Fareham’s Newest Bottomless Brunching Hotspot!

Sourdough pizza restaurant, Three Joes is set to bring their new Bottomless Brunch to Fareham high street every Saturday. Brunchers can immerse in 90 minutes of bottomless bliss with cocktails, bubbles, spritz and beer, accompanied by a pizza and side from just £28 per person.

Launching on Saturday 11th March, pizza lovers can indulge in sourdough favourites, such as: Slow-roasted barbecue with shredded pork, red pepper, coriander, spring onions and mozzarella on a smoky barbecue base; Roasted flat mushroom with caramelised onion, oregano, rocket and lemon; or a classic Pepperoni pizza with Glastonbury mozzarella. Alternatively, opt for indulgent Macaroni Cheese or wholesome Buddha Salad with goat’s cheese, avocado, quinoa, rocket, house slaw and French dressing.

Let the good times roll with 90 minutes of free-flowing bubbles, wine or beer. For those with a craving for cocktails, bolt-on bottomless Mojito, Pornstar Martini or Caribbean Storm, as well as refreshing Aperol and Elderflower spritz for just £7 extra.

Brunchers of Fareham are invited to pull together the ultimate tribe, bag a table and let the Saturday celebrations commence! Taking up its proud placement on Fareham’s West Street, Three Joes’ beautifully ambient dining setting is the only choice for your weekend entertainment.

Three Joes is a proudly independent group of pizza restaurants, serving seriously tasty sourdough pizzas, craft beers, cocktails, and milkshakes. Founded in 2017 by three friends with a passion for Neapolitan pizza, Three Joes prides itself on quality ingredients, creative toppings, and affordability. They make their sourdough from scratch everyday using the finest Caputo flour and all their pizzas are cooked in wood-fired ovens.

Served from 11.30am – 4pm on Saturdays from 11th March. Booking recommended, T&Cs* apply.

*T&Cs: Selected drinks for bottomless brunch will be available 90 minutes from your booking time. Any additional pre and post drinks will be added to the final bill.