Wok-fired tender steak over a fluffy layer of eggs, topped with fresh herbs and fried elephant garlic drizzled with chile oil.

It’s time to add another item to your must-try brunch list, folks. Departure is just two weeks into their new Sunday brunch service—available each weekend from noon to 4 pm—and the modern Asian restaurant on the top of the Nines Hotel has already proven that shared plates can work with waffles, too.

The small but mighty brunch menu is a snapshot of chef Gregory Gourdet’s fresh approach to comfort food by way of Korea, Japan, and China (picking up a few Portlandia hallmarks along the way).

Take the smoked salmon bagel, a refreshing take on the deli classic served as a summer salad layered with tomatoes and house-pickled vegetables, cured salmon, and miso cream cheese, with a side of bagel wedges made from Bowery Bagel’s M.S.G. (miso, soy, ginger) bagels. Or the chicken and waffles, with Korean-style fried chicken and honey-infused gochujang Korean chile sauce, the wok-fired steak and eggs topped with a fresh green herb salad, and the just-sweet-enough French toast made from slices of bao.

There’s really something for everyone, and in case you want a bit of sushi with your steak and eggs, the full Departure menu is also available during brunch service.

Check out the slideshow of dishes from the brunch menu above, and head in to share a few plates. Best of all, the outdoor patio—fifteen floors up—is open all summer, and makes Departure’s Sunday Brunch service a no-brainer for sunny weekend meals without the wait, equally ideal for out of town visitors staying downtown and Portlanders looking for a fresh take on the city’s favorite meal.

Departure Restaurant + Lounge 525 SW Morrison St; 503-802-5370