Market Halls don’t just have one new dish for the weekends.
They have a whole brunch.
It’s just been launched, and it’s available every Saturday & Sunday from 10am until 3pm, roping in resident chefs from the best of the in-house traders to create whole new noon-spanning eats. Here’s what you can expect…
NEW BRUNCH DISHES
Amongst the newness you’ll find Butchies‘ fried buttermilk chicken, with smashed avocado, fried egg & sriracha on a toasted English muffin; as well as Fanny’s “Avo’bab”, featuring avocado, feta, pomegranate, tomatoes, red peppers, mint, and coconut yoghurt seasoned with Middle Eastern spices. BBQ maestros Hotbox will be diving into their Oak & Hickory fired rotisserie-smoker to serve up an all-new pork belly benedict, plus pancakes with smoked pork belly & egg and maple syrup.
And if all of that sounds a little too insanely cholesterol heavy, then Claude’s Deli have helpfully decided to offer medjool date bircher muesli with almond milk, fruit & nuts; or a heritage tomatoes, goat’s curd, coriander & purple shiso tartine.
NEW BRUNCH COCKTAILS
The barkeepers at the resident cocktail-ery have added four new brunch cocktails to their already loaded menu– you’ll now find the Pink Fulham Spritz (with gin, sparkling rosè, and agave), a classic French 75, a Breakfast Martini (blending vodka, apricot, and orange citrus), and a Bloody Mary with a dash of pickle juice plus some beetroot & lemon. And if you prefer to tinker with your Mary? Then we have some very good news for you…
A BLOODY MARY TOOLBOX
Yes, they have a huge Bloody Mary kit which they’ll deliver to your table. It serves up to 6 people, with seven double shots of Our/London Vodka, and alllll the trimmings you could want. And on Saturday 28th July, there will be a Bloody Mary Masterclass hosted by the vodka makers themselves.
Which is bloody good of them.
NOTE: Market Hall Fulham is open now for weekend brunch. You can find out more, and check out the individual vendors at their website right HERE.
Market Hall Fulham | 472 Fulham Road, SW6 1BY
Want the low-down on the whole project? We spoke to co-founder Simon Anderson