True to its mission, Bruno Restaurant & Bar’s two new dining experiences offer guests quality, opulence, and a taste of the best that the region has to offer. With a show-stopping weekend brunch buffet and an exquisite lineup of fall dishes to explore, Bruno is a must-visit for both locals and travellers.
Since its inception, Bruno, led by Executive Chef William Lew, has received high praise for its innovation, memorable presentations and elevated cuisine. Each of these elements are woven into the newly-launched weekend brunch buffet spread.
Notable highlights include:
- A rotating selection of housemade bread and pastries including stuffed croissants and sweet and savoury scones
- An ice bar and salad station with sushi, mussels, clams, smoked salmon and ahi tuna tartare
- A carvery station with prime rib and a weekly rotating selection of other mains
- A hot bar that features eggs Benedict, Fraser Valley sausages, a rotating pasta, and roasted vegetables
- Eggs and omelettes made-to-order
- A dessert station with housemade cannoli, chocolate bark, truffles, panna cotta, tiramisu, and more.
A number of creative cocktails and zero-proof refreshments complete this deluxe affair. Enjoy tableside presentation with a roaming Caesar and mimosa cart, or imbibe in the photo-worthy Bubble Bath, which includes your choice of bubbly by the bottle alongside a selection of fresh fruit juices and garnishes for the table. Bruno’s weekend brunch buffet is available on Saturdays and Sundays, 11am – 2:30pm. $59 per adult, $25 for kids under 12. View the full menu and reserve online.
Bruno’s talented culinary team unveils a revamped, seasonal spin on the restaurant’s lunch and dinner menus. In keeping with the restaurant’s commitment to connection and sustainability, each dish is infused with ingredients from local farmers and artisans. Some of the inventive plates on offer include:
- Lamb Shank with wild BC mushrooms, eggplant caponata, lamb reduction, cranberry gastrique
- Forno Roasted Arctic Char with beluga lentils, winter vegetables, escabeche
- Kabocha Squash Risotto with whipped mascarpone, pickled Shimeji, hazelnuts, squash chips, crispy sage
- Saffron Dungeness Crab Platter (dinner only), featuring a whole fried Dungeness crab, served with prawns, mussels, clams, saffron vin blanc, and rosemary focaccia
- Black Forest Tiramisu with kirsch cherries, vanilla cream, espresso cherry-infused savoiardi, chocolate shavings.
Those in the mood to indulge in a robust selection can opt for The Bruno Experience, (feeds 2-3 people, served family-style), which includes three courses at lunch ($125), and four courses at dinner ($89 per person). Pair the meal with a selection of refreshing mocktails, spirited concoctions, and a curated wine selection featuring BC and international wines. View the fall menus and reserve online.