When my Dad & Stepmom invited me to go to to brunch with them at the Sundy House in Delray Beach to celebrate their anniversary, I knew I couldn’t pass it up! I’ve heard so many good things about Sunday brunch here…I couldn’t wait to try it for myself. Let the gluttony begin!
The restaurant was pretty full, even though it never seemed crowded. They have several different rooms for seating, plus outdoor seating at the garden. Near the front of the restaurant are the stations for the cold items and dessert. In the courtyard area they had omelette and carving stations, plus the hot items.
I decided to start with some cold items first. On my plate was a cheese danish, a mini croissant (I put brie in it which was a great move), pesto pasta salad, mango coleslaw, and salad. They had some great salad toppings…like shaved red onions, feta, and a variety olives. My favorite on this plate was the pesto pasta salad. The penne was perfectly cooked and the pesto tasted so fresh! Another highlight was the mango coleslaw…they use mangoes fresh from their garden!
My next plate was for hot breakfast. I tried a little ham, bacon, and sausage. I also had crepes and a mini belgian waffle. I loved the crepe and waffle station. They had a variety of fresh berries, plus the best topping ever…bananas foster! The waffle and crepes were cooked really well. I know waffles on buffets are pretty iffy…but they pulled it off. The texture was perfect. The waffle with the bananas foster was my fav on this round.
My last non-dessert plate consisted of some of the things I missed that I had really wanted to try.My last non-dessert plate consisted of some of the things I missed that I had really wanted to try. On my plate was some steak, pork tenderloin with mango chutney, curried pasta salad, hummus & pita, and shrimp cocktail. The only thing on the plate that was just ok was the bowtie pasta. The pasta was overcooked, but the flavor was good.
Now for dessert…the best part! They made a special plate for their anniversary and brought it over. It looked incredible. The executive chef, Daniel Ramos, explained all the treats we had. There was home made coconut ice cream, a molten chocolate cake, an apricot mousse vol au vent (made with local apricots), coconut snowballs (which were like a combo of a macaroon and cookie) and a banana chocolate bar. My favorite had to be the banana chocolate bar. They make it with bananas that are grown on their property. It had great flavor and a creamy texture with a delicate crust.
After are tummies unraveled for a second, Danny took us on a wonderful tour of the gardens. It is so beautiful! They have over 500 species of plants and a self sustaining, all natural pool. One of the highlights was seeing the jackfruit, a basketball sized fruit. Danny said it was an acquired taste, kind of similar to bubble gum, with a gelatinous texture. It sounded really interesting…hopefully I’ll get to try it one day. They are also many other edible plants on the grounds…most of them they use in their menu or for specials.
Our experience at Sundy House was fantastic. Pretty much everything on the buffet is house made. Plus, they always use local ingredients whenever possible. The food was superb and the service was great. Our servers were usually right there to clean up extra plates and pour us Mimosas or Bloody Marys (which are included with brunch). If you’re a local or tourist…you gotta go to Sundy House Sunday Brunch! The food, atmosphere, and service can’t be beat. It’s definitely the best brunch buffet I have been to in South Florida. I hope to go back soon and try dinner!
Food: 5 out of 5
Service: 4.5 out of 5
Atmosphere: 5 out of 5
UPDATE: Daniel Ramos is now the Executive chef at Market 17 in Fort Lauderdale