"Chef Sunny Gerhart puts on a Cajun-inspired brunch every weekend at St. Roch. Start with mimosas for a group or the Mary Smokes When She Drinks — a smoky take on a bloody mary. Much like the dinner menu, there are plenty of oysters. The fried oyster hotcake is a standout dish, served with sunny-side-up eggs, Creole cane syrup, chili crisp, and whipped ricotta. The massive Sinner Roll is another popular choice, and the gator bolognese from dinner service reappears on the brunch menu as Bolo and Grits — Lowcountry grits with the bolognese, chili oil, and more sunny-side-up eggs." - Matt Lardie