A bottomless halloumi brunch is coming to London

A bottomless halloumi brunch is coming to London.

Yes, thats right. Some of our favourite things combined – cheese, cocktails and breakfast food.

You can have the delicious Cypriot cheese in lots of different ways – even as ice cream.

And to wash it all down you an have bottomless fig and Campari spritz or a harissa Bloody Mary.

But be quick – the event starts on 22 October and runs for just one month at Las Banderas in Soho.

Run by the Cyprus Tourism Organisation, it aims to showcase the national cheese of the island and to encourage people to visit.

Francis Puyat and Andrew Zilouf of 100 Hoxton are the people behind the menu.

What's on the menu?

• Croque Cypressa – Sourdough, halloumi marmita mornay, grilled halloumi, pork belly and fried eggs(£11)
• Eggs & Soldiers – Tyropita halloumi toast and halloumi fondue (£8)
• Halloumi Finger Hash Sandwich – Fried egg, tomato chilli jam, tomato & avocado salsa and sourdough (£11)
• Halloumopitta – Scrambled eggs, smoked salmon taramasalata and sourdough (£11)
• Halloumi Waffle – Crispy bacon, fried eggs, carob syrup, candied walnut, halloumi ice cream and strawberries (£12)
• Halloumi Aubergine Pancake – Spiced halloumi popcorn and carob syrup (£10)

Christos Moustras from the Cyprus Tourism Organisation said: Halloumi is Cyprus most popular cheese and were so excited to be able to bring a key element of Cypriot culture to our latest pop-up venture with Las Banderas. Brunch has long been a popular meal time here in the UK so we are delighted to return and make halloumi the key focus on this popular meal time.

Andrew Zilouf said: As lovers of innovative food, we were thrilled to partner with the CTO for a second year running for this project and have worked really hard to create a menu that we hope is both inspiring and delicious, the perfect start to the day.

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Diners will be able to book for brunch, which costs £32 for 90 minutes, at Las Banderas seven days a week from 11am-4pm, before it disappears on 18 November.

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