Food | STYLE
Bring me the banana bread
Itâs not a l l bottom less lu nches a nd cock ta i l d i n ners at Ventnorâs latest â Dru n ken Lobster ser ves its morn i ng menu from 9a m u nti l noon, T uesday to Satu rday. T here a re fresh ly squeezed ju ices a nd A l l Press Espresso coffee (natu ra l ly) a nd options l i ke Ch ia P udd i ng a nd A l mond Gra nola to eat i n or ta ke away. But i f weâre ta k i ng a ny th i ng from 2020 for wa rd i nto the New Yea r it has to be ba na na bread. A nd Dru n ken Lobsterâs Ba na na Bread is someth i ng else: th is one is ja zzed up w ith hu ng yog hu rt, pistach ios a nd Isle of Wig ht honey. @d r u n ken lobsterba r, Ventnor
Queen of breakfasts
Itâs i mpossible to th i n k of a nother d ish that so read i ly says âBru nchâ l i ke a classic Eggs Roya le â rich a nd decadent, just orderi ng it feels l i ke a n occasion. Here at Bembridgeâs recently ref u rbished Spi n na ker, Head Chef Sha ne Bu rt ser ves h is ow n poached (egg) to perfection ta ke on th is qu i ntessentia l d ish â w ith smoked sa l mon, Hol la nda ise sauce, toasted mu ff i n a nd shaved g herk i n. @T heSpi n na kerIOW, Bembr id ge
January and February 2021
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