In France itself, “Brunch” has become a weekend institution. Many cafés and restaurants across the city now have a special brunch feature on their menu. The concept is developing even more with some creative cuisine competing with the traditional eggs and viennoiserie.
In the last few years it has become an essential element of a Parisian weekend, as can be seen in the ever-increasing number of restaurants, luxury hotels and coffee shops competing to offer their special brunch menu.
Bringing the Parisian Sunday Brunch concept to KL, 2OX (Two Ox) has its take.
Every Sunday let’s gather with friends, family or in couples for a meal that takes the place of both breakfast and lunch. Aside from the great-tasting food and special menus, brunch in 2OX is a chance to relax!
Whether you prefer a new take on brunch or a traditional one, you will find something new to satisfy your appetite every Sunday as Chef Thierry will prepare a different menu every week!
With their ‘Tour de France’ concept, they will present a different brunch Menu from different region of France every Sunday: Bourgogne, Province, Brittany etc…
Thus, it will be like touring France together every week with your palate!
We had their Bourgogne Sunday Brunch Menu
RM108++ with soft beverages
RM158++ with Free Flow of Red Wine or White Wine
Gougère with Cheese
This airy French cheese puff is flavoured with Gruyere cheese and it’s surprisingly light as you pick it up. The crispy shell crunches as you pull it open. Then we hit the middle it was soft, eggy, and indecently cheesy!
Tarte A L’Epoisse
Epoisse Cheese Tartelette
One bite of the intensely creamy paste of this French classic, we looked forward to the next bite.
A made in Burgundy classic, is so delightfully decadent.
Poached egg in red sauce, beicon and mushroom
Pan Seared Fish with Tarragon sauce
I personally love tarragon as it adds distinctive flavour to sauces. Tarragon has a slightly bittersweet flavour and an aroma similar to anise. The fish was perfectly cooked and the creamy & aromatic sauce complements this dish very well
Beef cheek cooked in red wine sauce with tomatoes and carrots. Fell madly in love with this dish as it was braised till these beef cheeks become meltingly tender, with a rich, deep flavour.
Poire Poche Au Vin Rouge
Poached pear in red wine, vanilla ice cream was another wining dish to end the brunch course.
I think that the addition of poached pears elevates the vanilla ice cream serving, makes it just a little more elegant and satisfying, and brings out the flavour and texture of the rest of the ingredients.