Brunch, at Culina Mill creek.
A special occasion calls for a special place for breakfast.
This family run eatery is small, so it’s a good idea to get reservations. So small in fact that our server felt bad for cramming us in a corner table behind a large group and bought us a brunch drink. What a nice touch.
Let’s start with my one and only gripe with brunch. The online menu is not exactly the same as the actual menu at the restaurant. This is a huge pet peeve of mine, as I often have my heart set on a menu item before I go. When I arrive and that item is no longer on the menu, I tend to get a little irritated. Also when you change the prices, update the website.
Ok, rant done. On to the food.
We’re suckers for cornbread, so we had to start with the Grilled Cornbread with Saskatoon butter. I loved the little touch of sweetness and slightly crumbly texture. Delicious.
That discontinued menu item I had my eye on was the “Maple Sage Sausage with Panko Crusted Brie on potato hash and spanish tomato sauce”. Sounds great, right? While a bit heartbroken, I went for the Huevos Rancheros- one of my favourite breakfast dishes.
The Huevos Rancheros was pretty tasty, and quite a large portion. I enjoyed the freshness from the arugula on top, and the avocado salsa/ tomatillo red sauce combination was a winner.
Although the cornbread and Huevos were pretty good, the real star of the show was Robyn’s Bacon and Eggs.
Now this isn’t bacon and eggs like you’re thinking, because nobody would be thinking of bacon and eggs this way! In fact, I have no idea why they even call it bacon when it seems to be more of a slow roasted pork, but when it tastes this good who cares?
The official Culina description is as follows: ”Slow braised bacon, frittata, with mushroom cream, potato hash and toast”, but I think the description doesn’t do justice to the plate. The “bacon” is super tender, slow roasted pork that I would eat 4 meals a day if I could. The frittata with mushroom cream is almost as good as the pork, and I don’t even really like eggs that much. Underneath all that is what I would consider smashed potatoes, but they call potato hash. Mixed with a little of that mushroom cream sauce, this was the sleeper hit on the plate.
This is going to be the dish everyone comes back for, guaranteed. Even though it’s a little on the pricier side than I usually like ($17), it’s worth every penny. It’s a large portion, and so delicious.
I hadn’t been to Culina Mill Creek for a couple years, but this brunch just may inspire a return visit for dinner real soon.