The Early Bird: Introducing Bandit’s Beer Brunch (!!!)

Some highlights of Bandit’s Beer Brunch include:

The Bennies (Porchetta OR Salmon Gravlax).


As you may have noticed over the last two years, the Winter season usually brings shorter operating hours to our weekends. Not in 2018, and we have a pretty great reason for it - the introduction of Bandit’s Beer Brunch (about time, right?) Starting Saturday, November 10th, we’ll be getting things started right at 11 AM to welcome you for a pint and a flavourful new brunch menu that manages to cover some of brunch’s heavy-hitters while also introducing inventive new offerings that are sure to satisfy everyone at the table. 

Our approach is all about incorporating the highest quality ingredients while delivering our own take on brunch. After developing the menu over the last three months, our Head Chef Fraser Kennedy opted for a selection of offerings that creatively update everybody’s brunch favourites, like the addition of decadent in-house Nduja to our House Hash, while some of our other new brunch items are completely original offerings, like the Hummus served with poached eggs, fried Brussel sprouts and a house-made honey butter hot sauce. The result is a diverse and tasty menu with a focus on making every dish from scratch while using only the highest quality, locally sourced ingredients. 

Bandit’s Beer Brunch will officially kick-off on Saturday, November 10th and will run every Saturday and Sunday from 11:00 AM to 3:00 PM, followed by regular service.

House Hash w. in-house Nduja, smashed potato, brussel sprout, caramelized onion, 2 eggs, hollandaise.


The Burger: smoked cheddar, mac sauce, pickled onion, pickle, lettuce and home fries.


Avocado Toast w. 2 eggs, pickled red onion, shave beet, alfalfa sprouts.


Bandit Breakfast: 2 eggs, house sausage, porchetta, home fries, salad, toast.


Parfait: yogurt, pistachio, strawberry, granola, honey, chia seeds.


Juan M. Gonzalez Calcaneo