Sea Containers restaurant, located in Mondrian London on the South Bank, is now offering weekend brunch. Culinary director Seamus Mullen (of Tertulia in New York) has devised the new menu to include a blend of his signature light and healthy plates as well as heartier options. There will also be fresh juices and brunch cocktails by Dandelyan’s Ryan Chetiyawardana (aka Mr. Lyan).
Award-winning chef Seamus Mullen, known for his inventive flavours and emphasis on real, whole foods, launched Sea Containers in October 2014 in Mondrian London. Sea Containers features an open kitchen, visible wood-fire oven, central “diner” bar and a restaurant space designed by Tom Dixon with floor-to-ceiling windows to complement its central location on the river Thames. There is some outdoor seating for the summer months – overlooking the river – and the restaurant’s windows are fully retractable. The ‘farm to table’ movement is integral to the Sea Containers kitchen and its menu; produce is carefully sourced from organic farmers and Fair Trade cooperatives from around the UK and the Continent.
The new brunch menu is split into three main sections, ‘From Our Bakery’, ‘For The Table’, and ‘Mains’, offering guests plenty of options for leisurely weekend dining. Dishes include mainstays such as Blueberry Pancakes, Waffles and a Full Farmer’s Breakfast. Wholesome ‘Mains’ include Steak & Eggs and a Kale Caesar salad. Sharing options include the Seafood Platter for two (with oysters, crab, scallops and shrimp), perfect for al fresco dining by the river.
Some example dishes from the brunch menu include:
‘From the Bakery’
Blueberry Pancakes Stack
Preserved lemon butter, Maple syrup
Vanilla ice cream, streaky bacon, maple syrup
Flat Iron Steak
Grilled over hardwood, two fried eggs, eggplant and tomato chimichurri, escarole
Full Farmer’s breakfast
Two fried eggs, Cumberland sausage, creamed mustard greens, roasted fingerling potatoes
Boquerones, Manchego cheese, coddled eggs, chilies, walnuts and anchovy vinaigrette
Red and white quinoa, celery, Castelvetrano olives, treviso, citrus vinaigrette
‘For The Table’
Oysters, marinated bass, crab salad, scallops, poached sweet shrimp, classic cocktail sauce and mignonette
Radishes, fresh herbs, charred country sourdough, almond romesco vinaigrette
Some Sea Containers signature sharing plates from the main menu will also be available including Roasted Mediterranean Sea Bass and Double Cut Heritage Pork Chop. Brunch cocktails from Ryan Chetiyawardana, creator of the Dandelyan botanical cocktail bar at Mondrian London, include a Bloody Mary, Mimosa, Peach Bellini and Sea Containers favourite, the Sea Co Spritz. Fresh Sea Containers’ juices will also feature on the menu, with blends including: Spirulina, spinach, banana, maple, apple Coconut pulp, almond butter, bitter chocolate, avocado Golden Beet, pineapple, passion fruit
The brunch menu will be available every Saturday and Sunday from 12pm-5pm.