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Vancouver Brunch Guide, Food

The Ultimate Vancouver Brunch Guide: Supermarine

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Jess Fleming Dec 11, 2015 2:44 am

We’re taking a tasty tour of Vancouver’s many brunches to create The Ultimate Vancouver Brunch Guide. This week we’re enjoying a knockout brunch at the recently-opened Supermarine Restaurant in Kitsilano.

Having generated a lot of buzz in regards to their gorgeous new digs, delightful seafood-forward dinner menu, and appointment of Jesse Grasso to the position of Executive Chef, Supermarine recently launched its first-ever brunch service.

With an array of tempting options, not only is it easy to order off Supermarine’s weekend brunch menu, but it’s also easy to kick back in the restaurant’s cozy surrounds and enjoy the spoils that are served up.

Braised Duck Eggs Benny (Jess Fleming / Daily Hive)

Braised Duck Eggs Benny (Jess Fleming/Daily Hive)

Supermarine’s brunch focuses less on seafood, and more on eggs and potatoes, with a menu leaning toward the savoury. Dishes run from $10 to $16 and include Beans On Toast with smoked ham hock and two fried eggs, Shrimp and Anson Mills Grits with bacon and jalapeño marmalade, Lamb Neck Hash, and a Mushroom Frittata.

No brunch menu would be complete without a few Eggs Benny options. Supermarine offers two simply irresistible versions. The first is a Summer Sausage Benedict, which comes with house-made sausage, two poached eggs, and grilled lemon Hollandaise, presented on lightly toasted English muffins. The second is a Braised Duck Benedict. Braised in orange, honey, soy, and spices, the tender shredded duck meat boasts a wonderfully sweet and almost zesty flavour, which pairs incredibly well with the lemon-based Hollandaise.

Supermarine's Shakshuka (Jess Fleming / Daily Hive)

Supermarine’s Shakshuka (Jess Fleming/Daily Hive)

Also, on the menu, a light and filling Shakshuka. Rich, spicy and presented in a piping hot skillet, Supermarine’s Shakshuka is comprised of spicy peppers, baked eggs, mint, parsley, feta, and toast (to soak up all the delicious sauce).

In addition to the main plates on offer, Supermarine also prepares a range of accompanying sides dishes, which include crunchy hash browns, Fraser Valley bacon, kale salad, and a heaping portion of homemade baked beans. Cooked for eight hours and prepared especially for the weekend brunch service, Supermarine’s baked beans are not only full of utter smoky goodness but are also a must order!

Banana Bread French Toast (Jess Fleming / Daily Hive)

Banana Bread French Toast (Jess Fleming/Daily Hive)

While brunch does not have its own dessert menu per se, Supermarine does offer a sensational homemade Banana Bread French Toast. Served warm and topped with candied walnuts, banana rum sauce, and a maple vanilla yogurt, this sweet mash-up is guaranteed to hit all the right spots.

From the bar, brunch goers will find a range of enticing libations. Whether patrons are in the mood for a refreshing tipple, like the Abigail (Lillet Rose, pear, lemon, vanilla, basil, and sparkling wine), or a booze-forward slow sipper, like the Corpse Reviver #6 (dark rum, Grand Marnier, French Vermouth, Absinthe, and orange bitters), bar manager Josh Pape’s creative concoctions have got everybody covered.

Inside the Kitchen at Supermarine (Jess Fleming / Daily Hive)

Inside the Kitchen at Supermarine (Jess Fleming/Daily Hive)

While it is the food that takes centre stage at Supermarine, the eatery’s rustic and woody fit-out is also an alluring factor. Warm and cozy, the team at Supermarine have created a welcoming atmosphere for visiting diners to enjoy a leisurely weekend brunch. When the sun is shining, brunch is best enjoyed on the sweet side-walk patio.

With a homey ambience, food that awakens the tastebuds, unlimited coffee refills, and friendly and attentive service, those searching for a new brunch spot to check out, should definitely make a point to drop by Supermarine.

Supermarine

Address: 1685 Yew Street, Vancouver
Phone: 604-739-4677
Hours: Brunch served Saturday and Sunday 9:30 am to 2:30 pm
Twitter: @SupermarineYVR 

UPDATE 08/02/16: Supermarine has closed down


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Jess Fleming
Jess is a former Staff Writer at Daily Hive. Originally from Sydney, she obsesses over where to eat and drink and writes about adventures near and far.

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