Nestled in a prominent heritage building across from the Grand Theatre on Richmond Row in downtown London, The Church Key Bistro follows the British gastro-pub tradition specializing in comfort food favourites prepared with gourmet flair. Considered by many to have the Sunday Brunch in the city, The Church Key's welcoming interior with exposed yellow brick, warm wood accents and friendly professional service, is like walking into a warm blanket. An ideal spot to enjoy a leisurely morning with our good friends Cory and Richard, indulge in Bloody Ceasers and descend into their decadent Sunday Brunch menu. Chef Michael Anglestad's commitment to seasonal and locally sourced ingredients — organic when possible — and a diverse menu to present “the best of the best” are all part of the restaurant's success. On a cold winter Sunday there is no better place to escape to than the Church Key's enormously popular Sunday Brunch that begins with a large basket of pastry chef Cliff Briden's freshly baked pastries, which he starts preparing in the wee small hours each Sunday morning, followed by a selection of six creative Brunch entrées that change each week, from their version of Steak and Eggs - 24-hour braised short rib with a red wine, prune, fig potato hash brown terrine, garlicky cauliflower purée and Grenobloise egg salad, and a French comfort food favourite, Crispy Duck Confit with herb and mustard crusted sausage and crispy duck confit with Provençal stewed lentils, slow braised red cabbage and pistachio gremolata — as Cory says, "Praise the Lard!"
A basket of fresh baked pastries is a delectable part of The Church Key's sensational Sunday Brunch
Oh the weather outside was dreadful, but the Church Key was delightful, so let it snow,
let it snow, let it snow...
The Sunday menu with choice of six brunch entrées
Bloody Mary with fresh lemon and pickle — a great way to ring in the first Sunday of the New Year
Straight from the oven, a warm basket of fresh baked pastries, including a chocolate Brownie Muffin, Sweet Pudding' Cakes, Pumpkin Bran Muffin, Lemon Pine Nut and Parmesan Scone,
Butter Croissants and Maple Pecan Bouchon
Warm, buttery and flakey house baked croissant
Our sensational server DelMar knew intuitively that we were in desperate need of another round of Bloody Ceasers
Steak and Eggs - 24-hour braised short rib with a red wine, prune, fig potato hash brown terrine, garlicky cauliflower purée and Grenobloise egg salad
Crispy Duck Confit with herb and mustard crusted sausage and crispy duck confit with Provençal stewed lentils, slow braised red cabbage and pistachio gremolata
'The Bistro' steamed mussels with Thai basil and oyster sauce on crispy potato latkes, with soft boiled eggs, espellete pepper aioli, fennel mustard and lemongrass hollandaise sauce
Perfectly cooked soft boiled eggs