RUDIE’S BOTTOMLESS RUM PUNCH BRUNCH
This February, Dalston’s finest, the Jamaican restaurant Rudie’s, celebrate their signature island vibes with the launch of their Bottomless Rum Punch Brunch – a weekend affair that promises some of the best ‘real jerk’ in London and flaming house Rum Punches made using rums from all four operational distilleries in Jamaica.
Flights to the Caribbean aren’t suitable to every wallet, but with just an Oyster card in tow, Rudie’s gives you the opportunity to experience the food, drink, music and infectious energy of Jamaica, for just £18! Every Saturday and Sunday from 12pm to 4pm, guests can choose one dish from the Bottomless Rum Punch Brunch menu which includes Jamaican twists on some of our favourite brunch classics like the Yeah Mon! Full Jamaican which is a hearty serve of ackee & saltfish, lamb sausages, baked butter beans, sautéed spinach, boiled green banana and bakes. Plus more traditional brunch dishes like the Eggs Benedict with an added Rudie’s touch of Jerk Pork, poached free range eggs, and hollandaise on toasted bakes. Vegan options are also available in the form of the Jah Love! Full Jamaican and vegetarian options such as Eggs Florentine.
But most importantly, it gives you the opportunity to explore the wonders and festivities of Rum Punch – for 90 minutes. Rudie’s have styled their rum punch on the classic, using Appleton Estate Special Gold Dark Rum – a stalwart in the rum game who have been distilling for over 300 years – Wray & Nephew, tropical fruit juices including grenadine, lime juice and sugar syrup.
If you love the spicy-sweet taste of tender charcoal grilled and smoked jerk cooking, refreshing Jamaican beers and rums, the easy vibe of reggae music and the laid back ambience of a fun and sassy social hang out then you’ll love Rudie’s. All Rudie’s ‘real jerk’ is marinated for at least 24 hours and they only use traditional jerk drums for cooking, using real coal, not gas, and adding carefully selected wood chips that give it the faint smoky flavour that restaurant critic, Grace Dent, claims gives it a “bonfire-scented, gloriously blackened in parts while remaining moist” finish.
Rudie’s is open Monday to Thursday, 6pm to 10pm; Friday and Saturday, 12pm to 11pm; and Sunday 12pm to 9pm. Bookings for brunch are essential.