Owner and head chef Dylan Cashman is now swinging the blue door open from 11:30 am every Saturday and Sunday, showcasing a fun, daytime spin on his constantly changing dinner menu. Dylan, who has the likes of Fins and Halcyon House’s Paper Daisy on his resume, is known for his foraging and use of local, seasonal produce – so, just like his well-curated dinner menus, you can expect the brunch and lunch menu to change constantly as well. The Blue Door’s ethos of local produce expands into the drinkables too – nothing says ‘winter’ like waking up late and sipping on an in-season mandarin mimosa. You can stay on the straight and narrow with a drop from its distinctly local wine list, or you can keep your morning sweet with a Baileys and banana milkshake … just for a bit of fun.

The menu’s ‘green eggs and ham’ gives off more of a breakfast vibe – it’s a deliciously light and fluffy avocado and bacon soufflé served with mini croque monsieurs. There’s a light and fresh slow-poached egg with jamon, crisp air-dried kale and fresh snow peas, or for brunching perfection, try the French gourgere (baked savoury choux pastry with cheese) filled with local mushrooms, house-made jersey milk fetta with fresh rocket from the kitchen’s own herb garden. For more of a lunch-style spin, you’ll find dishes like miso-cured kingfish salad with bonito soy-pickled fennel and fresh herbs, or a vibrant lamb shoulder pasta with heirloom tomatoes, buffalo ricotta and fresh peas. If you’re after weekend lunch or brunch done differently, then step inside The Blue Door on 5th for a unique laid-back spin – all best experienced with a mimosa in hand.