he first thing you will notice when glancing through Sunday Brunch’s menu is how gorgeous the food looks. Everything here from the plates of pasta to the generous cake slices is just as pretty as the pictures – well-balanced plates with lots of colour and variety. 

The main dishes are simple brunch ideas of mixed plate combinations such as doria (a baked rice dish) with pasta, french toast with a side dish as well as curry butter chicken and they are all filling and satisfying. Vegetable produce seems to be the highlight of each dish as they generously decorate every dish with seasonal vegetables to liven up the dish’s presentation for that “wow” effect.

The first dish was a classic Japanese dish found in many cafes here: the omurice plate with a twist. Unlike the common brown demi-glaze sauce you see on most menus, this one was served with a generous helping of herb cream sauce adding a nice mild creaminess to the tomato rice mixture hidden beneath the egg. The egg omelette was nicely set with that gooey but not overly runny texture should you be the kind of person who doesn’t enjoy that texture feeling. Overall, it was a delight to eat if you feel like indulging especially on a chilly day.

Next was the double carb pasta and doria set: a creamy chicken vegetable cheese rice bake with a simple cured ham herb pasta. It was a combination hard to fault