Sapphire Laguna is situated in a perfect spot on PCH in Laguna Beach near the beach and some fun local shops. It is the perfect place to spend a Sunday Funday and we enjoyed doing so. Brunch is served at Sapphire Laguna on Saturdays and Sundays from 9am to 3pm.
We were seated in a corner table of the spacious patio and welcomed by the General Manager, Tami and our awesome, waitress, Marisella! Fresh baked cheddar rolls served with a creamy butter arrived at our table as we read through the options on the menu for brunch.
To start, we both ordered bottomless mimosas. There is a choice of grapefruit, orange or mango juice and I opted to go with mango and my hubby, Tom got grapefruit. The bubbly served was lovely as it was a Cava from Spain called Blanc de Blancs Brut Reserva, Anna. This sparkling wine was very tasty and could be enjoyed with or without juice. I ended up adding some orange juice to my drink as well. I loved the blend!
The first dish to arrive on our table was the Peaches and Cream Pancakes which happened to be the pancake flavor of the month, as it is regularly changed from month to month. I am excited we were there for these because they were decadent in every way. Cooked peaches were delicately sliced on the bed of a fluffy batch of pancakes and decorated with a dollop of sweet ricotta cheese on top and sweet granola! There was an option to make them alamode as well, but we decided against it as we had several more dishes to come.
The next dish to arrive was called, A Study of Eggs Benedict, which was an interesting take on a traditional eggs benedict and was decked out with a few different styles. There was the traditional with Canadian Bacon, poached egg, and hollandaise sauce on an English Muffin and the other half was a Lobster-Corn Cake with Poached Egg, and Basil Hollandaise. This dish was so delicious and unique, and they did not skimp on the lobster at all. The fresh chunks of lobster were very impressive!
My hubby opted for the Braised Chile Pork Verde, which came highly recommended by both our waitress and the manager. This seemed to be their favorite dish. It is moments like this where I wish I liked pork, as my hubby was in heaven devouring it. This dish was made with Fried Eggs, Avocado, Queso Fresco, Roasted Tomatillos, and Corn Tortillas.
The last dish we ordered was the Fried Chicken and cheddar biscuit prepared with Soft Scrambled Eggs & Green Onion-Sausage Gravy. While this dish was very heavy and was one full meal in itself and could easily be shared to satisfy 2 of us with no other dishes, we did get in a few bites, but ended up having to take the majority of this baby home for dinner, which was awesome! This dish had very good flavor and the biscuit was homemade!
For dessert, Tami brought to our table a chef specialty that was a favorite of our waitress, Marisella and I must say it was one of mine as well! This dessert, the Peanut Butter & Jelly Panna Cotta prepared with Strawberry Jam & Peanut Crumble with a butter cracker crust that was too good for words! Peanut butter anything is always one of my favorites and while my hubby is not a peanut butter fan, he was still all over this dessert and I was having to fight him for the last bite. No matter how full we already were, the plate was licked clean for this one!
The Dark Chocolate cake was made with a blood orange coulis, pomegranate and passion fruit Sorbet and was decadent with a chocolate ganache and cake inside. This cake was quite delicious and very heavy. The chocolate lover cannot go wrong with this cake.
We left Sapphire Laguna with full tummies and big smiles on our faces. Dining at Sapphire was a fabulous way to spend our Sunday with a walk around the city of Laguna Beach. We look forward to visiting Sapphire soon for dinner, and we hope to make it back again for brunch soon as well! Sapphire Laguna has had their doors open for 12 years this past February and I certainly can see why! Chef Azmin Ghahreman provided us with one of the best brunches we enjoyed so far this year. I leave you with his quote, that I love! “The sky is not the limit.”