Bottomless brunches are fast becoming the go-to. They take the decision-making out of dining, no long menus, no fuss, just good food flowing drinks with friends and family. Two Huskisson venues are offering their own spin on this classic weekend feast, why not indulge in both.
Bud’s Tavern Joins the Bottomless Fun
On Saturday 13 September, from 2.30 to 4.30pm, Bud’s Tavern on Owen Street are throwing their hat in and delivering their very first bottomless brunch with Lady Assassin cocktails and Sliders for $75 per person. True to this venue’s retro charm, including cosy booth, and a throwback pub atmosphere, it promises to be as much about the vibe as the food.
Between Chef Kyle and publican/owner Scott Miletto, they have designed the perfect slider menu that’s straight to the point and full of flavour. There’s tender pulled pork with house-made BBQ sauce, crispy fried shallots, pickles and coleslaw on soft brioche.
For a meat-free option, Kyle shares there will be a crumbed eggplant slider with pesto and a fresh herb salad, delivering a healthy fresh option.
Cocktails, Pub Style
Speaking with Scott, it’s clear he wants patrons to do nothing more than relax. Drinks will be delivered straight to the table with individual Lady Assassin cocktails poured to order. “No jugs here,” promises Scott, who adds service will be kept steady to match the food. The atmosphere is easy, unhurried and unmistakably Bud’s.
This first brunch is just the beginning, with monthly themes set to roll out through to December.
Bottomless Brunch at The Waterfront Bar
The Huskisson Hotel knows exactly how to pitch their brunches. Their upcoming Bottomless Brunch on Sunday 14 September from 12-3pm brings a taste of Spain to the Jervis Bay waterfront where ocean views sparkle, bright strawberry mango daiquiris hit that sweet spot and house wine and beer are flowing from the bar, including an incredible tapas tower made for sharing.
On arrival, guests will be welcomed with Aceitunas cracked Losada Verdial olives before the real feast begins. Generous three-tier stands will arrive at the table, with mouthwatering Spanish flavours.
On the bottom tier a Tabla de Embutidos (charcuterie board) with Spanish smallgoods and jamon, piquillo peppers, breads, and Silvia anchovies.
Highlights include the Anis Plano salami, cured to a semi-firm state with whole fennel seeds for a full, fragrant flavour; the Salchi-Bosque, made from forest mushrooms soaked in white wine; Paleta Duroc Gran Reserva jamon, known for its rich marbling and salty, delicate profile; sweet Piquillo Peppers from Spain; and Queso Mezcla Semicurado, a blend of cow, goat and sheep’s milk cheese served with quince paste.
The middle tier offers golden Croquetas de Chorizo and Croquetas de Patatas (sweet potato croquettes), both paired perfectly with a generous side of their creamy aioli.
Crowning the top, Spanish staples shine: Pan con Tomate that rustic tomato and herb bread loved across Barcelona and Albóndigas, tender meatballs simmered in a rich tomato sugo.
And because no Spanish feast is complete without something sweet, the brunch finishes on a high with warm churros, ready to dip into a rich chocolate sauce.
Behind every plate is the hard-working Huskisson Hotel kitchen team, who have taken the centuries-old tapas traditions found in Andalusian taverns and turned them into something that feels perfectly at home by the Bay. With two hours of free-flowing strawberry and mango daiquiris, this is more than a meal; it’s the ultimate Sunday ritual.
Bookings are essential $65pp so gather your friends and family, claim your table by the water, and let Sunday taste as good as it looks.
