Pavyllon London launches playful breakfast dishes

Chef Sian Almond, recently appointed director of breakfast at Pavyllon London, has introduced a menu of meticulously crafted, playful breakfast dishes. 

With breakfast now the fastest-growing dining occasion in the UK – with a 13.7% year-on-year rise, according to Kantar – Almond's dishes tap into growing consumer demand. 

Menu highlights

The offering blends Parisian elegance, London style and Almond's own Australian brunch sensibilities. Highlights include the Arabic Omelette, layering herbs, labneh, sumac and spicy sauce; Avocado Croast, a reinvention of the brunch classic, swapping sourdough for a buttery croissant base, topped with guacamole, poached egg, rocket and shaved Parmesan; Matcha Pancakes, stacked with matcha cream, Genmaicha syrup and blueberry compote; The Mayfair Muffin, filled with Cumberland sausage, cheddar and egg yolk; and The Flower Bagel, a courgette flower-wrapped poached egg with smoked salmon. 

The Pavyllon has also launched a 'Weekly Chef's Special', which has recently included the 'Heart of Italy' (pan-fried pizza with tomato and burrata) and the delicately spiced Turkish Eggs.

"Every dish is designed to surprise and delight," says Almond. "Breakfast should be as memorable as dinner – and here, guests can watch the story unfold right in front of them at the counter. It's wonderful to see people discovering a new favourite morning indulgence at Pavyllon."

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