A new Asian inspired bruch menu has launched at Opium, Dublin.
Head Chef Philip Hughes and his team have designed a menu of Asian inspired and classic brunch dishes, all served Buddha bowl style. The menu also offers a selection of vegan, vegetarian, dairy and gluten free options, as well as some more indulgent dishes such as a take on the Irish breakfast called the not so Buddha bowl.
Other highlights from the Garden Brunch menu include the Korean style bibimbowl, the Thai peanut & red curry bowl, as well as brunch favourites such as the fruit bowl complete with a selection of fruits, yoghurt and homemade granola, and the egg bowl which includes crumbled feta and avocado.
Brunch will be served every Saturday in the in the surroundings of the Botanical Garden at Opium and will be complemented by a new summer drinks selection. The new drinks menu is lead by Ketel One and Aperol spritzes, as well as classic and exclusive brunch cocktails. It also includes a number of low calorie and low alcohol serves.
The weekend brunch menu is available as of 4th May. For more information, visit http://opium.ie/.