Brunch encountered an embarrassing cold scene in Hangzhou, and at first followed the trend in Shanghai, various Brunch restaurants rushed to the top, unprecedented prosperity, and now only a few are left to insist on business, many cafes, Western restaurants and even light food restaurants have silently withdrawn the brunch project, and Brunch is walking on thin ice in Hangzhou for a while. At present, most of the restaurants that are still operating are All Day Brunch, there are not many varieties, the craftsmanship is not refined, and the tiger and the cat are painted, but they have only learned a fur, and it is not uncommon for them to be clumsy and inferior to the products of Dong Shi Xiaofeng. However, these restaurants have put a lot of effort into creating an atmosphere, and it would be much more satisfying to lower the expectations of the food and experience it as a laid-back bourgeois lifestyle, but we wouldn't recommend them in this list.
In Hangzhou today, there is probably no better place to experience Brunch than the JW Marriott Hotel Cru Steakhouse. CRU has received numerous accolades and is widely regarded as one of the best and most expensive western restaurants in Hangzhou. The restaurant's Brunch is currently only available on Sundays from 11:00 to 15:00 and is priced at 388 yuan and 488 yuan, plus a 15% service charge. The buffet and à la carte menus are the same in both price ranges, offering a Merlot selection from France and a Merlot selection from France, with the difference that the latter can be sipped.
In Cru's Brunch, French rose oysters, Iberian ham and Siberian sturgeon roe No. 1 are all self-served. Before the main course, you can open your taste buds with sturgeon roe sauce, and fry a thin and soft pancake base with eggs and flour, and serve with caviar with egg whites, shallots, and shallots. Rose oysters, on the other hand, have a pink luster, and although they are small, they have a richer, crisp and sweet taste, with a long aftertaste with the aroma of hazelnuts and mushrooms, and you can order 12 at a time. 5J Cinco Jotas is a top ham brand from Jabugo, the birthplace of acorn-fed Iberian ham, Cru chose a 48-month-old Iberian ham, thin and tough, crimson color, soft and firm fat, moderate saltiness, acorn grain feeding gives the ham a woody flavor, and the taste is sweet. Dried pork neck, salami and spiced beef are also available and are best served with wine.
Once appetizing, order a Benedict egg whites and yolks that blow up from the whirlpool, and add a pale yellow sauce made with tarragon and white wine vinegar to soothe the fishy taste and make the taste fresher, as well as Spanish omelettes and scrambled eggs. The meat and seafood stalls are the protagonists of this Brunch, Australian Angus grass-fed rib-eye steak is not to be missed, compared to grain-fed, grass-fed beef has a lower fat content, muscle fiber, although not as fat and tender as grain-fed, but the taste is more tough, and the content of unsaturated fatty acids and protein is relatively high. The main course is the signature dish of the pan-fried bay scallops, which come from Hokkaido, Japan, and are served with 60-year-old air-dried Jose Lamella ham. Flounder comes from the Arctic Ocean of Iceland, and the flounder on the market is almost one pound in weight, relatively thin in flesh, while Cru's flounder weighs six pounds each, which is comparable to cod in thickness and has a more fragrant and delicate taste.
Located on the second floor of the hotel, Cru Restaurant offers floor-to-ceiling windows that provide a spacious and bright interior, while wooden floors and custom-made leather create an elegant dining environment. The catering service of the five-star hotel is remarkable, and the restaurant service staff can be implemented in a reasonable manner from the reception, serving, introduction, and refilling, and the service is meticulous and intimate. Although the Brunch menu and suppliers change from time to time, the overall standard and quality are excellent, and again, Brunch is only available on Sunday mornings, so it is recommended to call one day in advance to make a reservation.
