The Brasserie will be serving a diverse mix of small and big plates every Saturday and Sunday between 12 and 2.30pm using the best local ingredients from Scotland’s natural larder.
Highlights from the new menu include; baked duck egg, truffle, potato and parmesan; smoked salmon, fromage blanc with rocket on granary bread, as well as the classic, Scottish eggs benedict, poached egg, avocado and tomato salsa on rye bread.
Guests will also be able to enjoy a range of cocktails and speciality drinks including Champagne cocktails, moreish bloody Mary's and fresh fruit smoothies.
Commenting on the brunch offering, Chef and Patron, Jeff Galvin said: “The brunch scene has grown exponentially in the past couple of years, with consumers really enjoying the relaxed dining experience that brings together friends and family.
"It is fast becoming the nation’s favourite meal and we have worked hard to design a series of innovative dishes that gives our faithful breakfast companion the egg a new lease of life through these exciting combinations.”
And Andrew Logie, Head Chef at the Galvin Brasserie de Luxe said: “The food scene in Edinburgh continues to thrive, people very much enjoy the social aspect of eating out as families or groups of friends at the weekend.
"We hope that our selection of brunch dishes with a Scottish twist resonates with the local market in particular and we attract new people to experience and enjoy the cuisine and warm welcome at the Brasserie.”
