Meat N’ Chill – Weekend Brunch with Free-flow Scrambled Eggs

11 December 2024 Gwendolyn

Steak and rib restaurant, Meat N’ Chill, is known for its hearty meats and satisfying portions. Chef Bruce, the man behind these creations, is spicing up the weekend with a new brunch menu that showcases his culinary expertise alongside interesting additions.

Reservations are highly recommended as the humble space seats 60 diners.

Scroll to the end for more details on the menu items and weekly promotions.

The new brunch menu features six curated items (from $20), including signature steaks, burgers, pork ribs and classic American breakfast. Each order comes with fresh salad and tater tots or fries.

Elevate the meal with the following options:

$7.90 – One round of truffle shavings and free-flow scrambled eggs.
$29.90 – Unlimited alcohol (i.e. Sparkling Wine) with an order of any mains.
$35 – One round of truffle shavings, free-flow scrambled eggs, and unlimited alcohol with an order of any mains.

The Scrambled Eggs are marvellous. They are pillowy soft, creamy and flavourful. A second serving is warranted.

Meanwhile, the truffle shavings give a bite and nutty flavour.

A comfort food to indulge in, the Smoked Salmon, Eggs, and Seaweed Caviar on Sourdough Toast $23 consists of briny salmon slices, creamy eggs and mashed avocado atop lightly toasted sourdough. Seaweed caviar graces the top layer, lending an umami touch.

The Miso and Maple Glazed Ribs with Brioche French Toast $26 and Steak n’ Eggs come in generous portions.

The slow-cooked pork ribs, with fall-off-the-bone meat, are nicely seasoned. The velvety smooth maple sauce further sweetens them up.

The Steak n’ Eggs has a choice of Angus Ribeye $45 or Striploin $24.

Served medium rare, the Angus ribeye takes centrepiece for its juicy, tender cut, while the glorious-looking sunny side up adds a cheery note to the dish.

Tater tots have the perfect crisp I enjoy.