October Specials - Part One
This October, Breakfast Takes a Trip to Greece
Some dishes are built for slow Sunday dinners. We decided this one deserved a morning slot too.
For October only, our kitchen is serving a Moussaka-inspired open-faced omelette: slow-cooked lamb ragu, sliced potato and fried eggplant, finished with bechamel, sheep's cheese and fumed parsley. It is everything you love about the Greek classic, folded into the way we love to eat at Wild Honey.
Moussaka, Reimagined
Moussaka is Greece's great comfort bake - layers of spiced meat, potato and eggplant under a golden blanket of bechamel. It is rich, generous and made for sharing.
We kept the soul of the dish and changed the shape. Instead of a casserole, it becomes an open-faced omelette, with each layer laid out so you get a bit of everything in every forkful. Same comfort, lighter on its feet, and very much at home on a brunch table.
What's on the Plate
Slow-cooked lamb ragu. The heart of the dish. Lamb is cooked low and slow until it is tender, deep and savoury.
Sliced potato. Soft, hearty and the perfect base to soak up the ragu.
Fried eggplant. Silky inside with crisp, golden edges, the way moussaka eggplant should be.
Bechamel. Creamy and velvety, tying every layer together.
Sheep's cheese. A salty, tangy lift that cuts through the richness.
Finely sliced red onion. Sharp, fresh crunch for contrast.
Fumed parsley. A final herby, gently smoky note to finish.
All of it sits on a fluffy open-faced omelette, so the eggs carry the flavours rather than hide them.
Why You'll Love It
It is a study in balance. Rich lamb and creamy bechamel are met by tangy cheese, sharp onion and fresh parsley, so each bite stays bright rather than heavy.
Pair it with a smoothie for a fresh, caffeine-free lift, or a good coffee if you are settling in for a long brunch. Bring a friend, order something else to share, and make a morning of it.
Here for October Only
The Moussaka-inspired omelette is on the menu throughout October, and once the month is out, it is gone. Come by before it disappears, and tag us when you do. We would love to see your first forkful.
We will see you at Wild Honey.