Sunday brunch is a drawn-out affair here—as it should be—thanks to its extensive offerings and free-flow Veuve Clicquot champagne. The seafood selection here includes freshly shucked oysters, Alaskan king crab legs, king prawns and black mussels. Roasts are another Sunday staple, and the Edge’s shaved chuck roast with potato churros and garlic aioli has good flavour, enough to satiate any meat lover.