Join us for weekend waterfront brunch in Seattle downtown at Goldfinch Tavern, nestled in the heart of the city. From fresh local oysters to seasonal pancakes, every dish is prepared to showcase the region’s vibrant flavours.

Brunch Hours

Saturday & Sunday 9:00 am – 2:30 pm

Menus

Overlooking Elliott Bay with views of the Seattle Great Wheel and the Olympic Mountains, guests can choose from an à la carte menu or indulge in a three-course Brunch Menu, which includes bottomless mimosas, a choice of appetizer, entrée and a seasonal trio of desserts.
brunch

BRUNCH SIGNATURES

  • Pumpkin french toast.
    Seasonal French Toast

    From pumpkin to sweet potato, our chefs highlight fresh ingredients on our take of the French toast.

  • Hollandaise sauce being poured onto eggs Benedict with lump crab meat, side of crispy roasted potatoes
    Eggs Benedict

    Start with day with Goldfinch Tavern’s traditional Eggs Benedict.

  • Half-shell oysters, lemon wedges on ice in silver platter
    Pacific Northwest Oysters

    Begin a three-course brunch with local oysters.

  • Thick beef burger with melted cheese on artisan bun beside silver tin with French fries
    Goldfinch Tavern Burger

    The signature Goldfinch Tavern Burger is a savoury delight.

  • Mimosas

    Savour a three-course brunch or order à la carte with seasonal cocktails and mocktails.

Highlight

  • A dimly lit restaurant with large windows.
    Brunch with a View

    Enjoy sweeping views from the Seattle Great Wheel in the foreground to the Olympic Mountains in the background.

Meet The Team

Chef Ethan Stowell smiles in his apron

Chef Ethan Stowell

Seattle-native Ethan Stowell is an executive chef and restaurateur. He was named one of the Best New Chefs in America by Food & Wine in 2008 then chosen as a Best New Chef All-Star in 2013, and he’s been honoured with multiple James Beard Award nominations for “Best Chef Northwest.” His food philosophy revolves around simplicity and excellent local ingredients.

“I love the instant gratification you get from cooking; the intense challenge it provides, and how it has let me develop a deep appreciation for all sorts of ingredients.”

An asian chef in a grey apron.

Jeffrey Hunter

Executive Sous Chef
From film school to culinary school, Jeffrey Hunter leads the culinary operation at Goldfinch Tavern. From Korea to Montana, Jeffrey has been a Seattle resident since 2013, cooking at various luxury hotels and restaurants. As Jeffrey refines the restaurant’s culinary direction, he sees opportunities to use his past influences as well as the inspirations from local ingredients and chefs to set the tone of dining and create a great guest experience.
A woman in light grey chef clothes.

Danielle Grogan

Pastry Chef
During Danielle Grogan’s culinary studies, one of the rotation of stations was bread baking and desserts. It was a turning point, as her love and passion for pastry began. From the Bay Area in California to Washington D.C., Danielle has made Seattle home. Danielle’s works of art come to life through creative desserts for Goldfinch Tavern and masterpiece wedding cakes for discerning couples, to holiday dessert buffets and custom-themed welcome amenities. Guests have come to know Grogan’s nostalgic take on favourite desserts, creating new memories with her combinations of flavours and unique presentation.

FAQ

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