The Long Sunday Brunch, Easter Edition
- mywineboxvietnam
- Mar 29
- 2 min read
There are Sundays that behave. This won’t be one of them.
On April 5th at Gu Wine Bistro in Da Nang, we’re stretching Easter into something else. Not a set menu, not a polite brunch, not the kind of thing where you know exactly how the day ends before it starts. Something looser. More alive.
It begins, like these things often do, with Champagne.
Lucas Fays. Côte des Bar. Bottles that don’t ask for permission. We’ll be pouring them freely for three hours, from noon to three, but time has a way of bending when the glasses keep filling. Lucas will be here — not as a guest, but as someone who grew up inside these wines. He knows what to open, and sometimes, what not to.
If you stay near him long enough, you’ll understand the difference.
But the real shift happens at the table.
Chef Frankie is stepping back into his tunique for the day. Not for a show, not for a one-off appearance, but because it feels right. After years leading from the front as GM of Prince Hotel Da Nang, he’s coming back to the stove, alongside his head chef Benny Chin. On our side, Shingo Suzuki and Alessio Rasom hold the line at Gụ.
Four chefs. No hierarchy. No fixed script.
They’ll cook together, pass dishes, adjust, improvise. French and German influences drifting through the room. Around ten plates, maybe more, maybe less. Some you’ll catch as they pass. Others you’ll ask for again. It’s not quite a buffet. Not quite à la carte. Somewhere in between — where things feel more natural.
And then there’s the music.
Vinyl only. The way we like it.
Pele and La Riff will take it from there, slowly at first. Something you barely notice. Until you do. Until the room shifts, and lunch becomes something else entirely.
That’s usually when people stop checking the time.
We’ve always liked Sundays that stretch. Tables that don’t clear too quickly. Bottles that stay open longer than expected. Conversations that start in one place and end somewhere else.
This is one of those.
We’re calling it Easter, No Script for a reason.
Because once it starts, it belongs to whoever’s in the room.
Practical details (if you need them)
Buffet Food : 990,000 VND +
Free flow Champagne Philippe Fays
1,900,000 VND +
12:00 — 15:00
Restaurant open from 11:50 to 16:00
French-German fly buffet
Around ten dishes, moving through the room
Order what you want, take what you see
—
If this sounds like your kind of Sunday, you already know what to do.
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