The city’s best brunch spots are no longer just serving breakfast with a side of bubbles-they’re reimagining the whole meal. Think slow-cooked short rib tucked under a buttery English muffin, smothered in truffle hollandaise, and paired with a glass of sparkling rosé that costs more than your morning coffee. This isn’t brunch as you knew it. It’s dinner-level flavor at 11 a.m.

Short Rib Benedict: Why It’s the New Standard

Short rib benedict isn’t just a trendy name-it’s a culinary upgrade that makes traditional benedict feel like a relic. At Brunch & Co. in Shoreditch, they slow-braise beef short ribs for 12 hours in red wine and thyme until the meat falls apart at the touch of a fork. They pile it on a house-made brioche muffin, top it with a perfectly runny poached egg, and drizzle it with a hollandaise made from black truffle oil and a hint of smoked paprika. The result? A dish that’s rich, savory, and deeply satisfying-no pancake or syrup in sight.

Why does this work so well? Because short rib brings umami depth that bacon or ham can’t match. The fat melts into the egg yolk and hollandaise, creating a sauce that clings to every bite. It’s not just a brunch dish-it’s a statement. And it’s catching on. Places like The Larder in Notting Hill and Brunch Lab in Camden now offer their own versions, each with a twist: one uses duck fat for frying the muffin, another adds pickled mustard seeds for acidity.

Bottomless Isn’t Just About the Drinks Anymore

Bottomless brunch used to mean unlimited prosecco and a plate of scrambled eggs. Now, the bottomless part is expanding. At The Sunday Club in Soho, you pay £45 for two hours of unlimited drinks-yes, that includes craft cocktails, sparkling wine, and even non-alcoholic elderflower spritzes-but you also get to choose from five main dishes, all changed weekly. Last month, you could swap your benedict for duck confit hash with caramelized apples and a fried quail egg. This week? Pork belly bao with kimchi slaw and miso-glazed mushrooms.

The key? They don’t just refill your glass-they refill your plate. The kitchen sends out new dishes every 20 minutes until you say stop. You’re not just drinking your way through the morning-you’re eating your way through a tasting menu. And it’s not just for the young crowd. Locals in their 40s and 50s are showing up on Sundays with their book clubs, ordering the smoked salmon tartine with dill crème fraîche and then switching to the braised lamb shank with polenta.

Where to Find the Best Twists in London

Here are five spots where the brunch menu doesn’t just bend the rules-it breaks them.

• Brunch & Co. (Shoreditch) - The original short rib benedict. Comes with a side of crispy shallots and a glass of NV Champagne. Book ahead-tables fill up by 9 a.m.
• The Larder (Notting Hill) - Their ‘Brunch Board’ lets you pick three small plates: think duck liver pâté, pickled beetroot tart, and truffle-dusted fries. Add bottomless Aperol spritzes for £12 extra.
• Brunch Lab (Camden) - Experimental by design. This month: breakfast ramen with soy-braised pork shoulder, soft egg, and scallion oil. No toast. No eggs benedict. Just steam, salt, and soul.
• The Sunday Club (Soho) - Bottomless food and drink. No set menu. Just a chef’s whim and a 2-hour window. Bring friends. You’ll want to share.
• Waffle & Co. (Brixton) - They serve waffles… but not the kind you think. Their ‘Savory Stack’ has pulled brisket, pickled jalapeños, blue cheese crème, and a fried egg. Served with a side of house-made hot sauce that’ll make you cry (in a good way).

What Makes a Great Brunch Twist?

Not every fancy ingredient makes a good brunch dish. You can’t just slap truffle on something and call it innovative. The best twists follow three rules:

1. It still feels like brunch - Even if it’s short rib, it should be eaten with your hands. No forks required.
2. It balances richness - A heavy dish needs acidity or crunch. Pickled onions, citrus zest, or a side of bitter greens keep it from collapsing into a greasy heap.
3. It’s worth the wait - If it takes 25 minutes to make, it better be unforgettable. Nobody minds waiting for a dish that makes them pause mid-bite and say, ‘I didn’t know brunch could do this.’

At Brunch & Co., the short rib benedict takes 18 minutes. The kitchen starts the short rib the night before, poaches the eggs fresh to order, and toasts the muffin in butter until it’s golden and crisp. You pay £24 for it. And you’ll remember it for weeks.

Why This Trend Won’t Fade

Londoners aren’t just chasing novelty-they’re chasing meaning. After years of lockdowns and takeout, people want to feel like they’re part of something real. A brunch that feels like an event-not just a meal-is what’s sticking. It’s not about the price tag. It’s about the experience.

Take The Sunday Club. Their most popular dish this winter? A smoked cod roe tartine with pickled fennel and a dollop of crème fraîche. It costs £9. But the reason people come back? The chef comes out every Sunday at 1 p.m. to ask how you liked it. He remembers names. He brings out a new dish every week based on what’s in season. That’s not service. That’s connection.

And that’s why this isn’t a fad. It’s evolution. Brunch is no longer the lazy Sunday fallback. It’s the first real meal of the weekend-the one where you show up not just to eat, but to be surprised.

What to Order Next Time

If you’re new to this kind of brunch, here’s how to navigate it:

• Start with a savory dish-even if you usually go sweet. Try the short rib benedict or the brisket waffle.
• Ask what’s seasonal. Chefs change menus weekly. The truffle hollandaise might be gone by next week.
• Order a drink that cuts through richness. Sparkling rosé, gin and tonic with grapefruit, or even a cold brew coffee with a splash of oat milk.
• Don’t skip the sides. Pickled veggies, crispy potatoes, or a simple salad can make the whole plate feel balanced.
• Go with friends. You’ll want to try multiple dishes. Sharing is part of the fun.

And if you’re still stuck? Just say, ‘What’s the one thing you’d bring a friend to try?’ That’s usually the answer.