Tempest, the new upscale seafood restaurant located on Market Street, is now offering weekend brunch from 10 am to 3 pm. Created by Chef Partner Jamie Lynch and Culinary Director Adam Hodgson, the menu features both chilled and charcoal roasted items, prepared on the restaurant’s Mibrasa oven, and a full champagne list.
Highlights include King Crab and Caviar Benedict with wilted spinach, champagne hollandaise, and crumpets; Smoked Fish Toast with whipped ricotta, a boiled farm egg , nd black pepper pears; and Shakshuka with stewed tomatoes, shirred farm eggs, and house baked sourdough.
“My vision for the menu is Charleston coastal cuisine with an elevated theme of champagne and bubbles,” Chef Jamie Lynch said.
To see the full Brunch (and all other) menu, click here.
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