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Different Cuisine, Every Sunday: The Unlimited Brunch Spread At This Cafe Is A Must Try

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What Makes It Awesome

Who doesn't love a delectable Sunday brunch scene with the fam? At 212 Cafe & Bar, Phoenix Market City, make every Sunday awesome with their big brunch treat. What to expect out here? From mouthwatering tapas to leafy fresh salads, live stations grilling fish and chicken, a DIY pasta corner, free-flowing of mimosas, bloody Mary, sparkling Sula, mojito, sangria, beer and more.

Curated by Chef Paul Kinny, the brunch menu changes every Sunday and gets inspired and experimental with cuisines, ranging from Mexican to Australian and Portuguese. If you ask us, we fell in love with their small plates - the lip-smacking lemon rubbed fish with chimichurri; the grilled chicken with roasted garlic and rosemary butter and the oh-so-creamy BBQ cottage cheese.

We highly recommend you try their small plate of quinoa crusted chicken skewers and fish fingers with tartare sauce. Pizza lovers, dig into their veg and non-veg pizzas, beautifully made of thin crust in tomato sauce. buffalo mozzarella and basil. Choose from an array of toppings, from black olives to roquette leaves, bell peppers, American corn, ham, salami, prawns, tuna and more.

Can't live without bread? Don't have to! At the big brunch, they have something for everyone. Find an assortment of doughnuts, muffins, marble loafs, breadsticks and cornflakes bread out here. Pair it up with a side of Aussie rice and chicken salad, and you're good to go.

Wash down your food with either a LIIT or sinful bellini cocktail!

Price: INR 699 {plus taxes} includes unlimited food; INR 399 {plus taxes} for unlimited food for kids’ from 5 – 12 years; INR 399 {plus taxes} for unlimited cocktails and Kingfisher Premium. The timing of this brunch spread is between 12pm and 4pm.

What Could Be Better?

Nothing at all. Maybe, if they could do it on Saturdays as well!

Anything Else?

The desserts are a must-try at this brunch. Our favourites? The Australian chocolate cheesecake and the blueberry shortbread crumble.