Restaurants in Europe and the US have been charging their patrons an, erm, expulsion fee at bottomless brunches to minimise folks getting carried away with their alcohol consumption. The bottomless brunch trend is on the upswing in Australia, so here’s how to do it right.
You know that single piece of toast you scoffed down before a night on the dancefloor at the infallible age of 18? Use that mentality at bottomless brunch and pretend your mum is begging you to line your stomach. This is a marathon, not a sprint.
Bottomless brunch is one of those real less-is-more situations. Just because there’s a whole world of booze on offer, doesn’t mean you need to go all out. No one wants to deal with a sloppy drunk crying into their rosé at 11am.
A Sunday afternoon with a belly full of mimosas and an imminent headache is not the time for grand plans. Skip the coffee date or pilates class. Your biggest ambitions should be potato chips and Love Island reruns.
We know that drinking eight glasses of water is significantly more difficult than eight glasses of wine. It’s science. But please, try. Breakfast booze somehow hits harder than aperitivo hour booze so keep it in mind when offered sparkling or still.
This goes without saying (we hope) but be nice to the waiters. Everyone wants to get their drinks fast – after all, you’ve probably got a two hour sitting before getting the boot – but brunch is a slog. Eggs cooked a million ways, socially acceptable cocktails, a closing shift last night and maybe pulling a double today, it’s a lot.
