Hotel Centennial Brunch

Hotel Centennial in Woollahra will be serving brunch every weekend starting on the 18th March with a menu curated by Executive Chef Justin North. Think sweet and savoury waffles, fluffy eggs and oysters accompanied by Bloody Marys and Champagne.

Hotel Centennial brunch 

The Hotel Centennial brunch menu features some of the finest seasonal produce from local purveyors such as Infinity Bakery, Pepe Saya butter and eggs from Cornucopia biodynamic farm, with Hotel Centennial’s owners cultivating a unique produce garden in the Hunter Valley for a farm to table experience.

Hotel Centennial is renowned for its waffles and these have been reinvented with flavours of smoked trout, fried egg and whipped chive butter as well as confit duck and spiced cherry to complete the savoury selection. To finish, there’s a classic with fudge ice cream, vanilla cream and butterscotch sauce.

Hotel Centennial brunch

Other brunch menu items include organic egg white omelette with chives and cheddar; baked eggs cocotte with chargrilled eggplant puree, double smoked bacon and Za’tar; as well as soft boiled organic eggs, soldiers, grilled ox heart tomato, shaved prosciutto, whipped feta and seeds.

Here’s a snapshot of some of the menu items:

Hotel Centennial brunch

Bakery items with butter and preserve

Hotel Centennial brunch

House cured local coppa on grilled sourdough, pickled peach and vin cotta

Hotel Centennial brunch

Centennial morning vegetable pickles with avocado, charred eggplant dip

Hotel Centennial brunch

Yellow Fin Tuna Super Bowl

Hotel Centennial brunch

Biodynamic eggs florentine

Hotel Centennial brunch

The Centennial Brunch

Hotel Centennial brunch

Confit Duck waffle, fried egg, spiced cherry caramel

Hotel Centennial brunch

Classic Autumn Waffle

Hotel Centennial will serve brunch every Saturday and Sunday starting on March 18 from 10:00 am until 12:30 pm, with a weekly chef’s selection set menu available from 10am – 3pm.

Hotel Centennial
88 Oxford St, Woollahra

Photo Credit: supplied unless watermaked.

Originally published 8 March 2017. Updated 15 March 2017


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About the author

Corinne Mossati

Corinne Mossati is the Founder/Editor of popular online magazine Gourmantic and Cocktails & Bars, a website dedicated to cocktail culture and the discerning drinker. She is named in Australian Bartender Magazine’s Top 100 Most Influential List since 2013, is a member of The Academy responsible for judging the World’s 50 Best Bars. She has also judged the inaugural Australasian Whisky Awards and various national cocktail competitions.