Full English Breakfast ($34). Photo courtesy Podmore
Podmore’s Full English Breakfast ($34) is an iconic brunch offering designed to “fill you up with homemade goodness and keep you going all day!”
As the downtown Honolulu restaurant expands its dinner service to six nights a week, Monday through Saturday starting Feb. 18, be sure to try Confit Duck Leg ($34). The delicious dish is crafted with soft polenta, confit duck leg, green olive and pine nut relish along with a microgreen salad. The duck is cured overnight, before the confit process is done the next night, then the succulent duck is deboned. It is served on a bed of soft polenta and paired with a savory, salty and sweet relish with notes of green olives and pine nuts — and about 20 other ingredients. Accompanying microgreens are sourced from Ululoa Nursery and Kupu Place, lightly dressed and used to garnish the dish that is served with a salad of the fresh greens.
QUALITY IS KEY
The complete breakfast incorporates fried Maili Moa eggs, bacon, local pork sausage, black pudding, potatoes, roasted tomatoes, portobello mushroom, baked heirloom yellow-eyed beans and fried bread.
ITEMS MADE IN-HOUSE
Almost everything is made in-house, including the bacon (which involves a five-day process), sausage, black pudding (a blood sausage with sweetbread and barley) and baked beans. There is no opening of packages or cans of prepared ingredients — even the ketchup is housemade.
THE FULL BRUNCH EXPERIENCE
The Full English Breakfast ($34) embodies how Podmore combines British comfort food with local ingredients.
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