Savour a Champagne brunch at Engel — and Jang’s Saturday dinner.

Win the weekend at the Saturday openings of the Exchange’s first-floor mezzanine restaurants, which have each become the talk of the town: with their cool, contemporary approach to cuisine, decor and unique live events.

Saturday 15th March sees Engel, our 20s Berlin-inspired bar and restaurant, launch its long-awaited Champagne brunch. Set in the breathtaking architecture of our Grade-I-Listed venue, this is your new favourite way to start the weekend. More than a wonderful view, you’ll enjoy, as the brand puts it, “impeccable vibes alongside a menu of luxe takes on brunch classics.” Exhibit A: “stacks of Black Forest Pancakes and Lobster Rolls plus our signature Breakfast Hot Dog alongside Eggs Royale and even Fried Chicken with Waffles.” Sip on a glass of Crémant or Champagne by the glass or half bottle. We’ll give the last word to Engel: “See you there?”

Jang has taken the City by storm — by all accounts the best place to indulge in Japanese and Korean fine dining. It, too, will open on Saturday nights from the 15th. Experience all of the dishes of Chef Dana that you could previously only savour Monday to Friday — combining the luxury of the weekend with this coolest of haute cuisines. But there’s more. The brand explains how, “if that wasn’t alluring enough, we’re going to be offering our Champagne & Sushi menu with a 50% discount on every glass and bottle of Champagne, alongside special prices on our Sushi & Sashimi Platter.” Saturday night’s alright.

Foodies should note another important date. On Friday 14th March, Jang will host a very special supper club: a collab between the restaurant’s own Dana Choi and Anna Hansen MBE (of The Modern Pantry fame.) A sensational four-course menu awaits you — a meeting of these two great culinary minds. Jang notes how “Anna will be bringing some of that Modern Pantry magic back to London, serving its signature Sugar-Cured Prawn Omelette alongside an Oloroso-Marinated Venison. Chef Dana has also devised two complementary dishes: a starter of Halibut with Doenjang Vegetables plus a yuzu-laced Eton Mess.”