83 Hanover Street, the New Town eatery that serves small plates that are big on flavour, has been offering a unique culinary blend of Scottish produce and Chilean flavours since 2018. The menus have been given a fresh burst of energy as brunch and lunch join the line up.
BRUNCH
Sunday brunch promises to be a casual affair, starting at a relaxed 11am and continuing until 7pm – meaning those who indulged in a late Saturday night don’t need to skip the long lie. Diners can expect to see some familiar brunch dishes enhanced with Chilean piquancy. The Eggs Benedict dish sees a pair of poached eggs resting on sopailpillas, traditional discs of fried pumpkin bread, topped with hollandaise infused with the Chilean spice mix, merkén. The sweet-toothed can tuck into pancakes enriched with bananas, cinnamon, vanilla ice cream and manjar, a South American milk caramel.
Another five dishes join this duo, including a vegan butter bean potato hash with roasted tomatoes, avocado and mojo verde; and a ‘Barros Luco’ grilled steak with melted cheese, sautéed onions and crispy bread.
Whole Merkén Grilled Spatchcock Chicken with Corn Mash, Corn on the Cob, Green Beans and Fries. Perfect for sharing, two ‘Sunday Roast’ options are given pride of place. This weekend a merkén-spiced roast chicken will debut, with the roasted meat option changing every week. A mainstay will be the vegan ‘Pastel de Choclo’, an oven-baked jackfruit and mushroom mince topped with corn mash, and served with green beans, tomato and onion salad. Bloody Mary: Aba Pisco, Tiger’s Milk, Spice Mix, Grilled Padron Pepper
No brunch menu is complete without a drinks’ list verging on the decadent. The Pisco-based Bloody Mary lends a new depth of flavour to the brunch staple. Pisco also makes an appearance in the crystal-clear Sundaytini, and those with a penchant for milkshakes will enjoy the pastel-pink Piscgroni with home-made vanilla ice cream, Aba Pisco, Campari, and Discarded Vermouth.
LUNCH
A selection of sandwiches, to eat in, or take away. Doors will be open for lunch at 12pm from Tuesday to Saturday. For those choosing to sit in, a short menu of three starters, three mains and two desserts are available at £12 for two courses, or £15 for three. Starters include chicken liver pate with Membrillo quince and toast, and the South American staple, corn chowder. Pan-fried stone bass with potatoes in mojo rojo, and a bavette steak topped with a fried egg and served with fries and sautéed onions feature in the mains section. For dessert, 83’s famous tres leches donuts with spiced apple purée make an appearance alongside home-made coffee ice cream with manjar sauce.
The quicker, more casual option are the three gourmet sandwich offerings, served with merkén-spiced fries. Next week’s choices are grilled aged cheese with sautéed onions, tomatoes and oregano; Barros Luco grilled steak with melted cheese and sautéed onions on crispy bread; and whitebait with merkén aioli and rocket salad on crispy bread. Priced at £7, all three are available to eat in or take away.
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