The Three Course Christmas Brunch at Restaurant Sinclair

The Three Course Christmas Brunch at Restaurant Sinclair

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Whether you are not able to spend the holidays with your family this year or you are looking to feast on something a little more grandeur (and avoid the work), consider reserving a table or a Sinclair salle privee at the Sinclair Restaurant in Old Montreal. Nestled in the garden of Quebec’s gorgeous L’Hotel St-Sulpice, this delightfully divine contemporary eatery unites tried and true culinary traditions with trailblazing new techniques and sensibilities to bring you a dining experience quite unlike anywhere else in Canada, and maybe even the world.

And if you are, in fact, looking for something a little different this Noel season, take a look at what you might find on the Sinclair Restaurant’s Christmas Brunch menu.

First Course

The first course of the Christmas Brunch offers a wide variety of breakfast and lunch dishes to make your Winter holiday that much more festive.  From traditional breakfast plates to more savory midday fare, there is something for everyone to start their meal right.

  • Potage du moment—also known as the “soup du jour” or Soup of the Day
  • Fresh fruit salad served in a mango and passion fruit syrup
  • Arancini stuffed with wild mushrooms and aged cheddar and served with black truffle aioli and watercress
  • Atlantic salmon gravlax served with a citrus tart, a Granny smith apple salsa, and a curry crumble
  • A confit of pork belly and honey served with bacon chips, a mousse of Quebec goat cheese, and caramelized pecans

Plats Principaux

For the main courses, you can choose from any of these delectable dishes:

  • Poisson du moment—or “catch of the day”—fresh fish served with Beluga lentils, a coleslaw of fennel and Brussels sprouts, and a cilantro-infused coconut milk emulsion
  • eggs served any style served with maple bacon, brioche toast, Gabrielle apples, and toasted rosemary bread
  • Duck parmentier served atop Yukon Gold sweet potatoes and chips along with iced maple Nantasies
  • A Jarret of Australian lamb confit with a thyme jus, served with gremolata, orzo, and diced root vegetables
  • Philips crab Benedict prepared with Dutch saffron and served with a mixed salad, and mashed parsnips in a hazelnut butter


Finally, the chefs offer the Restaurant Sinclair version of a Christmas Log as the dessert course of this holiday meal.  Coffee, tea, croissants, and juice is also available upon request.

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