It opens on Saturday, November 19th.

Inspired by French cuisine and showcasing the very best in local produce, Brown’s Brasserie, the new eatery upstairs in Brown Thomas, is being brought to life by the team behind The SpitJack on Washington Street.

Laura Sureda and Richard Gavin introduced their innovative rotisserie-based cooking to the city back in 2017, extending that offering into Limerick almost three years ago.

The duo will partner with John O’Mahony for this latest venture, having seen John coming on board with the SpitJack team in 2018 taking on the role of Executive Head Chef.

The trio’s newest dining destination promises everything and more from a group that believes in supporting local producers, creating exceptional foodie experiences, and providing brilliant service with a smile.

Diners can enjoy a unique update on a range of classic Eggs Benedict brunch dishes, including The Legrand topped with sumptuous crispy streaky bacon, the Saumon Fumé with Ballycotton Smoked Salmon, and the Le Noir for those who need their Jack McCarthy Black Pudding fix.

For a heartier bite from 12 noon (1.15pm at the weekend), there’s The French Dip, a rotisserie North Cork sirloin steak, Brown’s salads topped with Irish cheeses or local seafood and a beautiful West Cork Chicken Ballotine, Ballycotton Hake, or a burger with two 3 oz patties.

Both menus include vegetarian options with an eye-catching Vegan Pithivier, a roasted vegetable and butter bean ragù, served with grilled asparagus, tomato salsa and rocket.

The drinks sound tasty too; from their Thyme for Aperol Spritz cocktail to the Elderflower Royale, fresh juices and homemade kombucha.

An impressive all-French list of white, red, rosé and sparkling wines will be served too, as well as a selection of Roast 34 coffees.

Brown’s Brasserie’s Breakfast and Brunch menu will be available Monday to Friday from 10am to 12pm, Saturday from 9am to 1pm, and Sunday from 11am to 1pm.