Brunch Guide New Seasonal Brunches - Autumn/Winter 2017 by CPI Media Group

A supplement to BBC Good Food Middle East. Publication licensed by Dubai Production City, DCCA

BRUNCH GUIDE NEW SEASONAL BRUNCHES

AUTUMN/WINTER 2017

BRUNCH GUIDE

Introduction

EDITORIAL EDITOR: Sophie McCarrick sophie.mccarrick@cpimediagroup.com ONLINE EDITOR: Emma Hodgson emma.hodgson@cpimediagroup.com ADVERTISING DIRECTOR OF SALES: Michael Phillips SALES MANAGER: Carol Owen SALES MANAGER: Liz Smyth

WELCOME TO THE AUTUMN AND WINTER BRUNCH GUIDE FOR 2017

bbc.sales@cpimediagroup.com MARKETING Isabelle Mills marketing@cpimediagroup.com DISTRIBUTION & SUBSCRIPTIONS Rajeesh Nair rajeesh.nair@cpimediagroup.com PRODUCTION James Tharian DESIGN Froilan Cosgafa IV ONLINE Aiya Naingue

Restaurants featured in this guide are included on a sponsored basis. Details are correct at the time of going to press, but offers and prices may change.

PHOTOGRAPHER Maksym Poriechkin FOR OTHER ENQUIRIES, PLEASE VISIT: www.bbcgoodfoodme.com FOUNDER CPI MEDIA GROUP Dominic De Sousa (1959-2015)

PRINTED BY Emirates Printing Press LLC, Dubai

Brunch in the UAE is somewhat of an institution. It’s a firm favourite on the weekly calendars of many residents and tourists alike, with options catering to all tastes and ages. Inside our Autumn/Winter Brunch Guide for 2017, you’ll find an array of mouthwatering brunch options – from a la carte brunches, buffet brunches (or a mix of both), Friday or Saturday brunches, party or casual brunches, pool or beachside brunch, plus more! We hope this guide helps when making the tough decision of where to brunch next. With so many options out there, inside we highlight a selection of our must-try brunch destinations, that are adaptable to a wide range of occasions, preferences and budgets – all serving fine food in an enjoyable atmosphere. All that’s left to do is choose which one you’re going to start with, gather your brunch crew, and let the weekend fun begin. Happy brunching,

PUBLISHED BY

The editorial team Sophie McCarrick & Emma Hodgson Head Office: Media City, Building 8, 2-03 Dubai, United Arab Emirates, PO Box 13700 Tel: +971 4 440 9100 Fax: +971 4 447 2409 Email: info@cpimediagroup.com A publication licensed by Dubai Production City, DCCA

© Copyright 2017 CPI Media Group. All rights reserved. While the publishers have made every effort to ensure the accuracy of all information in this magazine, they will not be held responsible for any errors therein. www.cpimediagroup.com

Some recipes contain alcohol. These are clearly marked and are for non-Muslims only. Look for this symbol: Contains alcohol.

BRUNCH GUIDE

CONTENTS Weekend brunches at Address Dubai Marina

Brunch at Amwaj Rotana

The big brunch at Ingredients

Friday Farmers’ brunch

Friday Tapas and Little Chef’s brunch

Bella Vista Italian brunch

22 Brunches are listed in alphabetical order of hotel name.

06 The Wanderlust brunch

Bond themed ‘068 brunch’

The Friday Garden brunch

Ali Baba and the 40 chefs

Brunchology at Yalumba

BRUNCH GUIDE

The Meydan Friday brunch

The cartoon brunch at Nosh Restaurant

Friday Family Brunch at Al Bahou

The 1,001 Flavours brunch at Ewaan

Asado Grape and Harvest

Sofra BLD Brunch

48 The Friday Feast brunch

The Versailles Brunch

Karnival brunch at Nine7one

The Fiesta Latina Brunch

City brunch at Seasonal Tastes

BRUNCH GUIDE

WEEKEND BRUNCHES AT ADDRESS DUBAI MARINA Friday Brunch at Mazina

Enjoy diverse flavours from all over the globe at Mazina, the culinary powerhouse at Address Dubai Marina. Gather with family and friends to sample the delightfully vibrant and exquisitely abundant Friday brunch while being entertained by our DJ. Date: Friday Time: 12.30pm to 3.30pm Price: AED 315 per person with soft beverages, AED 440 per person with house beverages, AED 595 per person with free flow house beverages and bubbly, Children from the age of 6 to 11 enjoy 50% discount, Children aged 5 years and below dine with our compliments

Superhero Brunch at Mazina

If you’re wondering what superheroes do on the weekend, come to Mazina for our action-packed brunch every Saturday. You’ll find the young and young-at-heart building up their appetites for a delicious buffet, with international fare including carving stations and a special spread for our tiny warriors. The fun continues with a bouncy castle, face painting, Wii stations, a magic show and a prize for the best costume! Date: Saturday Time: 12.30pm to 3.30pm Price: AED 315 per person with soft beverages, AED 440 per person with house beverages, AED 595 per person with free flow house beverages and bubbly, Children from the age of 6 to 11 enjoy 50% discount, Children aged 5 years and below dine with our compliments

Infinity Brunch at Shades

Treat yourself to a laid-back afternoon al fresco brunch in a relaxed atmosphere at Shades, the ‘chill out’ lounge and restaurant at Address Dubai Marina. Savour a mouthwatering selection of sizzling grills, fresh salads and delicious desserts. Enjoy exquisite selected beverages as chilled-out tunes from a live saxophonist drift across the simmering waters of the stunning infinity pool. Date: Friday and Saturday Time: 2pm to 5pm Price: AED 275 inclusive of soft beverages and AED 399 inclusive of selected beverages

"Indulge in lavish collection of brunches expertly prepared by a team of awardwinning chefs. "

BRUNCH GUIDE

BOOK NOW!

Heirloom tomato, King asparagus and Ricotta salad

Address Dubai Marina Tel: 04 888 3444 dine@emaar.com

INGREDIENTS FOR THE KING ASPARAGUS 6 thin pieces of king asparagus blanched 100g Sugar 15g Salt FOR THE HEIRLOOM TOMATO 2 heirloom tomatoes 40g Italian Sheep's ricotta Candied olive 125g pitted Spanish olives 50gm sugar Dehydrated capers

25g capers 2tsp olive oil Tomato water 500g tomato blanched and chopped 10gm sugar 1g salt FOR THE TOMATO VINAIGRETTE 200ml tomato water 50g olive oil 12g aged grape vinegar Basil Leaves 2 slices Irish Soda bread

• Thinly slice, marinate with salt and arrange the tomatoes on a tray • Toast the Irish soda bread and toss the same in olive oil and blend to make it into a crumb. • Wash the olives to remove all the saltiness and then mix it with half the sugar and leave it in dehydrator for 8 hrs. at 40-50 centigrade temperature. after 8 hours mix the remaining sugar and leave again for 8 hours and it is ready to use. • Rinse the capers, pat dry and sauté them in a little olive oil. Once toasted, place the capers on absorbent paper removing any excess oil and then transfer them to a dehydrator set at 55°C. Dehydrate the capers for around 12 hours or until completely dry. • Boil the sheep’s milk and add the vinegar. continue boiling till temperature is 85 degrees and then strain it using a muslin cloth. • Combine tomato pulp, sugar and salt. Roughly crush the pulp by hand and place it into a fine cloth, leaving it to hang and filter the juice.

• Once completely drained combine the tomato water with the olive oil and vinegar and adjust the seasoning if necessary. Add a good amount of finely chopped chives. Reserve the vinaigrette sealed and refrigerated until needed. • Cover the tomatoes with film and place them to warm in a low oven (100°C) for no more than 5 minutes. In a shallow bowl, using a mould, place the toasted bread mix in a perfect round in the center. Remove the tomatoes from the oven, season them with salt and place them on top of the ‘toast’. Dress the tomato liberally with the tomato vinaigrette so that it falls off the sides and combines a little with bread mix. Place a large spoon of the warm sheep’s ricotta on top of the tomato and then scatter the basil. Dress the dish liberally with olive oil and serve.

Chef Profile: Chef Avinash Mohan Avinash Mohan brings almost 20 years of experience to his role as Executive Chef at Address Dubai Marina. Having vast expertise working in luxury 5-star hotel chains across Europe, East Africa and Asia, Mohan is responsible for the dayto-day culinary operations and managing a team of 90

chefs across the hotel’s four restaurants and bars, including coming up with new innovative dining concepts to suit the needs of all guests. Chef Mohan brings innovation and an artistic approach to food preparation. His passion for gastronomy inspires him to

explore culinary dishes from all over the world including contemporary European, Indian, Italian, French, Chinese, Thai and Japanese with the latest addition being Arabian cuisine. Along with cooking he enjoys photography and exploring the nature and environment.

Friday Brunch Every Friday | 12:30 p.m. – 4:30 p.m. If it’s BIG you want then BIG you’ll get. That’s what our brunch is all about. Big on the food, big on atmosphere and big on fun! Boasting the largest outdoor terrace along Jumeirah Beach Residence (JBR), Amwaj Rotana has a brunch for all with over 100 dishes, live stations, kids’ zone, live DJ and three different packages to choose from. • AED 245 (soft beverages) • AED 375 (house beverages and soft beverages) • AED 690 (house beverage package including bubbles) Amwaj Rotana, The Walk, Jumeirah Beach Residence P. O. Box: 86834, Dubai, UAE. T: +971 (0)4 428 2000, F: +971 (0)4 434 3666, amwaj.hotel@rotana.com

BRUNCH GUIDE

BRUNCH AT AMWAJ ROTANA Jumeirah Beach

Amwaj Rotana offers a revamped version of its infamous Friday Brunch out on the al fresco setting of its terrace – the only one of its kind along the JBR. Guests will get the chance to wander around the large buffet spread of over 100 dishes and numerous live stations featuring the cuisine of all four of the hotel’s signature award-winning restaurants. The brunch will also introduce a new concept – it’s very own food truck serving all-time favourites from JB’s Gastropub along with some new ideas and flavours. Every week, guests can expect some good old fashioned comfort food such as taco flights, gastro sliders, XL chilli cheese dogs. Kids will favour the dedicated family zone where they can enjoy cartoons, a kids’ buffet, snacks and activities. The brunch at Amwaj also offers brunch-goers a chance to venture inside the kitchen of Benihana to take their food and interact with the restaurant’s charismatic chefs. The menu also features the use of organic produce and locally produced ingredients. Brunch will not be just all about the food though. On top of the usual beverage packages, the hotel is also introducing three new feature bars – each unique and adapting a different style. Guests can enjoy the Russian Standard “Mule”, the Bacardi “Mojito” bar and the classic Negroni along with inventive Italian selections from the bartender.

Need to know TIMES Friday 12.30pm to 4.30pm

PRICES • Dhs245 with soft beverages • Dhs375 with house beverages and soft beverages • Dhs690 with house beverage package including bubbles

"Every week, guests can expect some good old fashioned comfort food such as taco flights, gastro sliders, XL chilli cheese dogs."

BRUNCH GUIDE

BOOK NOW! Level 2, Amwaj Rotana, Dubai

Grilled rack of lamb

Tel: (+971)4 428 8000 fb.amwaj@rotana.com

INGREDIENTS 1 large rack of lamb 5 cloves of crushed garlic 3 sprigs of fresh rosemary 2 cups olive oil 25g butter Sea salt (to season) Fresh cracked black pepper (to season)

• Slice the lamb rack into individual pieces for lamb chops. Place the lamb chops in a pan with the olive oil, crushed garlic cloves and rosemary. Cover and refrigerate and allow to marinate for 4 hours. • Prepare and ignite the charcoal grill, wait for the charcoal to become glowing embers before using. While waiting for the charcoal grill to be ready for use, remove the lamb chops from marinade and remove as much of the oil/marinade from the lamb as possible (this will help prevent the oil and fat that drips down onto the charcoal from making your grill rise up in flames, giving you that burned flavour on your meat). Wrap the cleaned bones with aluminum foil to prevent the bone from burning when grilling. • Season the lamb chops with sea salt and fresh cracked black pepper. Place the lamb chops on the grill and allow strong grill marks to sear the meat, approximately 2-3 minutes on each side, depending on the thickness. Important to note: do not press the meat hard on the grill with tongs, as most people like to do thinking the grill marks will be stronger on the meat. What that actually does is release the natural juices and when finished, your final result will be too charred and dry meat.

Chef Profile: Chef Ted Espiritu Hailing from the United States of America, Chef Ted’s career began with a Diploma in the Culinary Arts at Le Cordon Bleu College of Culinary Arts in Chicago, USA. He entered the hotel business with Fairmont then moved to several hotels such as Hotel Victor, New York Marriott Marquis and The Hotel, part of Marriott’s

Autograph Collection. Ted started with Rotana in Park Rotana and Park Arjaan by Rotana as its Executive Chef in March 2013. In August 2016, Ted joined Amwaj Rotana where he leads the culinary team for six restaurants, room service, banqueting and private catering. With a total of 21 years of culinary experience

to date, Ted attributes his key successes to having global experience and working with people from all over the world. He is a firm believer of developing people and leading them by example which is why he is never afraid to roll up his sleeves and step right into any kitchen – a place where he knows he will always belong.

THE BIG BRUNCH FRIDAYS 12.30 PM - 4.00 PM AED 220* with soft beverages AED 310* with house beverages AED 480* with French bubbly

*Rates are subject to 10% Service Charge, 6% Tourism Fee and 4% Municipality Fee.

Ingredients Anantara Eastern Mangroves Table bookings 02 656 1000 emdining@anantara.com Visit anantara.com

Groups of 6 or more get 20% oï¬&#x20AC;.

BRUNCH GUIDE

THE BIG BRUNCH AT INGREDIENTS Ingredients, Anantara Eastern Mangroves

The Big Brunch returns this September, every Friday at Ingredients. Add a decadent twist to your weekend with an extravagant selection of tantalising delicacies prepared in five open kitchens, with premium beverages and live entertainment. The brunch at Anantara Eastern Mangroves displays an impressive array of flavours from all over the globe.

The food

Brunch goers can savour the freshest sushi prepared a la minute by a skilled chef at the sushi bar, indulge in Tex-Mex flavours at the fajitas corner, satisfy their seafood or premium meat cuts cravings at the charcoal grill, or discover the authentic taste of Asia at the Thai buffet, prepared live by Chef Pitak. The dessert display is nothing short of spectacular, with colourful creations from the pastry chef. In brief, the Big Brunch at Ingredients is a true haven for food lovers.

BOOK NOW! The Big Brunch at Ingredients Tel: +971 2 656 1000 emdining@anantara.com

Need to know TIMES Friday 12.30pm to 4pm

PRICES • • • •

Dhs220* with unlimited food and soft beverages Dhs310* with house beverages Dhs390* with Italian sparkling Dhs480* with French bubbly

Keep the weekend going post brunch and head up to More@4 at Impressions to enjoy 50% off sundowners from 4pm to 8pm. *Prices are subject to 10% service charge, 6% tourism fee and 4% municipality fee.

"Add a decadent twist to your weekend with an extravagant selection of tantalising delicacies prepared in five open kitchens, with premium beverages and live entertainment."

BRUNCH GUIDE

Spicy prawn soup – Tom Yum Goong Serves 4

Supremely hot and sour, light yet nourishing, this Thai soup is rich with nutrition and bursting with flavour. The words "tom yum" are derived from two Thai words: "Tom" refers to the boiling process while "Yum" refers to a kind of Thai spicy and sour salad. Popularised around the world Tom Yum is also commonly found in neighbouring countries such as Malaysia, Singapore and Laos. And here’s a spicy bit of spicy trivia: The 1997 Financial Crisis, which started in Thailand, is often referred to as the "Tom Yum Goong Crisis". Goong is Thai for prawns, which form the main ingredient but the secret to a successful Tom Yum Goong lies in its liquid base; lemongrass, galangal, kaffir lime leaves and chillies are simmered in the pot to form the identity of this tasty and nutritious dish.

INGREDIENTS 12 tiger prawns medium size 120g straw mushrooms 8-10 bird’s eye chillies 60g galangal 40g lemongrass 12 kaffir lime leaves

40ml fish sauce 60g roasted chilli paste 5-6 limes (juice) 1,200ml tom yam prawn stock 120ml unsweetened carnation milk 4 springs coriander leaves

• Clean the prawns by removing the shell and de-veining, but keep the tail on. • Bring the prawn stock to boil and add the sliced lemongrass, galangal, and chilli then simmer gently until an aroma develops. • Add the straw mushrooms to the liquid and boil until cooked through. • Next, add the roasted chilli paste, fish sauce and tiger prawns and simmer. • Sprinkle the torn kaffir lime leaves on top of the soup and then add the evaporated milk and stir until combined well, finally add lime juice to taste. • Transfer to a serving bowl and garnish with coriander leaves.

Chef Profile: Chef Srichan Pitak Pitak Srichan is the Thai Chef at signature Thai restaurant Pachaylen at Eastern Mangroves Hotel & Spa by Anantara, bringing his flair for cooking and Thai cuisine to Abu Dhabi. Pitak has spent the best part of his career becoming a guru in his chosen cuisine,

working in many esteemed Thai restaurants across Asia. Chef Pitak brings his expertise and a new “set of spice” to Pachaylen menu and also oversees the hotel’s cooking classes ‘Spice Spoons’ which give guests the opportunity to learn how to cook authentic Thai cuisine.

For a man whose motto is “No chilli is no happy,” Chef Pitak has made food the spice of life. Blending an authentic Thai taste with his passion for cooking culminates in a uniquely enjoyable dining affair, ensuring every meal is an unforgettable experience.

Experience a brunch out of the ordinary. Discover an exotic and exciting Friday Brunch in the heart of the desert. Join us with the family at Al Forsan and spend the afternoon enjoying cuisine prepared at live cooking stations, entertaining games and activities and free-flowing beverages. Make the most of your time with loved ones, as you enjoy a weekend getaway from the city.

*Price : • AED 345 per person inclusive of soft drinks, water and selection of fresh juices • AED 515 per person inclusive of alcohol beverage • AED 175 children between 5 to 12 years old Children below 4 years old dine for free *5% VAT will be added to the price from 5th January 2018

For reservations or more information, please call 04 809 6194 or visit babalshams.com

BRUNCH GUIDE

FRIDAY FARMERS' BRUNCH Al Forsan

The award-winning restaurant

The award-winning Al Forsan restaurant offers a wide range of International cuisine with a variety of live cooking stations. The spacious interior features high beamed ceilings and large windows creating a warm ambience. Al Forsan has a separate area for bar and billiards as well as outdoor terrace adjacent to one of the pool lawns. Dedicated buffet and play areas for children are also available.

The tasty Friday Farmers' Brunch

For a perfect brunch getaway, Al Forsan Farmers Brunch at Bab Al Shams is unlike any other. Enjoy sumptuous spreads of International buffet laid indoor and outdoor with BBQ and live cooking stations, organic sections and freeflowing beverages. Children have their own buffet area with exciting games and activities such as face painting, pet zoo, bouncy castle, camel & pony rides. Mini golf, live entertainment, magicians and jugglers will add zest throughout the afternoon.

BOOK NOW!

Need to know TIMES 12.30pm to 4pm, every Friday

PRICES • AED 345 per person with food, soft drinks, water and selection of fresh juices • AED 515 per person with food, soft drinks, water, selection of fresh juices and house beverages • AED 175 per child between 5 to 12 years old • Children below 4 years old dine for free *5% VAT will be added to the prices from 5th January 2018.

Al Forsan restaurant, Bab Al Shams Tel: +971 4 8096194 BAS.Restaurants@meydanhotels.com

"For a perfect brunch getaway, Al Forsan Farmers Brunch at Bab Al Shams is unlike any other."

BRUNCH GUIDE

FRIDAY TAPAS AND LITTLE CHEF’S BRUNCH Cinnamon & Basilico, The Cove Rotana Resort

Two tasty brunches

There are now two delectable brunches running each Friday at The Cove Rotana Resort, Ras al Khaimah. Whether you are looking for tasty Mediterranean tapas or mouth-watering dishes from international cuisines, The Cove Rotana Resort has you covered. Every Friday the hotel runs a Little Chef’s brunch in Cinnamon restaurant. Perfect for families, parents can sit back and relax while youngsters are entertained by the restaurant’s live cooking show. Chefs at the restaurant will teach kids simple tricks for creating fun and tasty dishes, not only to be eaten at the restaurant, but to take home too. There’s plenty of family-friendly entertainment on hand too, all afternoon. Want to experience Southern European hospitality without leaving the UAE? Head down to Basilico Mediterranean restaurant for your Friday brunch. The restaurant’s tapas-style brunch offers up delicious dishes from Spain, Lebanon, Italy and France, straight to your table.

BOOK NOW! Cinnamon & Basilico, The Cove Rotana Resort Tel: (+971)7 206 6333 fb.cove@rotana.com

Need to know TIMES 12:30 to 4:00 pm every Friday

PRICES Friday Tapas Brunch • AED 229 per person inclusive of soft drinks • AED 299 per person inclusive of selected in-house beverages Little Chef’s Brunch • AED 199 per person inclusive of water, soft drinks and chilled juices • AED 269 per person inclusive of selected in-house beverages

"From tasty Mediterranean tapas to mouth-watering international dishes, Cove Rotana Resort has you covered."

BRUNCH GUIDE

BELLA VISTA ITALIAN BRUNCH Cafe Milano, Four Seasons Hotel Abu Dhabi

A stylish Italian eatery

Café Milano, on the promenade level, serves Authentic Italian cuisine in a setting reminiscent of a stylish Milan boutique. The first Café Milano location to open outside the U.S., this is a sister restaurant to the award-winning establishment in Washington, DC – a well-known power centre for politicians, journalists and entertainers. Envisioned by acclaimed New York designer Adam Tihany, the interior features a bright, modern, airy feel. Seating options include a private dining room, an air-conditioned glass enclosure and outdoor dining area overlooking the water. This is an exceptional space for relaxed, al fresco brunching with spectacular city views.

Mouthwatering brunch options

The 'Al Mare' Friday brunch showcases the charm and allure of the coastal Italian lifestyle with varying specialties from coastal towns and cities throughout Italy. The 'Viaggio in Italia' Saturday brunch takes guests on a gastronomic journey through Italy, with each week featuring new dishes that highlight spectacular traditional specialties across the country’s twenty regions, showcasing the remarkable diversity of dishes available in the Italian Kitchen.

Need to know TIMES 12 noon to 4 pm Friday and Saturday

PRICES • AED 190 with soft drinks • AED 250 with house beverages

"The first Café Milano location to open outside the U.S., this is a sister restaurant to the awardwinning establishment in Washington, DC."

BRUNCH GUIDE

BOOK NOW!

Vrasciole alla calabrese – Calabrian beef roll

Cafe Milano, Four Seasons Hotel Abu Dhabi Tel: 800 – CROWNE (276963) guestservices@cafemilano.ae www.cafemilano.ae Social Media @cafemilanoae

Serves 4

INGREDIENTS 4 thin slices of beef 100g veal pancetta 500g peeled tomatoes 2 cloves of garlic 2 boiled eggs

4 slices of provolone cheese 1 red bell pepper 100g parsley 3 tablespoons olive oil Pinch of salt

• Prepare the hard boiled eggs first, then cut into thin slices. • Pound the slices of meat and lay out flat. Layer the slices of eggs, veal pancetta, chopped parsley, provolone cheese and pinch of salt. Start with edges and roll the meat into a roll. • In a hot pan, add oil, add 2 cloves of garlic and sear the rolls on all sides until browned. • Remove the rolls from the pan. Cut the tomatoes and red bell pepper into cubes. Add tomatoes and red bell pepper in hot pan with olive oil on low heat and simmer for 30 minutes. • Add the rolls to the sauce and cook for 10 minutes. • Place each roll cut in half on plate, and pour sauce on top.

Chef Profile: Chef Franco Sangiacomo

Chef Franco Sangiacomo’s culinary style could be defined as simple yet emotional, classic yet innovative, using novel techniques without renouncing the Italian classics. He is committed to creating a contemporary cuisine respectful of letting the ingredients speak for themselves.

Chef Sangiacomo is a professional with 30 years industry experience. He is an Italian trained chef specializing in upscale cuisine. He first learned the culinary arts under the guidance of celebrity chef Gaetano Trovato, which came to define his career. After culinary school, he worked at Arnolfo - Trovato’s two star rated Michelin restaurant - one of Italy's most highly regarded eateries. Sangiacomo was working for Arnolfo when the restaurant received its First Michelin star. Sangiacomo has worked with noted chefs, like Satoshi Hayashi, and enologists like the award-winning grape expert Carlo Ferrini. He taught cooking classes in Europe, Asia and

the United States working with embassies, cultural institutions and culinary academies. He appeared on TV, radio shows, newspapers and magazines. The Chef created notable menus for distinguished guests: artists, politic dignitaries, and Heads of State included Presidents Barack Obama and Bill Clinton. Since September 2015 Franco is the Cafe Milano Executive chef responsible for creating thoughtful, authentic Italian menus for Cafe Milano’s two locations. Cafe Milano has been a power center for diplomats, politicians, journalists, broadcasters, entertainers, and all who enjoy fine Italian

food and gracious attentive service; the quintessential “seeand-be-seen place” in the United States’ capital and UAE capital. Before he joined Cafe Milano, Sangiacomo was the Executive Chef of Osteria del Castello di Brolio, in Gaiole in Chianti (Siena, Tuscany – Italy). The Castello di Brolio is one of the most beautiful and well-known Italian castles, the birthplace of the famous “Chianti” wine and oldest winery in Italy, since 1141. When at Osteria del Castello, the chef created his own recipes inspired by the culture of the Chianti area, constantly searching for the spirit of the season, among the high-quality local ingredients. Here, Sangiacomo curated his own organic vegetable garden.

Wanderlust FUN • FOOD • FREEDOM

Brunch

our epic brunch is now enhanced even further with an all new japanese section to please our foodies

AED 425

PER PERSON INCLUDING FOOD & BEVERAGES

Every Friday From 1pm to 4pm

Enjoy a 20% discount on beverages from 4pm to 8pm at the Lust after-party in Square with DJ ANDRII! Age policy: 21 and above Garden restaurant, 5th Floor JW Marriott Marquis Dubai | Sheikh Zayed Road, Business Bay T +971 4 414 3000 | jwmarriottmarquisdubailife.com

BRUNCH GUIDE

THE WANDERLUST BRUNCH

Garden, JW Marriott Marquis Dubai Garden will spoil you with traditional Peruvian dishes, one of the hottest current food trends. The exciting restaurant environment invites guests to socialise, unwind and experience a proper sharing concept. On all days of the week guests can indulge in mouthwatering Peruvian flavours in a vibrant and enticing space with weathered wood tables, greenery, dimmed lights and mouthwatering food to share. However, on Fridays this Peruvian restaurant turns into a foodie’s dreamland with cuisine from all over the world displayed in over 10 live cooking stations.

The brunch The Wanderlust brunch is a one-stop culinary journey around the world, set to please every globetrotter’s taste buds. For Dhs425, patrons will be given the chance to indulge in mouthwatering flavours while socialising in a fun, vibrant and enticing space. The brunch will have guests wander through the entire restaurant and adjacent outdoor terrace, making their way inside the kitchen and even into the nightclub Square. With more than 10 live cooking stations and the whole new extended Japanese section, and over 360 dishes, this food odyssey will satisfy even the most discerning foodies.

The food The brunch is divided into themed stations consisting of Western, Seafood, French, Thai, Peruvian, Japanese, Indian, Mediterranean, Arabic and Italian cuisines. Some of the dishes that one can expect to be featured: the Anticuchos Camarones from the Peruvian Barbeque station, a plate consisting of grilled prawns, panca marinade, cassava chips, and tobiko mayonnaise; catering to lovers of the Indian cuisine, the Curry Bar hosts dishes such as the Lucknowi Murgh Korma, slow stewed chicken morsels in caramelized onion and cashew sauce; other dishes served at this food-party include the Pumpkin Ravioli “Cappellacci” from the Pasta Station; Octopus Salad from the Mediterranean Buffet, and Pain Croustillant à l’Avocat from the Late Breakfast corner. The brunch also features a vast array of exciting beverage stations.

Need to know TIMES Friday 1pm to 4pm

PRICES Dhs425, including unlimited food and beverages

"Enjoy the Lust after-party in Square with a 20% off selected beverages from 4pm until 8pm and live performance from DJ Andrii."

BRUNCH GUIDE

BOOK NOW! Garden, JW Marriott Marquis Dubai

Lomo Saltado

Tel: +971 4 414 3000 jwmmrr@marriott.com jwmarriottmarquisdubailife.com/ dining/garden

INGREDIENTS 1 pound beef tenderloin 2 cloves garlic 2 tablespoons vegetable oil ½ teaspoon cumin ¼ tsp. salt ⅛ tsp. pepper

2 red onions (sliced thinly into slivers) ½ yellow pepper (aji amarillo) 2 tablespoons vinegar 3 tablespoons soy sauce 2 plum tomatoes (sliced into thin strips) Salt and pepper to taste

• Cut beef into thin 1/2-inch strips. Peel and mash the garlic cloves. Heat the vegetable oil in a skillet over medium-high heat and sauté the garlic with the cumin for 1 minute. • Add beef to the skillet and cook, turning often, until browned on all sides. • Remove the beef from heat and season it with salt and freshly ground black pepper. Set aside. • Add the onions and the minced chilli pepper to the same pan and cook 5 to 6 minutes or until the onions are soft and fragrant, adding a little more vegetable oil if needed. • Add the vinegar, soy sauce, tomatoes, and cook 2 to 3 more minutes. Remove from heat. • Add the beef to the pan with the onions and peppers and keep warm until ready to serve.

Chef Profile: Chef Edgar Hurtado Chef Edgar Hurtado, Chef De Cuisine for Garden, the Peruvian restaurant at JW Marriott Marquis, brings a wealth of knowledge and creativity into the kitchen. Originally from Peru, Chef Hurtado’s culinary adventure started when he was young boy often visiting his grandmother’s restaurant

who would encourage him to experiment with flavours and ingredients from an early age. Chef Hurtado holds a strong passion for Peruvian food as well as culture which has inevitably taken him around the world, namely the UAE (South sea’s resort in Florida, and the Grand Hotel

in Michigan), to the La Rosa Nautica in Lima and now, Dubai. Working at both La Serre and The Act in Dubai, Chef Hurtado is now responsible for managing the day to day running of the kitchen at Garden, motivating his team and adding his culinary flare to the dishes.

#BRUNCH068

BRUNCH WITH A LICENSE TO GRILL

When the world is not enough, unleash your inner Bond and experience the high life at the brunch. With a license to grill, this exciting brunch will satisfy even the most discerning palate. Live another day while sipping on signature beverages and taking in Dubai’s daring views from the world’s tallest hotel. Every Friday, 1pm to 4pm, starting from AED 495 ‘For Your Eyes Only’ For reservations please call +971 4 414 3000 or email jwmmrr@marriott.com

JW Marriott Marquis Dubai | Sheikh Zayed Road, Business Bay T +971 4 414 3000 | jwmarriottmarquisdubailife.com JW Marriott Marquis Dubai I JWDubaiMarquis I Prime68DXB

BRUNCH GUIDE

BOND THEMED ‘068 BRUNCH’ Prime68, JW Marriott Marquis Dubai

Prime68 is Dubai’s premiere steakhouse, where supreme quality ingredients are served in a contemporary style. Premium suppliers have been carefully selected for their artisan produce, cultivated with passion and consideration for the environment. Featuring the finest quality bred beef from select farms around the globe, Prime68 delights the senses with a selection of USDA Prime Black Angus Beef and award-winning Full Blood Wagyu beef from Australia as well as Heritage Bred beef from Europe.

The brunch

Prime68 invites you to savour fresh, sustainably caught seafood and vibrant organic, seasonal vegetables complemented by a wide selection of grape from acclaimed vineyards focusing on America, Europe and the New World regions. Known for its sleek interiors and sky high views, Prime68 at the JW Marriott Marquis Dubai is taking brunch to another level with the James Bond themed ‘068 Brunch’. Your mission involves a sophisticated and stylish brunch menu right at the top of the world’s tallest hotel.

The food

With a license to grill, this brunch will satisfy even the most discerning palate. Bond’s high standards and impeccable taste are reflected in the menu of foie gras degustation, along with superb dishes like Josper-grilled Australian beef tenderloin with butter and thyme, whole Australian rib eye with garlic and herbs and US Prime short ribs braised with hops. Dirty Martinis are made table side, shaken not stirred. Bond girls who love Bollinger will be well served. Live jazz music will get things off to a smooth start and guests are encouraged to dress for sartorial success to take advantage of the stylish setting and opportunity to capture a memory at the 068 photo booth.

Need to know TIMES Friday 1pm to 4pm

PRICES • ‘For your eyes only’: Dhs495 per person, including house beverages • ‘Gold finger’: Dhs595 per person, including Prosecco • ‘Diamonds are forever’: Dhs695 per person, including Champagne

"Enter the Vault for the GoldenEye after-party, where beverages are shaken, not stirred, and enjoy dapper concoctions, inspired by the Bond lifestyle. Every Friday from 4pm until 3am. "

BRUNCH GUIDE

BOOK NOW! Prime68, JW Marriott Marquis Dubai

Wagyu meatballs and marinara

Tel: +971 4 414 3000 jwmmrr@marriott.com jwmarriottmarquisdubailife.com/ dining/prime68

INGREDIENTS 3kg Wagyu 80/20 mince 6 egg yolks 100g chopped oregano 100g chopped parsley 100g chopped garlic 200g chopped red onion (fine chopped) 125g fine bread crumbs 150g ketchup 500ml water Salt and pepper to taste

FOR SLOW COOKED TOMATOES 100g cooked sauce per person 2kg tomatoes peeled and seeded (roughly blended) 200g chopped garlic 200g chopped onion 30g minced basil 200ml olive oil Salt and pepper to taste

PREPARATION METHOD • In a bowl, mix the minced beef with the red onion and garlic. Add the herbs and the beaten egg yolk. Season the mixture with salt and pepper. • Fry a tiny bit to check the seasoning and adjust if necessary. Divide the mixture into small batch and work quickly. • Make approximately 40 grams for each ball. • Slow cook at 150 ºC for 10 minutes or until cooked or internal temperature is 75 ºC and above. Allow to cool.

GARNISH For 2 persons 20g shaved Parmesan 5g basil leaves 75g country bread toast

• Pick up the heat to 75 ºC and serve hot immediately, garnish parmesan grated, basil, olive oil and bread toast. • For the sauce, sauté the onion and garlic in olive oil. When translucent add tomatoes and salt and pepper. • Cook on very low heat until tomatoes break down and sweeten, about 1 hour. Add the basil and cook for 10 more minutes.

Chef Profile: Chef Brent Devlin Chef Brent Devlin at Prime68 has over 14 years’ experience of working at world-class resorts and joined JW Marriott Marquis in September 2016. Chef Brent’s experience spans from restaurants to catering and hotels. His cooking style brings a unique modern twist on traditional cuisines with a passion for food. Prior to joining JW Marriott Marquis

Dubai, Devlin acted as Opening Executive Chef for PRIME de Leon Steak House in Fort Myers, Florida where he was overseeing kitchen operations. During his time there, the establishment was voted the Restaurant of the Month by Open Table. Prior to that, Devlin was stationed as Chef de Cuisine of Restaurants and Garde Manger at Waldorf

Astoria in Naples, Florida. In his current role, Chef Devlin oversees all kitchen operations in Prime68 steakhouse while supervising his team members. Devlin also manages the recruiting, training, scheduling, purchasing, inventory, sanitation scores, menu research and development, seasonal promotions, price structuring, and food cost.

BRUNCH GUIDE

THE FRIDAY GARDEN BRUNCH Kempinski Hotel Ajman

Cuisine

Set in the picturesque grounds of the Kempinski Hotel Ajman, the Friday Garden Brunch offers an incredible dining experience on wooden tables set on the lawns of the hotel, surrounded by palm trees. Guests can experience mouthwatering live-cooking stations, including tasty Indian, Italian, Asian and Arabic delicacies and a live BBQ station with plenty of seafood and meats. Why not polish off your meal with a dish from the expansive range of mouthwatering homemade desserts on offer.

Family entertainment

The brunch caters for all of the family, with access to the hotel’s private white sand beaches, and a special children’s buffet for the little ones, with friendly chefs preparing popcorn and candyfloss, and offering other delicious treats. Kids won’t get bored either, with a special playground area on hand and live music performance.

Staycation

Fancy extending your stay? The Kempinski Hotel Ajman boasts 10 food and beverage outlets and two luxury spas. There’s 168 rooms and 14 suites tailored to meet your every heart’s desire. The luxurious 5-star oasis is only a 30-minute drive from the buzz on Dubai in the smallest of the seven Emirates, Ajman.

BOOK NOW! Kempinski Hotel Ajman Tel: (+971)6 714 5555 fboffice.ajman@kempinski.com

Need to know TIMES Friday 1pm to 4pm

PRICES • Dhs185 with soft drinks, juices and water. • Dhs210 with soft drinks, juices, water and selected alcoholic beverages. • Dhs250 with soft drinks, juices, water and a full-day beach and pool access. • Dhs290 with soft drinks, juices, water, selected alcoholic beverages and a full-day beach and pool access.

"Brunch outdoors on the lawns of the Kempinski Hotel, with live-cooking stations, wooden tables and live entertainment."

BRUNCH GUIDE

ALI BABA AND THE 40 CHEFS Khalidiya Palace Rayhaan by Rotana, Abu Dhabi

Brunch details

The magical Friday brunch at Khalidiya Palace Rayhaan by Rotana, Abu Dhabi is here and ready for you to explore. The family-friendly affair has plenty on offer to keep kids entertained, with its special treasure island theme. The food on offer includes a huge range of international dishes, from Middle Eastern favourites to popular Western dishes. Chefs are on hand at live cooking stations throughout the restaurant, to top your plates up with your favourite dishes. Enjoy tasty plates from all over the world and enjoy thrilling entertainment for both children and adults. Join the enchanting family adventure every Friday from 12:30 pm until 4:00 pm amidst the beautiful turquoise waters of the Arabian Gulf and get your chance to dine in a magic cave full of wonders for only AED 159* with a special 50% discount for the little ones. Make the magic happen with the finest international and oriental flavours. Grab your favourite brunch bunch and make sure to secure your space for a full day of fine food and great company!

BOOK NOW! Khalidiya Palace Rayhaan by Rotana, Abu Dhabi Tel: +971 (0)2 657 0200 horizon.khalidiya@rotana.com

Need to know TIMES Friday 12.30pm to 4pm

PRICES â&#x20AC;˘ AED 159* including food, soft drinks, still water, unlimited assorted canned juices and Moroccan tea â&#x20AC;˘ Children ages 0-5 dine for free; children ages 6-11 get 50% discount! * Rates are in UAE dirhams and subject to 10% service charge, 6% tourism fee and 4% municipality fee. Other terms and conditions apply.

"The food on offer includes a huge range of international dishes, from Middle Eastern favourites to popular Western dishes."

BRUNCH GUIDE

BRUNCHOLOGY AT YALUMBA Le Meridien Dubai Hotel and Conference Centre

A brunch revolution

At Brunchology, guests experience a whole new take on brunching- think test tube glasses paired with a decadent buffet spread that offers a variety of fresh seafood, including lobster and sushi. There's pasta dishes cooked to perfection, accompanied by an impressive cheese selection, finishing up with the most remarkable dessert station that is sure to impress anyone with a sweet tooth. As we step into winter, Yalumba’s extended garden space has injected an energetic vibe, encouraging party-goers to mingle and interact with live food and beverage stations coupled with fun activities in their outdoor area. Ending with everyone on their feet dancing to 80’s and 90’s classics, Brunchology is sure to become your favourite Friday brunching spot in town. The party does not end there for those who wish to keep their celebrations going, a Brunchology after-party continues at Warehouse lounge at the Meridien Village with the DJ playing your favourite club anthems. A combination of endless eats and bottomless drinks with a delectable array of food on offer adds up to Yalumba’s Brunchology.

Need to know TIMES 12.30 to 3.30pm every Friday

PRICES • AED 369 with free flow of house beverages and sparkling. • AED 499 with free flow of house beverages and premium bubbly.

BOOK NOW! Yalumba, Le Meridien Dubai Hotel + Conference Centre Tel: (+971) 4 702 2455 Restaurants.lmd@lemeridien.com www.yalumbadubai.com

"Brunchology is sure to become your favourite Friday brunching spot in town."

BRUNCH GUIDE

THE MEYDAN FRIDAY BRUNCH Farriers Restaurant

Mouth-watering dishes at Farriers

Serving a delicious array of International cuisine, Farriers restaurant is a delight for the whole family. Live cooking stations let you get up close and oversee the chef's preparations, whilst a delightfully overwhelming choice of food introduces you to new delicacies or savour old favourites. The outside terrace facing the race track offers sceneries not comparable anywhere in Dubai.

The fantastic family brunch

The Meydan Friday Brunch is a treat for the entire family. Featuring generous spreads of International buffet, outdoor BBQ, live cooking stations as well as dedicated beverage sections. International and Oriental desserts together with selected cheese area are also prominent in the options. Little ones have their own buffet section and dedicated play areas with Play Attendants keeping them safe and entertained.

BOOK NOW! Farriers restaurant, The Meydan Hotel Tel: +971 4 381 3111 meydanrestaurantreservations@ meydanhotels.com

Need to know TIMES 12.30pm to 4pm, every Friday

PRICES • AED 290 including food, soft drinks, water and assorted fruit juices • AED 450 with food, soft drinks, water, assorted fruit juices and house beverages • AED 590 with food, soft drinks, water, assorted fruit juices, house beverages and bubbly

"The Meydan Friday Brunch is a treat for the entire family. "

BRUNCH GUIDE

THE CARTOON BRUNCH AT NOSH RESTAURANT Mövenpick Hotel Jumeirah Lakes Towers

Looking for a family-friendly brunch with a mouthwatering selection of food with a side of fun and exciting entertainment? Head to nosh’s ‘Cartoon Brunch’, held every Friday at Mövenpick Hotel Jumeirah Lakes Towers, where you and your family will find yourselves zapped into a world of cartoons over a themed International buffet with various live stations, roasts and seafood spreads. Little ones will be greeted with their favourite characters in a relaxed dedicated kids’ area that features a healthy kids’ buffet, with face painting, games and tons of fun activities.

The brunch

Expect an upbeat, fun and exciting atmosphere at the cartoon-inspired brunch. With illustrative food presentations and entertainment for grown-ups and children alike, there’s something for all ages. Served buffet style across several live cooking stations, delights including the likes of roast favourites, Homer’s burger and hot dog station, Kung Fu sashimi and sushi rolls, Mutant Ninja pizzas and delicious desserts await – plus more. To top it off, children will be greeted by their favourite cartoon characters in the kids’ area, where they will be kept entertained all afternoon long.

The restaurant

Need to know TIMES Every Friday 12.30pm to 4pm

PRICES • Dhs149 with food and soft beverages • Dhs259 with food and house beverages • Kids under six eat free; youngsters 6-12 will enjoy 50% discount.

Inside nosh, natural light is warm and welcoming. As the hotel’s all-day dining restaurant, nosh opens for brunch every Friday, as well as serving an à la carte menu in the evenings.

"This innovative cartoon-inspired brunch is an exciting experience of illustrative food presentations and entertainment for grownups and children alike."

BRUNCH GUIDE

BOOK NOW! Mövenpick Hotel Jumeirah Lakes Towers

Beef tartare

Jumeirah Lakes Towers, Cluster A, Dubai, United Arab Emirates Tel: +971 4 438 0000 movenpick.com/Jumeirah-lakes-towers

Serves 4

INGREDIENTS 0.5kg white pepper white 0.4kg cherry tomatoes 0.08kg brioche toast 0.04kg steak tatare sauce 130g beef meat tatare from frozen 0.018kg Cocktail gherkins 10g butter

0.01kg red onion 0.007kg spring onions 0.012kg casperberries with stalk 0.001 salt Olive oil, extra virgin Adji cress, to garnish

• • • • •

Remove the defrosted tartare meat mixture from the packaging and place in a bowl. Add the tatare meat sauce, salt and pepper. Mix well with a whisk and season. Using a brush, make a creative design on the plate, with the Balsamic cream. Arrange the tatare using a 10cm ring. Spread evenly. Using a fork draw lines on the top. Garnish with cocktail gherkins, capers, black olives, cherry tomatoes, spring onions, chopped red onions and parsley. • Serve the brioche toast slices and table butter separately.

Chef Profile: Chef Patrick Lanteigne Chef Patrick Lanteigne, Executive Sous Chef, is the current genius spearheading the culinary creations and operations of Mövenpick Hotel Jumeirah Lakes Towers, bringing with him over 18 years of

kitchen experience. He cooked his way from the renowned restaurants of Vancouver, Canada through the big banquets of Dubai and eventually took over Mövenpick JLT’s [u]bk, a restaurant bar, in

2015. From table classics to upbeat dinners, he is known to stir the kitchen up with his creative flair on daily dishes and fresh menu concepts while being a consistent advocate of urban food sustainability.

TA S T E

YOUR WAY around the

WORLD

FRIDAY FAMILY BRUNCH at Mรถvenpick Hotel Ibn Battuta Gate

Embark on a culinary journey at Al Bahou and travel the world with your taste buds one bite at a time! Enjoy an array of Middle Eastern favourites, beautifully crafted delights from Asia, Italy, India, Andalusia and lots more with unlimited beverages. Our younger guests can enjoy a wide selection of bites from the chidrens buffet and plenty of activities to make this brunch a true family affair!

AED 325 Soft beverages

AED 425 House beverages

AED 599 Premium beverages

Call us now on 04 444 5613 or email us at dine.ibnbattuta@movenpick.com

BRUNCH GUIDE

FRIDAY FAMILY BRUNCH AT AL BAHOU

Movenpick Hotel, Ibn Battuta Gate

A stunning Arabian setting

You can feel the magic of ‘1,001 Arabian Nights’ when you visit Al Bahou. The restaurant’s name means ‘the grand hall’ in Arabic. There are 88 atmospheric lanterns suspended from the high imposing ceiling. With its authentic Arabic flair, the restaurant reflects the travels of Ibn Battuta. This central, ground floor venue plays host to Movenpick Ibn Battuta’s famous Friday Family Brunch.

The perfect brunch for all the family

This fully inclusive dining extravaganza is a lavish way to celebrate Fridays with the whole family. It caters for people of all ages who are looking to experience a unique culinary journey under the impressive 88 magical Middle Eastern lanterns in the grand hall. The Al Bahou Friday Family Brunch offers an extensive variety of culinary showcases and live cooking stations where five of the hotel’s main restaurants Shanghai Chic, Chor Bazaar, Sicilia, Mistral and Moroc Lounge & Bar all contribute to the Friday brunch, resulting in over a dozen live cooking stations that feature Chinese, Indian, Italian, Arabic and North African cuisine, interspersed with classic international dishes. The culinary showcase also features an exclusive children’s buffet spread with a selection of inventive and colourful dishes that are fresh, nutritious and composed of carefully selected ingredients. The Al Bahou brunch is a great choice for families as various fun-filled activities are staged for children. With the sounds of live music to keep everyone entertained, there is also a giant jumping castle, indoor cinema, separate kids’ buffet and access to the Little Birds Club for our younger guests to allow parents to fully enjoy the Brunch.

Need to know TIMES 12.30pm until 4.00pm every Friday

PRICES • • • • •

AED 325 Soft beverages AED 425 House beverages AED 599 Premium beverages Children 7-12 years-old receive 50% discount. Children aged 6-years-old and under eat free.

"It caters for people of all ages who are looking to experience a unique culinary journey under the impressive 88 magical Middle Eastern lanterns in the grand hall."

BRUNCH GUIDE

BOOK NOW! Al Bahou, Movenpick Hotel, Ibn Battuta Gate

Kebbeh Bil Laban

Tel: 04 444 5613 dine.ibnbattuta@movenpick.com

10 Portions

INGREDIENTS 200g Beef Topside 2g Black pepper 5g Arabic 7 Spices 50g Mint 100g Onions-white 20g Pine seeds 5g Cumin powder 1000ml Corn oil. 10g Cooking salt 400g Brown Bourghul

300g Yoghurt 150ml Cream 2g Nutmeg powder 50g Butter 20g Coriander 300g Lamb Mince 4g Lemon zest 2g Sumac Powder 15ml Pomegranate Molasses

• For the kebbeh dough, start by washing the bourghul with water and let it sit for 5 minutes. Dry it and then mix with the beef, mint, onions, salt, lemon zest and the spices. Once well mixed, mince it in a food processor two times until it becomes a sticky and soft texture. • For the kebbeh stuffing, first sauté the diced onion with the lamb mince and add the remaining spices and the salt. Cook until the lamb splits and finish by adding the pine seeds, pomegranate molasses and sumac powder. • When doing the Arabic dumpling (kebbeh) use your fingers and some oil to open the dough. Then stuff with the minced lamb and seal properly. Fry the dumplings in oil at 170 degree for 4 minutes. • For the yogurt sauce (laban) mix together the yogurt, salt, nutmeg powder, cream and butter and whisk it until you get a smooth texture. Then cook on a low fire between 10 - 12 minutes. • When presenting the dish, put the yogurt sauce as a base and the fried kebbeh on top. • For the garnish: Sauté the garlic and coriander with butter and put on top of the kebbeh.

Chef Profile: Chef Nachwan Koukach This young, enthusiastic Chef was born in Al Swida, Syria. Like many professional chefs, Nachwan’s love of food was fostered during his childhood. At the age of 12, his father took him to his butcher’s shop to teach him the family trade. He would wake up in the morning waiting for his father to go to the butcher’s shop to start the day and by night, he would help his mother in the kitchen. His love for butchering and food preparation at such a young age pushed his enthusiasm

and willingness to further drive his passion towards a culinary career path. A selfconfessed perfectionist, he enrolled at a culinary school in Syria to develop his skills and was given the opportunity to enhance his artistry by being selected to attend butchery training in Lebanon. Chef Nachwan moved to Dubai in 2013 to start building his culinary career in a city he knew he would have the opportunity to develop in. Having worked with several

different major hotel groups, he further developed his skills and climbed the culinary ladder very quickly due to his abilities. Chef Nachwan has won several awards for his outstanding performance and has been part of the Mövenpick Hotel Ibn Battuta Gate since its pre-opening stage. The ambitious, hardworking Chef has always aimed high and already achieved what many chefs strive to accomplish in a lifetime, and he has no signs of stopping.

1001 fascinating flavours. One unforgettable feeling.

Dubaiâ&#x20AC;&#x2122;s most sought-after brunch is set amidst its most desirable community. Overlooking Burj Khalifa, Palace Gardens, and our vibrant poolside, the 1001 Flavours Brunch at Ewaan can be enjoyed in palatial splendour with friends and family. The cuisine is just as exquisite, with variety and authenticity to complement our premium beverages. Shouldnâ&#x20AC;&#x2122;t every Friday be this special? For bookings or more information, please call +971 4 888 3444, email dine@emaar.com or visit addresshotels.com @PalaceDowntown

It's time to #CelebrateU, join our loyalty programme at ubyemaar.com

BRUNCH GUIDE

THE 1,001 FLAVOURS BRUNCH AT EWAAN Palace Downtown

Ewaan means “King’s throne” in Arabic, which sets the tone for this thoroughly regal brunch. You can expect relaxed live music, along with a well-heeled crowd. If you choose to sit outside you won’t be disappointed, all tables have incredible views of the Palace gardens, pool and the Burj Khalifa. The service at Ewaan is impeccable, with staff paying enough attention to each table without being overbearing. The restaurant is known for serving up fine dining Arabic dishes during the week, but its “1001 flavours brunch” (a play on the Arabian Nights original title) exceeds this, offering several different international cuisines. There’s lavish, overflowing live food stations offering up everything from pan-fried foie gras, fresh Fine de Claire oysters, to an entire tuna fish being carved up by a chef in the centre of the restaurant. Elsewhere, there’s an Asian corner serving up delicious fresh tempura, dim sum and duck pancakes, a carving station, and an outdoor BBQ, where a chef cooks-toorder beef tenderloin, rib eye steak and Omani lobster. Be sure to save room for dessert too, there’s an infinite collection of delectable Arabic and international cakes and patisseries, alongside a well-picked range of 15 gourmet cheeses on offer to finish the meal. Afterwards, treat yourself to a selection of 2 for 1 premium beverages amidst the chic yet intimate ambience of FAI, which stays open post brunch and ensures the celebratory spirit continues well into the evening.

BOOK NOW! Ewaan, Palace Downtown Tel: +971 4 888 3444 addresshotels.com dine@emaar.com /PalaceDowntown

@PalaceDowntown

#DiscoverPalace

Need to know TIMES Friday 1pm to 4.30pm. Happy Hour at FAI from 4pm to 6pm.

PRICES • Detox Brunch: Dhs325 per person - A range of healthy detox beverages high in antioxidants as well as freshly squeezed juices, water, coffee and tea • Premium Brunch: Dhs480 per person - A selection of premium grape beverages and ports as well as freshly squeezed juices, water, coffee and tea • Luxurious Brunch: Dhs695 per person - An exquisite selection of premium grape beverages and free flowing bubbly, as well as freshly squeezed juices, water, coffee and tea

"Enjoy a spread of traditional Arabic specialties and Continental cuisine with live cooking stations."

TREAT YOUR TASTE BUDS TO THE SUN-KISSED FLAVOURS OF LATIN AMERICA

The Asado Grape and Harvest Lunch is a culinary homage to the rich flavours and rustic charm of Latin American cuisine, featuring a range of sumptuous new menu items designed by seasoned chef Josefinna Vallve. Let your taste buds give in to tempting flavours guaranteed to transport you to the heart of Latin America, right here in Dubai. For bookings or more information, please call +971 4 888 3444, email dine@emaar.com or visit addresshotels.com

@PalaceDowntown #DiscoverPalace

BRUNCH GUIDE

ASADO GRAPE AND HARVEST Palace Downtown

Delicious flavours at Asado

Explore tasty Argentinean flavours at Asado this autumn. Highlights on the new menu include premium cuts of tenderloin, sirloin and wagyu sirloin made to order on a ‘parrilla’ from an open grill in the centre of the restaurant. Live Argentinean music and a great range of Argentinian grape make dining at Asado even more special. During the cooler months, sit out on the terrace, and enjoy some of the best views of the Burj Khalifa in Dubai. Asado’s new Chef de Cusine Josefinna Vallve has brought a wealth of experience and creativity to her new role in the kitchen. Delicious new dishes on Chef Joesfinna’s menu include the ‘Merluza con Arroz Negro y Salsa de Langostinos’ (Chilean sea bass with squid ink risotto), and the mouth-watering ‘Tira de Asado’ (slowcooked short ribs with creamy mashed potatoes).

The amazing new brunch

A culinary fiesta that pays homage to the rich flavours and rustic charm of Latin American market food. The new Asado Grape and Harvest Lunch is where Chef Josefinna’s masterful skills come alive. Let your taste buds succumb to the temptation of flavours whether piquant, sweet or savoury, from seabass ceviche to beef chorizo, in a setting that transports you to a Latin American organic market, right here in Dubai. Visit Asado on any Friday or Saturday for the chance to pair old classics and new favourites with a range of soft or grape beverages at the Grape and Harvest Lunch.

BOOK NOW! Asado, Palace Downtown Tel: +971 4 888 3444 addresshotels.com dine@emaar.com /PalaceDowntown

@PalaceDowntown

#DiscoverPalace

Need to know TIMES 12.30pm to 3.30pm, every Friday and Saturday

PRICES • AED 200 per person, food only • AED 230 inclusive of unlimited soft beverages • AED 350 inclusive of unlimited house grape beverage and selected specialist South American beverages *This brunch is launching 13th October 2017

"A culinary fiesta that pays homage to the rich flavours and rustic charm of Latin American market food."

BRUNCH GUIDE

SOFRA BLD BRUNCH

Shangri-La Hotel, Qaryat Al Beri Sofra invites you to enjoy a delightful brunch that promises to create the ultimate feast for your tastebuds. Experience flavours from around the world as culinary wonders of the award-winning Sofra, Hoi An and Shang Palace are all showcased under one roof, across eight live cooking stations.

Sofra bld

The award winning Sofra bld, one of the capital’s favourite all-day dining international restaurants offers multiple live cooking stations that allows guests to interact with the talented chefs as they choose from a wide range of authentic Arabic and Asian dishes. With an atmosphere that mirrors the original souk experience of the Middle East, the restaurant ensures guests from around the world can taste the best of the region and the East. Chefs prepare original Emirati, Iranian, Moroccan, Indian and Asian dishes that allow all to discover the spices, aromas and tastes of the region. Central to the experience is an elaborate dessert island featuring three chocolate fountains, ice cream, waffles, pancakes and numerous fresh pastries.

The brunch

Set amid an elegant dining area, where Arabia meets Asia, wander through the souq-style restaurant, where a live band will play to set the perfect vibe for the ultimate Friday brunch. A special children’s corner will see that families and friends of all ages will be kept fully entertained, all afternoon long. To finish off the meal, guests can indulge in the restaurant’s elaborate dessert island featuring three chocolate fountains, ice cream, waffles, pancakes and numerous fresh pastries. During the cooler months, guests can chose to dine al fresco and experience incredible panoramic views of the Abu Dhabi Grand Canal and the iconic Sheikh Zayed Grand Mosque.

Need to know TIMES Friday 1pm to 4pm

PRICES Dhs285++ with soft drinks Dhs365++ with house beverages Dhs495++ with bubbly * Brunch is inclusive of beach and pool access.

"There are live cooking stations with chefs on hand to recommend dishes and flavours from across Arabia, India, and the far East."

BRUNCH GUIDE

BOOK NOW! Sofra BLD, Shangri-La Hotel, Qaryat Al Beri

Blanc Manger with kumquat Szechuan pepper jelly

Tel: (+971)2 509 8555 restaurantreservations.slad @shangri-la.com

INGREDIENTS FOR THE BLANC MANGER 300g low fat yogurt 60ml white truffle honey 3 nos orange zest 2 nos lemon zest

3 nos orange zest 2 nos lemon zest 50ml lemon juice 100ml orange juice 15g pectin

FOR THE KUMQUAT SZECHUAN PEPPER JELLY 250g fresh kumquat 20g Szechuan pepper

FOR THE TOASTED SUNFLOWER SEEDS 100g sunflower seeds 5g Himalayan salt

• Blend the yogurt with the truffle honey, Orange and lemon zest and bake at 130c for 15 minutes. • Make sure to cool and blend the mixture to get some Aeration in, and then fill in an espuma bottle. Extra tip: Keep the cream chargers in the chiller for that extra cool twist! • Slice kumquat and bring to boil in own juice along with a pinch of crushed pepper. • Add pectin and mix vigorously to avoid lumps. Place in chiller to set. • For an extra touch, toast sunflower seeds with Himalayan salt at 150c for 12min. • Once all is ready, bring out the Blanc Manger mix, place it into a jar (that’s our personal preference to get as much flavour as possible in each and every spoon) and simply pour the Kumquat Pepper Jelly on top followed with a swift sprinkle of the toasted sunflower seeds.

Chef Profile: Chef Reiner Lupfer Executive chef Reiner Lupfer brings more than two decades of culinary expertise to the luxury property of Shangri-La Hotel, Qaryat Al Beri. Reiner gathered his culinary degree from Claude Dornier Hotel Management & Culinary Institute of Germany, in 1999. At the age

of 23, he was at the helm of Hotel Restaurant Heinzler when it was awarded 1 Michelin Star and 16 points in the Guild Gault Millau. The recognition won Reiner his first overseas position, as Chef Tournant in Bermuda, followed by a stint as

Chef de Cuisine in Scotland. Reiner has been exploring the 5-star hotel industry across Asia and the Middle East since 2007, overseeing the food operations of the multiple food and beverage outlets at established hotels in countries like Bahrain, China, Malaysia and Thailand.

BRUNCH GUIDE

THE FRIDAY FEAST BRUNCH Sheraton Grand Hotel, Dubai

Fridays just got a whole lot livelier at Feast, where brunch is back with a bang – and a brand-new musical backdrop. Hit local band, The VA will now play at the venue each weekend, sharing the fusion of soul, jazz, swing and Nineties hits that have won them fans across the emirate. The trio will interact with guests as they perform, making the fun, family-friendly vibe even more lively. They have a repertoire of 101 songs that diners can request, so there will be sounds to suit most musical tastes.

The food

Chefs at live cooking stations can prepare food to customers’ liking, taking them on a culinary journey from the street markets of Malaysia and northern Indian villages to the chicest of Continental cities. They’ll also greet guests and pass around taster-sized portions of their creations, inspiring diners to expand their culinary horizons and experience dishes they might not otherwise choose. Don't miss signature dishes like the 'Lamb 26' (see recipe overleaf), beef wellington, 12 spiced cured salmon, and the beef rendang. Perfectly paired free-flowing beverages, including optional French fizz, will get the party going, and don’t forget to save room for something sweet. Also new for autumn is the chocolate table, a tantalising display of delectable cocoa-based desserts such as pralines, brownies, mud cake, cookies and mousse.

A brunch for everyone

Kids will be kept busy with entertainment of their own in the Little Explorers’ Corner, where they’ll be able to use colouring books, play Lego and decorate cookies with the help of a chef. The children’s food is high-quality, authentic fare tailored to smaller tummies. Best of all, the brunch will end with a bumper prize giveaway, with guests winning prizes such as dining vouchers and luxurious spa treatments.

Need to know TIMES Friday 1pm to 4pm

PRICES • Dhs325 with soft drinks • Dhs425 with house beverages • Dhs595 with Moët & Chandon

"Chefs at live cooking stations can prepare food to customers’ liking, taking them on a culinary journey from the street markets of Malaysia and northern Indian villages to the chicest of Continental cities."

Lamb 26 – Braised lamb shank, slow roasted saddle and pan seared lamb loin Serves 2 TO SERVE Place the 3 cuts of lamb on a plate and serve with 23 condiments listed below. Served with Lemon Mint Jelly, Feta Licorice Dust, Basil Yogurt Bubble, Sun Dried Tomato Balsamic Gel, Anchovy Crouton, Crispy Eggplant, Prawn Ceviche, Truffle Crumb Celeriac Remoulade, Masala Butter, Rosemary Aioli, Picked Shitake Mint Chili, Lemon Thyme Pudding, Roasted butternut, Red Onion Marmalade, Tarragon Gel, and Pea Mint Puree.

Saddle of Lamb INGREDIENTS Dash olive oil About 1kg boneless saddle of lamb, rolled and held with string 200g/7oz breadcrumbs

1 bunch fresh thyme, chopped 1 bunch fresh flat-leaf parsley, chopped 1 tbsp Dijon mustard

• Heat an ovenproof pan until hot, add a dash of olive oil and fry the lamb until coloured all over. Transfer the pan to the preheated oven for five minutes and then set aside to rest while you make the crust. • Mix the breadcrumbs with the chopped herbs in a small bowl. • Liberally spread the Dijon mustard over the lamb. Stir in a drizzle of oil to the breadcrumbs and then use them to coat the lamb. • Return the lamb to the oven and cook for a further 15-20 minutes, or to your personal liking. Remove from the oven, cover with foil and leave in a warm place to rest for at least five minutes.

BRUNCH GUIDE

BOOK NOW! Feast, Sheraton Grand Hotel, Dubai feastrestaurantdubai.com/en/brunch

Braised lamb shank INGREDIENTS 1 lamb shank 15 cloves garlic, crushed 6 large carrots, peeled and cut into 3" pieces 6 sprigs fresh rosemary 2 bay leaves

1 large onion, cut lengthwise into eight wedges 2 cups chicken stock 1 cup white wine Minced flat-leaf parsley, to garnish Kosher salt and freshly ground black pepper, to taste

• Put lamb in a large roasting pan, season generously with salt and pepper, and broil, flipping once, until browned, about 25 minutes. Remove lamb from oven and heat oven to 325°. • Arrange garlic, carrots, rosemary, bay leaves, and onions around lamb; pour in chicken stock and wine. Season wine mixture with salt and pepper and cover pan tightly with aluminum foil. Place roasting pan in oven and cook, turning lamb once, until fork tender, 4–5 hours. Transfer to a wire rack and let cool 20 minutes. Transfer lamb and vegetables to a large serving platter and sprinkle with minced parsley; serve pan juices on the side.

Pan Seared Lamb Loin INGREDIENTS Pan seared lamb rack 1 tablespoon extra-virgin olive oil 1 large stem of rosemary and leaves coarsely chopped 2 garlic cloves, coarsely chopped Kosher salt and freshly ground black pepper • Pre-heat a roasting pan on a stove, season the lamb well with salt, pepper and olive oil. • Sear the lamb till browned add in your rosemary and garlic. Place in a pre-heated oven for 10 minutes for a medium rare.

Chef Profile: Chef Robert Chlopinski “With food stations serving cuisine from Europe, Arabia and Far East Asia, there are dishes to suit every palate – all the more reasons to make Feast your default Friday destination,” said Robert Chlopinski, Chef de Cuisine at Sheraton Grand Hotel, Dubai.

Commenting on the exciting, new addition of The VA band to Feast’s brunch backdrop, Chef Robert expressed that “Feast offers a wealth of flavours from all over the world, so it makes sense to spice things up with equally eclectic entertainment.” Speaking of his team, he added that Feast’s chefs are

of many nationalities and take pride in preparing authentic fare from their homelands. Each station will serve a signature dishes and handcrafted beverages inspired by a different region, while unusual choices will include such novel creations as 12-spiced salmon and ‘Lamb 26’.

FASHION MEETS GOURMET Experience an unforgettable celebration of style and culinary art at BQâ&#x20AC;&#x2122;s reimagined Versailles Brunch. From bold new beverages to a runway of sumptuous dishes and live entertainment, indulge in a French dining experience beyond expectation with Friday revelries continuing into the evening. Starting from AED 350 Every Friday, 12:30pm to 3:30pm

The St. Regis Dubai, Al Habtoor City. Sheikh Zayed Road, Dubai For reservations: bq.dubai@stregis.com | +97 1 4 435 5577 www.bqdubai.com | @brasseriequartier BEST FRENCH RESTAURANT

BRUNCH GUIDE

THE VERSAILLES BRUNCH BQ – French Kitchen & Bar The St. Regis Dubai

Fabulous fashion and food

In line with the ever-popular brunch trend in Dubai, BQ – French Kitchen & Bar, located in the heart of The St. Regis Dubai, unveils a whole new brunch experience designed to awaken all your senses. Reliving past traditions but in the modern day, the Versailles Evolution Brunch celebrates the love of food in a truly fashionable and inspiring setting. Put on your Friday bests and head down to BQ - French Kitchen & Bar to enjoy a feast for both the fashion eye and appetite.

Mouthwatering dishes

Fridays will have a whole new feel as the Versailles Brunch unveils a new menu worth getting out of bed for. Keep an eye out for chefs trotting around the brunch flaunting their prime 72-hour-slow-cooked beef, carved right at your table as well as a live Foie Gras trolley. Reviving staple brunch favorites with a fresh seafood and live oyster bar that offers the best Fin de Claire oysters, has curated a delectable menu that offers decadent sharing-style crudités, appetizers, main courses as well as a mouth-watering dessert selection, set to satisfy all your weekend cravings. And it does not end there! The post brunch comedown is a thing of the past as the brunch festivities carry on till 5:30pm with a special ‘after-brunch’ offer. Guests are encouraged to stay and play at one of two destinations, the luxurious Champagne Lounge or the St. Regis Bar, where they can enjoy a 40% discount on select beverages.

Need to know TIMES 12:30pm to 3:30pm, every Friday

PRICES • AED 350: Haute package, includes brunch buffet and soft beverages • AED 550: Couture package, includes brunch buffet and house beverages • AED 650: Versailles package, includes brunch buffet, house beverages and bubbly

“Head down to BQ - French Kitchen & Bar to enjoy a feast for both the fashion eye and appetite.”

BRUNCH GUIDE

BOOK NOW! BQ – French Kitchen & Bar, St. Regis Dubai

Pan seared red mullet, crushed olive potato, Vierge sauce

Tel: +971 (04) 435 5577 bq.dubai@stregis.com www.bqdubai.com

Serves 4

INGREDIENTS 4 filleted fresh Red Mullet fish 2 big, washed, boiled-skinned potatoes 2 whole, peeled and fine chopped shallots 200ml olive oil 100g (melted) butter 40ml white grape vinegar

1 blanched, peeled, deseeded diced fresh ripe tomato ½ each, washed, de seeded and diced red and yellow peppers 40g chopped black olives 10g capers 100ml fresh lemon juice

• Wash the fish fillets, pat dry and season with salt and pepper, olive oil and lemon juice. Keep aside for 10 minutes. • On a hot pan pour some olive oil and butter. Sauté half the chopped shallots, then add boiled potatoes and crush with the help of whisk or a ladle. Add in chopped olives and half of the chopped chives and parsley. Season well and finish with a little more warm butter. Keep warm. • For sauce Vierge – in a hot pan, warm olive oil and add in rest of the chopped shallots. Sauté till soft and add in diced peppers. Sauté for 1 more minute and add in capers and blanched tomato.

¼ bunch, washed, fine chopped fresh chives ¼ bunch, washed, half chopped and half for garnish fresh dill leaves ¼ bunch, washed, fine chopped fresh parsley ¼ bunch, washed, fine chopped fresh tarragon Salt & pepper as required

Remove from heat and add in lemon juice and herbs. Season the sauce and hold warm. • In a hot non stick pan, add in little olive oil and place the fish fillet skin side first. Sear it till the skin is crisp and then turn the fish with a spatula. Cook till fish is done and remove from the pan and pat dry the excess oil. • For plating, place the crushed olive potatoes on the plate and place fish on top of the potatoes – skin side up. Pour the warm sauce Vierge around fish and garnish with dill leaves. • Serve hot.

Chef Profile: Chef Sameer Farhad Sehgal Executive Sous Chef Sameer Farhad Sehgal overseas all culinary operations at the St Regis Dubai. He has 22 years’ experience in the field, and has worked for a range of prestigious international brands. Prior to work at St Regis Dubai, he was Executive Sous Chef at the Armani Hotel Dubai. He has also worked at The Oberoi

Hotel, The Dorchester and the Intercontinental Group. Originally from Punjab, India “a love of good food ran in the family, and provided a strong culinary foundation,” he says. “The rigours of working in a busy culinary environment gives me a unique sense of fulfilment. The sounds of the kitchen is music to my ears. It provides creative inspiration

in my quest for perfection on a plate.” He describes himself as “front-of-house chef who loves to chat with guests about food”. Outside of work, he says his greatest achievement is his two young children “I love nothing more than spending quality time with my family in my own kitchen, and sharing the secrets of my mother’s cooking,” he says.

BRUNCH GUIDE

KARNIVAL BRUNCH AT NINE7ONE The Oberoi, Dubai

Standing strongly at the forefront of creative culinary experiences, Nine7One, the winner of the “World Luxury Restaurant Award 2017” for International Cuisine in the country, announces the reopening of its Friday brunch with an exciting Karnival Brunch concept this season. Showcasing a truly indulgent spread of the latest trending food and beverage concepts, Nine7One is proud to bring this dramatic yet elegant brunch to Dubai. Capturing the essence of the theme, the team has designed an innovative menu using the freshest seasonal ingredients, combined with an elementary carnival menu to serve a distinctive selection.

The food

The gourmet quest includes fried ravioli corndogs, coconut crusted prawns, togarashi spiced seafood churros, flavoured pop corns, fried brie cheese with salted maple, assortment of sushi and more. The dessert station will cater perfectly to those with a sweet tooth; featuring gourmet treats such as charcoal ice-cream, cotton candy, lollipop waffles with gelato, traditional favourite cheesecakes, crème brûlée, etc. Complementing the food, the restaurant would also have a dynamic and lively décor displaying fun and entertaining components, filled with upbeat music by DJ Ramzy along with a vivid selection of the most vibrant and innovatively concocted beverages prepared by the in-house mixologist to set the atmosphere and elevate the weekend vibe. Perfect for larger groups of friends and family, parents can relax and socialise, safe in the knowledge that their kids are entertained in a dedicated supervised space.

Need to know TIMES Friday 1pm to 4pm

PRICES • • • • •

Dhs299 with soft beverages Dhs399 with house beverages Dhs599 with Moet & Chandon Dhs650 with Veuve Clicquot Dhs799 with Moet & Chandon Ice Imperial

"The gourmet quest includes fried ravioli corndogs, coconut crusted prawns, togarashi spiced seafood churros, flavoured pop corns, fried brie cheese with salted maple, assortment of sushi and more."

BRUNCH GUIDE

BOOK NOW! Nine7One, The Oberoi, Dubai

Strawberry tart

Tel: 04-4441407 restaurants.dubai@oberoihotels.com

INGREDIENTS SABLE DOUGH 180g butter 100g Confectioners’ sugar Pinch of salt 45g almond flour 2 whole eggs 395g flour

TOPPING 500g fresh strawberry 50g clear glaze

FILLING 250g pastry cream 120g whipped cream 1ml vanilla extract 1g lemon zest

FOR THE SABLE DOUGH: • Pre-heat the oven to 160 C • In a bowl of stand mixer fitted with paddle attachment - mix the butter, flour, sugar and almond flour. • Once it is crumbly in texture add the butter one by one until it forms a ball • Chill the dough for an hour. • Roll dough to 1/8 inch thickness and then refrigerate for 20 minutes • Place it in a tart mould lined with little butter and trim each mould. Rest it for 20 minutes in the refrigerate and then bake it for 15 minutes till golden brown. FOR THE FILLING: • Mix the pastry cream with whipped cream, add the lemon zest and vanilla extract while mixing. FOR THE TOPPING: • Pipe the pastry cream mix in the baked tart. Cut the strawberries in to half. Place it opened faced on the tart and cover it completely. Apply the clear glaze on top.

Chef Profile: Chef Rajeev Krishnan

Pastry Chef

Chef Rajeev started his careers as a pre-opening team member at The Trident Gurgaon in 2003. He qualifies to join Oberoi Center of Learning and Development and graduated in 2008. After graduation, he worked as a Senior Kitchen executive at The Oberoi, Udaivilas. His move to Dubai came in the year 2010 as the pastry chef for “Brunetti” patisserie at the

Dubai mall and soon after, he joined as Pastry chef at The Oberoi, Dubai. His food philosophy is to always use the best products and techniques to create current trend desserts. Elegant, clean palate and enticing are the key words of his work. His hobbies include food photography, baking, researching and collecting

miniature kitchen equipment. He has won a Gold medal and was adjudged as “The creator of the Best Dessert” in 5th IFOWS Culinary Cup in 2008 (Indian International Food and Wine Show). He was also acknowledged for successfully demonstrating knowledge, skills, passion and creativity during the International Culinary Competition held during his learning stages.

BRUNCH GUIDE

THE FIESTA LATINA BRUNCH Waka, The Oberoi Dubai

Packed full of Latin passion

This new restaurant in The Oberoi Dubai serves up mouthwatering Latin American flavours, with Japanese influence. Serving a variety of the signature Waka dishes, Chef Roberto and his team offer guests the most delectable dining options. From a wide selection of ceviches to mouthwatering makis followed by cooked-to-perfect spare ribs and truffle quinoa risotto, no detail has been overlooked to ensure you do not miss out on a single bite of the regions best flavours and experience a refreshing blend of culinary excellence.

The incredible fiesta brunch

Showcasing a true taste of Latin passion, it is time to party Latin American style at Waka’s Fiesta Latina Brunch! Get ready to salsa, merengue and bachata your way through Friday. Featuring the best in the dynamic region’s cuisine coupled with the electric entertainment, from lively Latin American music to Brazillian Carnival dancers, your weekends will never be the same again. The Waka team provide the ultimate a la carte brunch menu, inspired by the richest Latin American flavours and created using the freshest seasonal harvests.

BOOK NOW! Waka, The Oberoi, Dubai (Lobby level) Tel: 04 444 1455 reservations @waka.ae www.waka.ae @wakadubai

Need to know TIMES Fridays from 12:30 pm to 4pm

PRICES • • • • •

AED 200 for the Waka Pisco Package (Pisco Sour, Chilcano) AED 200 Waka Pisco ( Pisco Punch Served in a Pitcher) AED 250 (inclusive of brunch set menu and soft beverages) AED 350 (inclusive of brunch set menu and house beverages) AED 500 (inclusive of brunch set menu, house beverages & bubbly)

Happy Hour from 4pm to 7pm (50% on selected premium drinks)

"Featuring the best in the dynamic region’s cuisine coupled with the electric entertainment."

BRUNCH GUIDE

CITY BRUNCH AT SEASONAL TASTES The Westin Dubai, Al Habtoor City

The City Brunch at Seasonal Tastes is a market-style foodie affair with with six live cooking stations, resident Chef DJ playing old school classics and a supervised play area for children make City Brunch the place to be. Why end it there? After brunch, relocate to rocking American gastro pub Cook Hall on the ground floor and prolong the party indulging in an extended happy hour and dancing to live music from house band ADVANCED CREATURES. At City Brunch, there’s something for everyone, every time.

Need to know TIMES Friday 1pm to 4.30pm

PRICES • Dhs495 per person inclusive of free flow bubbly • Dhs350 per person inclusive of house beverages • Dhs249 per person inclusive of soft beverages

BOOK NOW! The Westin Dubai, Al Habtoor City

Sheikh Zayed Road, near Dubai Water Canal, Dubai, United Arab Emirates Seasonal Tastes is located on Level 1 Tel: +971 4 435 5577 seasonaltastes.dubai@westin.com

“The City Brunch at Seasonal Tastes, The Westin Dubai, Al Habtoor City – a Friday afternoon where time is never of the essence.”

BRUNCH GUIDE

Gremolata Veal Short Ribs, Mashed & fondant Fingerling Potatoes, Confit Garlic, Glazed Green Asparagus Serves 1

INGREDIENTS 300g, Boneless Short-Ribs 250g Fingerling potatoes 20g Garlic skin-on 60g Green Asparagus 25g Girolles Mushroom 2 pcs Cherry Tomatoes 60g Unsalted Butter FOR SHORT RIBS MARINATION 50g Carrots 50g celery 30g leeks 20g garlic 50g onion

3 pcs bay leaves 1g black peppercorn 1g thyme 10cl Sherry Vinegar GREMOLATA 2g, Sage & parsley, each 2g, garlic 2g, Orange & lemon zest, each FINISHING 5cl, Veal Jus 3g, Baby Radish, sliced 3g, Yellow Beetroot, Sliced 1g, Affila Cress

• Marinate the Short ribs with salt & pepper. Caramelize the Carrots, Celery, leeks Onion, Garlic, then add bay leaves, Black peppercorn, Thyme, deglaze with Sherry Vinegar and keep aside. Sear the short ribs until nice coloration. • Cover the Short ribs with the vegetables and cook at 140 degrees for 4 hrs. • For Potatoes: Boil the potatoes in salted water. Peel and Mash with a Potato masher. Add Soft butter, Warm cream & milk. Finish with a pinch of Nutmeg Powder. For the Fondant potatoes, peel and cook in butter, till soft.

• For Confit Garlic: Keep the Garlic in their Skin and in a pot add sufficient oil to cover the garlic and cook in slow heat. • For Green Asparagus: Blanch the Asparagus in salted Water and shock in ice water. In a pan, melt butter add vegetable stock, asparagus and season with salt and pepper. • For Gremolata: Finely chop the Herbs, use a microplane or a zester for the orange, Lemon and garlic. Dry in a hot place. • For the Finishing: Trim the Short ribs, and brush some veal jus on top and drizzle with gremolata. Spread the mashed potatoes and finish with the rest of ingredients.

Chef Profile: Chef Avinash Horree Chef De Cuisine for Seasonal Tastes, Chef Avinash Horree began his culinary career in 2002 as an apprentice at the Prince Maurice Hotel in Mauritius. Over the time, his career rapidly progressed and he worked in numerous hotels in Mauritius, Abu Dhabi, Dubai and Ajman. He even explored opportunities

of being a chef on the cruise lines including Seaboure and Oceania from 2010 to 2013. During his chef life, he has been actively involved with several hotel openings such as The Habtoor Grand in 2005, The Yas Hotel in 2009, The St. Regis Saadiyat in 2011, Ajman Saray in 2014 and Zaya Nurai Island in 2015.

With a wealth of experience under his belt, Chef Avinash joined The Westin Dubai, Al Habtoor City in 2016 as a part of the pre-opening team and is particularly in charge of Seasonal Tastes – International, all day dining restaurant located on level one of the hotel, and food purchasing operations.

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{science of brunching} Fusing together the Friday atoms, tinkering with the usual brunch molecules... we have mastered the science of brunching! Some call us mad, we prefer... eccentric! We are the mad Yalumba brunch scientists, creating a monster of a brunch for your Fridays. Prepare yourselves for an intrepid formula of spectacular food, bubbling bevvies and wacky games. Every Friday from 12:30PM - 3:30PM, Join the after-brunch party at Warehouse from 4PM till 7PM AED 369* with free-flowing sparkling and house beverages AED 499* with free-flowing premium French bubbly WhatsApp for bookings:

+971 56 991 9329

Restaurants.Lmd@Lemeridien.com | +971 4 702 2455 Le Meridien Dubai Hotel + Conference Centre Airport Road, Dubai, UAE | yalumbadubai.com *Prices are inclusive of 10% municipality fee and 10% service charge

#brunchology #yalumbadubai