The Donnelly Group: Brunch at the The New Oxford

We All have a list of brunch spots we’d like to try in town. I’m going to strongly suggest you add the Donnelly Group pubs, and The Tavern at the New Oxford in particular, to that list… pronto!

I was recently invited to a tasting of the new brunch menu and I have to say, it was lip-smacking good. Executive Chef Alvin Pillay is now joined on staff by Chef Sarah Stewart as the new Development Chef for Donnelly Group. Chef Sarah is the former Executive Chef at both Edible Canada and Juniper. She’s continuing her commitment to locally sourced fresh ingredients as the basis for a scratch prepared menu. Let me tell you, it shows.

The menu is loaded with standards done with a level of attention that defies what you would expect from a pub.  Add in the great patio ambience at The New Oxford and I’m sold. Yes, I said patio. The location has expanded into 1141 Hamilton Street.

yogurt granola

YOGURT & GRANOLA: fresh fruit, preserves, honeyed greek yogurt, granola, toasted seeds.

The meal opens with a small bite or as I like to think of it, a brunch amuse-bouche; a small square of warm, house-made banana bread. It’s a great way to start the meal.  There’s also an extensive brunch cocktail menu that will perk up anyone’s morning. If you’re tired of mimosas every time you go for brunch, then try one of their gin or vodka based cocktails.

Brioche french toast

NOLA FRENCH TOAST: stuffed brioche, bourbon, maple syrup, brown butter oats, lime whip.

The menu list has a little something for everyone. There’s everything from chicken and waffles to avocado toast and an excellent huevos rancheros. Everything was fresh. The arugula pesto with sunflower seeds was perfect with the goat cheese scrambled eggs.  The eggs were perfect; creamy, smooth and properly cooked. In Vancouver that’s practically a miracle. The standard tends to be well-seasoned but over-cooked.  The sausage is all locally sourced from the Fraser Valley, the compotes are house made, and the chick peas with yams is a creative alternative to baked beans.  We didn’t sample the brisket poutine, the hangover burger or the breakfast sandwich but I’m betting they are fabulous, too.

Sausage and eggs

SAUSAGE BOARD: build your own plate, two eggs any style with choice of sausage (north shore bratwurst, postmark ipa chorizo with smoked jalapeño cheddar, heritage beef banger) IPA Chorizo is pictured.

I could continue to wax poetically about the dishes but I’m going to let the pictures and descriptions speak for themselves.

huevos rancheros

HUEVOS RANCHEROS: cheese quesadilla, avocado, spicy chickpea & yam, sunny eggs, cotija cheese,
carrot habanero hot sauce.

One last tidbit for your consideration; The Tavern at the New Oxford has a patio, and it’s the perfect way to enjoy a sunny morning in Yaletown.  I know I’m going back, and I think you should pay them a visit, too.

 

Vodka, mint, cucumber

Vodka, mint, cucumber and soda water… my new favourite brunch drink.

The New Oxford

1144 Homer St

Open for brunch weekends and holidays, from 11 am on Saturdays, and 10 am on Sundays

Movie Recommendation: Oxford Blues (1984), classic 80’s Rob Lowe discovering friendship, love and what it means to be a Yank at Oxford.  Incidentally, that’s the name of the original film that Oxford Blues is based on.

Michelle Muldoon is a writer, filmmaker and avid foodie. You can find her on twitter @paisleymedia2 and on Instagram @paisleymedia1.

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