It doesn’t officially open until Monday but we got a sneak peak – and taste – of Benedict, a collaboration between the Union Group and pop-up brunch masters G48. Say good morning or afternoon to your favourite new brunch spot.
For their new forever home, G48 chef’s Fernando Sindu and Ivan Wibowo have developed a menu that features all-day brunch plus other treats in the form of salads, sandwiches, and Asian-inspired plates. There is a focus on healthier dishes (the menu boasts homemade granola and seven-grain muesli), but don’t worry there is a fair share of not-so-healthy dishes, including four versions of eggs Benedict (classic with home-cured ham; Florentine with salmon cured in-house; Mexican with corn fritters and house-made chorizo; and Southern, which features chili biscuits and fried chicken).
On the brunch side, Chef Ivan recommends the French toast and the Egg in a Jar. French toast gets a modern makeover at Benedict with a super-thick slice of toast, a scoop of salted-caramel custard and a piece of bacon, which is made in-house. The Egg in a Jar will pique the interest of curious foodies then satisfy their appetites. The chefs poach an egg via sous vide and serve it in a jar (duh) with mac and cheese, shitake mushrooms, crispy beef bacon, brioche, and potato foam, which is added table-side for some pizazz.
Chef Fernando recommends the Korean Bowl, a G48 tried-and-true recipe, which you can customise with beef or pork, three types of different pork to be exact. “Health is one of our priorities but there is more than that on our menu, I mean we top the Korean bowl with three types of pork!” says Chef Fernando.
But you’ll need something to wash down all of this delicious food with; Benedict is serving a special blend made for them by Toby’s Estate and the Union Group’s head mixologist has created tasty cocktails (you didn’t think that we would write about brunch without a good cocktail, did you?) ranging from classic to fanciful (think beef jerky-infused vodka, peanut butter as an ingredient, and vanilla rum).