The word ‘brunch’ comes from the combination of parts of two other words—‘br’ from ‘breakfast’ and ‘unch’ from ‘lunch’. The term is known as a portmanteau word because it carries (as in a suitcase) the meanings of both ‘breakfast’ and ‘lunch’ in one word (the concept of the ‘portmanteau word’ is the brainchild of Lewis Carroll, author of ‘Alice’s Adventures in Wonderland’, but that is another story). ‘Brunch’ was first used in 1895 by British writer Guy Beringer, who made a plea for an alternative to the heavy, meat-laden after-church meals then popular on Sundays. The concept developed as a meal served in the late morning to early afternoon, combining elements of traditional breakfast and lunch fare, and usually including an alcoholic beverage (Beringer was sympathetic to those who had slept late after a Saturday night carousing). Brunch gained popularity in Edwardian England before spreading to the U.S. in the 1930s; now it is enjoyed worldwide. At Ouranos, Annabelle’s new-build rooftop lounge, we offer classic Sunday brunch items (egg preparations, salads, sides, and sweets) with a culinary twist: try our beetroot fried eggs with sesame crust, green vegetables, and pickles, for instance. Order individually or in the Mediterranean sharing style. And now, for the festive season, Ouranos offers a Christmas Day Brunch and a New Year’s Day Brunch. Each is a four-course, fixed price meal with fresh orange juice, infused water, and your choice of coffee or tea (and full bar service is available, of course). Join us!
