Brunch Guide New Seasonal Brunches - Autumn/Winter 2016

A supplement to BBC Good Food Middle East. Publication licensed by IMPZ

BRUNCH GUIDE NEW SEASONAL BRUNCHES

AUTUMN/WINTER 2016

BECAUSE NO GREAT EVENING EVER STARTED ON AN EMPTY STOMACH A three-course plated culinary and beverage experience featuring Scottish and American steakhouse favourites, made special with surprise treats from the Chef’s kitchen!

EVERY FRIDAY FROM 6PM | AED 225 PER PERSON.

MARRIOTT HOTEL AL JADDAF, DUBAI Oud Metha Road, Al Jaddaf Area, Dubai, UAE T. 971.4.317.7777 | marriottdiningaljaddaf.com

BRUNCH GUIDE

Introduction EDITORIAL EDITOR: Sophie McCarrick sophie.mccarrick@cpimediagroup.com ONLINE EDITOR: Emma Hodgson emma.hodgson@cpimediagroup.com GRAPHIC DESIGNER: Froilan Cosgafa IV PHOTOGRAPHER: Maksym Poriechkin

WELCOME TO THE AUTUMN AND WINTER BRUNCH GUIDE

ADVERTISING SALES DIRECTOR: Michael Phillips michael.phillips@cpimediagroup.com / +971 55 518 6984 SALES MANAGER: Carol Owen carol.owen@cpimediagroup.com SALES EXECUTIVE: Liz Smyth liz.smyth@cpimediagroup.com / +971 4 4409126 SALES COORDINATOR: Marilyn Naingue marilyn.naingue@cpimediagroup.com / +971 4 4409103 MARKETING Ashera Jane Borda marketing@cpimediagroup.com DISTRIBUTION Rajeesh Nair rajeesh.nair@cpimediagroup.com 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.

PRODUCTION James Tharian FOR SUBSCRIPTIONS AND OTHER ENQUIRIES, LOG ON TO: www.bbcgoodfoodme.com

FOUNDER CPI MEDIA GROUP Dominic De Sousa (1959-2015) PRINTED BY Emirates Printing Press LLC, Dubai PUBLISHED BY

Head Office: Media City, Building 8, 2-03 Dubai, UAE, PO Box 13700 Dubai, United Arab Emirates Tel: +971 4 440 9100 Fax: +971 4 447 2409

The term ‘brunch’ came about in 1895, when Guy Beringer argued that the traditional British Sunday dinner should be replaced with something more relaxed and earlier in the day. “Instead of England’s early Sunday dinner, an ordeal of heavy meats and savoury pies, why not a new meal, served around noon, that starts with tea or coffee, marmalade and other breakfast fixtures before moving along to the heavier fare?” he said.

Since then, the concept of brunch has exploded worldwide. For New Yorkers, brunch often means a couple of drinks and a late meal to recover from the night before. While in the UK, brunch is closer to the original meaning of the word, a generous breakfast served around noon.

But like everything in the UAE, brunch here is bigger, bolder and better than anywhere else in the world.

From extravagant French bubbly to copious amounts of food, along with the likes of foie gras, truffle, lobster and more, brunch in the UAE is synonymous with tremendous amounts of the very best food and drink.

In celebration of this fact, we’ve put together some of the finest brunch packages on offer in the UAE. We hope you enjoy the latest edition of the guide.

Happy brunching,

The Editorial Team.

A publication licensed by IMPZ © Copyright 2016 CPI. 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.

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BRUNCH GUIDE

CONTENTS Under Dhs250 Festa Italiana at Positano

06

Under Dhs350 Urban Picnic Brunch Asian Fusion Brunch Polo Brunch at Palermo

10 14 16

Under Dhs450 Friday Brunch at Fogueira French Friday Brunch Picas-Picas Brunch P&C

by Sergi Arola Legends

20 24 26 30

30 Under Dhs550 Red Sun Brunch at Katana The Friday Brunch

32 36

Under Dhs650 Brunch at Nineteen

38

Under Dhs750 Al Forsan Brunch 1920’s Friday Brunch at Prime68 Steakhouse Versailles Decadence Brunch

48 Brunches are listed according to price, pricing colour-code reference on previous page.

42 44 48

Under Dhs850 Friday Brunch at Traiteur Farriers Brunch

52 56

Experience an authentic coastal Italian feast every Sunday night at Positano. Enjoy an endless selection of antipasti, handmade pizzas, pastas and fresh seafood prepared at live cooking stations. For a dose of La Dolce Vita, indulge in our sumptuous Italian Dessert Room.

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

BRUNCH GUIDE

Under Dhs250

FESTA ITALIANA AT POSITANO JW Marriott Marquis

Positano restaurant brings the passion and vitality of Italian Amalfi Coast to Dubai. The Italian region is famed for its fresh seafood, handmade pasta and signature local drinks. Positano is a casual, lively, restaurant reflecting the warmth and colour of the region itself, with the food prepared in an authentic Italian style and made to share. Whitewashed brickwork inside the restaurant gives a homely feel, while lemons and fresh herbs bring the zest of a scenic Positano summer inside. Sample an extravaganza of specialties of coastal Italian region from antipasti to chef-crafted seafood, handmade pasta and distinctive pizza to homemade gelati.

The food

At the restaurant’s Sunday brunch you can sample a mix of speciality foods from the coastal Amalfi region.

The buffet is overflowing with antipasti, handmade pasta cooked à la minute and a dessert room filled to the brim with all Italian classics such as panna cotta, gelato, cassata and other delicious sweet bites.

Need to know TIMES Sunday 6pm – midnight

PRICES • Soft beverages package: AED 180 including all soft drinks • Children aged between 6 to 12 years are charged 50%.

"The Amalfi Coast which influences Positano is famed for its fresh seafood and handmade pasta."

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BRUNCH GUIDE

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BOOK NOW!

Ricotta & Spinach Ravioli

Positano, JW Marriott Marquis Tel: (+971)4 414 3000 www.jwmarriottmarquisdubailife.com

INGREDIENTS FILLING ½ tablespoon olive oil 1 shallot, finely chopped 160g fresh baby spinach leaves Salt & pepper 100g ricotta cheese 4 tablespoons parmesan cheese, grated 1 egg

SAUCE 2 tablespoons olive oil 2 garlic cloves, minced Crushed peeled tomatoes Salt & pepper ¼ cup fresh basil, chopped 100g cherry tomato

1. For the pasta dough: combine 2½ cups of flour and a pinch of salt. Combine the whole egg, oil and 5 tablespoons water.

Knead for about 10 minutes with your hands until the mixture forms a dough; If it is sticky, sprinkle with some flour and knead it in. Place the dough in a zip-top plastic bag and let it rest while starting the sauce and filling.

2. For the tomato basil sauce: place the oil in a large skillet over medium-high heat and add the garlic. Sauté till becomes brown in colour. Add the crushed peeled tomatoes. Lower the heat; stir it from time to time for about 35 minutes. Add the basil and season with salt and pepper. Set aside.

3. For the filling: finely chop the spinach, sauté the shallot with some oil, add the spinach, cool them and remove the water

DOUGH 2 cups all-purpose flour 3 eggs ½ teaspoon salt 2 tablespoons olive oil

by squeezing the mixture with your hands. Place in a bowl.

Add cheeses, egg, the ricotta, salt and pepper, and mix well.

4. For the ravioli: roll out the pasta dough onto a lightly floured surface until paper-thin. Place a heaped teaspoon of filling on top. Wet the pasta dough between the mounds with water and fold over the empty pasta half. Press from the fold to seal, trying to eliminate air pockets. Trim the pasta edges with a cutter or knife, and separate the individual ravioli.

Repeat with the remaining dough and filling.

5. Cook the ravioli in a stockpot of boiling salted water until the pasta is al dente for about 5 minutes. Drain and spread out into a large serving bowl. Reheat the sauce and pour on top. Gently toss to coat. Sprinkle with additional parmesan and serve.

Chef Profile: Chef Daniele Capobianco Daniele Capobianco was born in Ozieri, Sardinia. At the age of four he moved with his family to Umbria, in the middle of Italy. The picturesque region has spectacular hills and green forests and is also known for many famous Italian delicacies.

Being exposed to such a cultured and talented environment inspired the chef to create dishes with true Italian flavours.

Chef Daniele has always been surrounded by delicious Italian cuisine within his family and

started his career early on, working in local restaurants part-time during school holidays.

Following his graduation, chef Daniele moved to Denmark where he spent seven years, frequently travelling back to Italy to refine his cooking skills.

After working at a local Italian restaurant for two years and doing consultancy for other Italian restaurants in the region, chef Daniele had the opportunity to move to Oman to work in the kitchen of an Italian restaurant

in Muscat. Following his time in Muscat he relocated to Dubai, where he has worked in the many renowned restaurants and worked alongside Michelin Star chefs such as Anthony Genovese, Claudio Sadler, Igor Macchia, Marco Sacco, Maurizio & Sandro Serva, Antonella Ricci and Vinod Sokar, Vincenzo Candiano. He is currently working with the team at JW Marriott Marquis as chef de cuisine at Positano, Italian restaurant.

The coolest al fresco brunch in town

Come and chill out by the pool or indoors in the casual chic atmosphere of 3in1 at the legendary Urban Picnic. Tuck into delicious gourmet goodies, including sizzling meat straight from the barbeque, washed down with a selection of craft hops and grape, accompanied by groovy tunes from our resident DJ. Every Friday, from 1.00pm to 5.00pm AED 345 inclusive of unlimited selected hops and grape Additional AED 100 per guest for a poolside cabana and pool access.

Get Connected Tel: +971 4 888 3 444 dine@VIDA-hotels.com

/VidaDowntown

Discover our rewards programme and join now on ubyemaar.com

BRUNCH GUIDE

Under Dhs350

URBAN PICNIC BRUNCH Vida Downtown Dubai

Is there anything better than a fun-filled weekend brunch with a refreshing beverage in one hand and a plate of sizzling meat fresh from the barbecue in the other? The already popular picnic-themed brunch at Vida Downtown Dubai just got even better! Guests can now experience an array of outdoor dining options, from dining at a faux grass covered table to booking a cabana and basking in the sun on the terrace in-between taking a dip in the pool, with the DJ's signature beats in the background.

The food

Inspired by the recent visit of celebrity chef, Andy Bates, the brunch now features a live barbecue station. Grilling up favourites (juicy burgers, steaks and hotdogs), whilst still featuring its picnic-style buffet inside the main restaurant. With its grade-A menu, talented chefs and its impeccable service provided by experienced hoteliers, the Urban Picnic brunch is somewhat a gem in Downtown Dubai, and provides a truly unforgettable brunch experience.

Need to know TIMES Every Friday 1pm to 5pm

PRICES • Soft beverages package: AED 295 (inclusive of unlimited soft beverages and juices) • House beverages package: AED 345 (inclusive of unlimited house beverages) * AED 100 will be added to each package, per guest for booking a cabana by the pool

"The Urban Picnic brunch is somewhat of a gem of Downtown Dubai."

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BRUNCH GUIDE

BOOK NOW!

Grasshopper pie

Vida Downtown Dubai Tel: (+971)4 888 3444 www.vida-hotels.com

INGREDIENTS 250g Oreo biscuit (cream removed) 175g unsalted butter, melted 180g white marshmallows 180ml milk Âź tsp peppermint essence 1/8 tsp green food colouring 700ml cream

1. Blend the biscuits into fine crumb. Mix it with melted butter, and place in a pie dish – make an even layer at the bottom of the pie pan. Refrigerate for 30 mins.

2. Melt marshmallows in the milk over a low heat while stirring. When the mixture is melted, remove from heat, and stir in the green food colouring and peppermint essence. The color should be light green, if you want it darker, add more food colouring. Set aside to cool for 10 mins.

3. Whip 300 grams of cream to soft peaks. Fold the whip cream into the marshmallow mixture and pour over the biscuit base. Refrigerate for about 2 hrs.

4. Whip the remaining cream to medium peaks and spread on top of the pie.

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ASIAN FUSION BRUNCH Join us every Saturday as Sontaya takes you on an enthralling journey, experiencing a burst of traditional flavors, aromas and ancient dishes from South East Asia.

Every Saturday from 12:30pm – 4:00pm Brunch Packages AED 229 per person including soft drinks AED 299 per person paired with fine grapes & house mixers For more information or reservation, call us on +971 2 498 8443 | 8762 Email us on restaurant.saadiyat@stregis.com www.sontayaabudhabi.com Prices are subject to 10% Service Charge, 6% Tourism Fee & 4% Municipality Fee.

Stay connected stregissaadiyatisland

BRUNCH GUIDE

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Under Dhs350

ASIAN FUSION BRUNCH

Sontaya South East Asian Cuisine Restaurant, St. Regis Saadiyat Island

Sontaya, meaning sunset in Thai, is the seductively beautiful venue at The St. Regis Saadiyat Island Resort that is set amongst a series of floating pavilions that look out to the beach and across the turquoise Arabian Gulf. Featuring enchanting ambience and flavorsome fare, the pavilions and terraces overlooking shimmering pools exude romance by night, while signature drinks complement the restaurant’s cheerful energy during the day.

The food

The Asian Fusion Brunch at Sontaya highlights signature dishes from the regular a-la-carte menu as well offering diners a unique taste of authentic Thai cuisine. The brunch concept offers families and groups of friends a more quiet and relaxed brunch experience in a soothing atmosphere. Food highlights include the Banana blossom salad (Pan seared scallop bed on banana blossom salad, chili paste coconut dressing, roasted coconut, fried onion and coconut air), beef satay, wok fried chicken, beef curry and duck spring rolls.

BOOK NOW! Sontaya South East Asian Cuisine Restaurant, St. Regis Saadiyat Island Tel: (+971)2 498 8443 | 8762 restaurant.saadiyat@stregis.com

Need to know TIMES Saturday 12.30pm-4pm

PRICES • Soft drinks package: AED 229 per person including soft drinks • House beverages package: AED 299 per person paired with fine grapes & house mixers.

• The prices are subject to 10% Service Charge, 6% Tourism fee and 4% municipality fee * During the month of October 2016, we have a special offer with the AED 299 package – the guest receives a complementary pool & beach access when booking the AED 299 package. Pool & Beach opens from 8.00am - 7.00pm.

"The Asian Fusion Brunch at Sontaya highlights signature dishes from the regular a-la-carte menu."

BRUNCH GUIDE

Under Dhs350

POLO BRUNCH AT PALERMO

Dubai Polo & Equestrian Club

Reserve your spot at Palermo, a charming restaurant with awe-inspiring views of the Dubai Polo & Equestrian Club. Weekends call for special times with special people. The unique Polo Brunch at Palermo presents the perfect opportunity.Think lush green fields, fresh air, delicious food and all the thrills of the sport of kings.

The food

Come and relax in true style with friends and family on the Palermo Terrace while treating yourself to a special brunch packed with exquisite flavours. Savour an array of culinary treats including sumptuously prepared fine cuts of beef, grilled meats, salads and desserts. Complete your meal with a variety of delicious beverages in the warm surroundings of our restaurant, while you take in the stunning panoramic views across the polo field. It’s a brunch like no other.

Need to know TIMES Friday 1pm-4pm

PRICES • Soft beverage package: AED 235 per person.

• House beverage package: AED 335 per person.

• Children's package: AED 110 per child (aged 6-12 years).

• Complimentary for children aged 6 years and below.

"Think lush green fields, fresh air, delicious food and all the thrills of the sport of kings."

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BRUNCH GUIDE

19

BOOK NOW!

Foie Gras Torchon, Bing Cherry Jelly, Candied Hazelnut

Palermo Restaurant & Barooda Lounge Tel: (+971)4 888 3441 www.poloclubdubai.com

INGREDIENTS FOIE-GRAS TORCHON 500 -600g foie gras, 75g salt 25g sugar 12.5g pink curing salt 10g white pepper 1 ltt Milk

BING CHERRY JELLY 40g brown sugar 120g Bing cherry 4g cinnamon stick 15g Butter 5 gelatin sheets

FOIE-GRAS TORCHON • Soak the foie gras in milk for 8 hours in the chiller, remove foie gras and discard milk, Let foie gras rest at room temperature for about 45 minutes before starting to clean.

• Separate the lobes into two, start to de-vain from the more round end.

Once you find the big vain pull out gently with your fingers or the edge of the knife, then you will start to discover more. Try not to break as much as possible. Allow the liver to rest in the chiller for 45 minutes.

• Combine salt, sugar, curing salt, and pepper and set aside.

• Remove the froi gras from the chiller, place the membrance side down and butterfly with the finger tip, season with mixture. Using cling film make a tighten cylinder shape and take off film.

• Place the cheese cloth and carefully roll foie gras, keep tight and even.

Twist twine around end of the cheese cloth to tighten the roll till fat pops out. Leave excess twine on one end, Hang in the chiller for overnight.

• Bring pot of water to 85 to 90 degree place the torchon for 2 minutes

and shock it in ice bath for 20 minutes, remove and twist twine again to tighten.

• Allow torchon to rest in the chiller for 24 hours. Remove the cheese cloth and slice accordingly.

BING CHERRY JELLY • Wash and take the stems off the cherries. Combine sugar, cherries, butter and cinnamon. Stick together and cook on a low heat, stirring constantly till sugar completely dissolves and cherries become soft, pass through a fine sieve.

• Place the gelatin sheet in ice cold water till it becomes soft, add to the cherry puree and mix well.

• Pour in the tray and allow it to set in the chiller, remove from chiller and cut accordingly.

• Garnish with fresh fig and candied hazelnut.

• Serve with toasted brioche

Chef Profile: Chef Samson Sathiya Seelan A seasoned culinary professional with a long and established career, Samson Sathiya Seelan is the Executive Chef of Dubai Polo & Equestrian Club.

Chef Samson leads the operations of the four restaurants at the Dubai Polo & Equestrian Club, including both casual and fine dining restaurants, located opposite Arabian Ranches.

With over 20 years’ hospitality experience working in the United Kingdom and across the Middle East with a number of large hotel chains, he brings a wide range of expertise to the Dubai Polo & Equestrian Club.

Beginning his career with a qualification in Hotel Management, before achieving a Bachelor of Business degree, Chef Samson set the foundations that would shape

his career whilst working in venues throughout India and the Middle East.

Inspired by his travels throughout Asia, Europe and the Middle East, he is a patient and persistent chef who aims to instill his dedication to crafting only the highest quality food in all those he works with and teaches, whilst fostering a passionate and creative environment for his team.

BRUNCH GUIDE

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Under Dhs450

FRIDAY BRUNCH AT FOGUEIRA Ramada Plaza Jumeirah Beach

Fogueira was the first Brazilian-style all-you-caneat barbeque restaurant in Dubai, and still remains immensely popular. Guests have unlimited meat cuts that are served straight to their table along with a wide selection of salads, hot appetizers and side dishes. The restaurant has a beautiful al fresco setting, with perfect views of Dubai Marina.

The restaurant offers a fully authentic Brazilian experience. From the yellow and green placemats (to let the waiting staff know whether to serve you) to the crocodile leather chairs, the special wood-finish of the furniture and the design of the menu and offers live performances from the Latino Band from Monday to Saturday evenings including Friday Brunch and Samba Dance Show from Monday to Friday, 5 nights a week.

The food

Churrasco is a Brazilian cooking style, which translates roughly from the Portuguese for 'barbecue'. The brunch offers a Brazilian style rotisserie, influenced by the fireside roasts of the gaúchos of southern Brazil traditionally from the Pampa region. Passadores (meat waiters) come to your table with knives and a skewer with various kinds of meat: beef, lamb, chicken, and even pineapple. There are 15 types of meat cuts, with different marinations ranging from rock salt only to using several herbs and other seasoning recipes. Also add the Brazilian specialties and drinks like caipirinha and the cinnamon pineapple flavour.

Need to know TIMES Friday Brunch: 12:30pm - 3:30pm Dinner: Sat to Wed: 6:30pm - midnight Thu & Fri : 6:30pm – 1:00am

PRICES • Soft drinks package: AED 335 per person inclusive of soft drinks, chilled juices & still water • House beverages package: AED 445 per person inclusive of free flow of soft drinks, chilled juices, still & sparkling water, house beverages and speciality Brazilian drinks

"Churrasco is a Brazilian cooking style, which translates roughly from the Portuguese for barbecue."

BRUNCH GUIDE

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BOOK NOW! Fogueira, Ramada Plaza Jumeirah Beach

Coxinha

Tel: (+971)4 439 8888 or 4 439 8813 www.ramadaplazajbr.com

Makes 10

INGREDIENTS DOUGH 300g plain flour 300ml homemade chicken stock 80g unsalted butter Salt to taste FILLING 150g chicken breast 50ml olive oil

20g parsley 2 small red onions, chopped 2 garlic cloves, chopped Salt to taste COATING 500g breadcrumbs 2 whole eggs 300ml milk

1. Cook the chicken breast in a pot with the chicken stock for about 15-20 minutes. Set the chicken aside to cool, strain the stock and put to one side.

2. In a different pan, boil the chicken stock and stir in the butter and flour at once, season it with salt. Mix well until the dough loosens from the bottom of the pan. Remove from pan and let it cool then knead the dough.

3. Shred the chicken breast into very small pieces and sautĂŠ with olive oil, garlic and onions, salt and pepper, let it cool.

4. To shape the coxinhas, take a piece of the dough about the size of a golf ball. Roll it into a ball, placing a bit of chicken filling inside.

5. Whisk the eggs with milk in a bowl. Place the breadcrumbs in a shallow pan.

6. Dip the coxinhas in the egg and then in breadcrumbs to coat.

7. Heat up the oil and fry the coxinhas until they are golden brown and serve.

Chef Profile: Chef Rodolfo De Araujo Pires Leading the innovative culinary team at Fogueira Restaurant in Ramada Plaza Jumeirah Beach is Specialty Chef deCuisine, Chef Rodolfo De Araujo Pires. Born and raised in Brazil, Chef Rodolfo adds authentic flair to the renowned Brazilian style Churrascaria.

He began his culinary journey in 2006 and in 2009 became

a sous chef at Sao Cristovao, an atmospheric boteco wellknown in Sao Paulo. He went on to work as Chef de Partie on Costa Cruises travelling to different countries in Europe.

After a year, his culinary journey came full circle as he returned to Sao Cristovao where he was appointed as Head Chef. Following his time there, he took a sabbatical

touring in South America, a journey of 15,000km focusing in the gastronomy and culture of Argentina, Bolivia and Chile, landing in Trancoso, Bahia in Brazil before finally moving to UAE where he brings his unique touch of Brazilian cuisine to Fogueira Restaurant & Lounge at Ramada Plaza Jumeirah Beach.

French Friday Brunch at Le Classique Every Friday, between 12.30 and 3.30pm, enjoy an afternoon of contemporary French fare with live musician and DJ. Stay on after brunch and keep the vibe going with Happy Hour between 3.30pm to 5.30pm Ladies are invited to enjoy special offer with unlimited food, pink beverages and selected house beverages and grape for just AED 290.

Unlimited food AED 235 Unlimited food and selected grape AED 405 Unlimited food, selected house beverages and grape AED 435 For bookings please contact +971 4 417 9999, email emiratesdining@dubaigolf.com or visit dubaigolf.com

#LeClassique #FrenchFridayBrunch

BRUNCH GUIDE

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Under Dhs450

FRENCH FRIDAY BRUNCH Le Classique, Emirates Golf Club

Le Classique’s famous ‘French Fridays’ brunch is back this season with an irresistible offer that will have ladies saying “Ooh La La”. Ladies can indulge in all the best traditional French fare, selected house beverages and grape, in addition to house cocktails for just AED 290. Every Friday between 12.30pm and 3.30pm, there is a live saxophonist and DJ, while guests can enjoy sitting indoors or on the terrace with views of the golf course and the stunning Dubai skyline. Stay on after brunch and keep the vibe going with Happy Hour between 3.30pm to 5.30pm.

The food

Starters are served sharing style on wooden boards and feature favourites such as smoked salmon, oysters and octopus salad. Enjoy unlimited a la carte main courses of classic French cuisine including Gratin de Macaroni avec Truffle, Escargots de Bourgogne, Aligot with Tomme Fraiche and Mussels Mariniere. Guests will end their meal with a delectable array of tarts and desserts including Tarte au Citron, Tarte au Chocolate Caramel and Crêpe Suzette which is cooked at the guests table. The formidable Fromage Counter will showcase a vast array of cheeses accompanied by jams, chutneys, preserves, and artisan breads, in true French style.

BOOK NOW! Le Classique, Emirates Golf Club Tel: (+971)4 417 9999 emiratesdining@dubaigolf.com

Need to know TIMES Friday 12.30pm-3.30pm Happy Hour 3.30pm-5.30pm

PRICES • Food only package: AED 235 • Unlimited food and selected grape package: AED 405 • Unlimited food, grape and selected house beverages package: AED 435 • Special ladies offer brunch package: AED 290 (including food, house beverages, house cocktails)

"Every Friday, there is a live saxophonist and DJ, while guests can enjoy sitting indoors or on the terrace with views of the golf course and the stunning Dubai skyline."

Picas-Picas Brunch Love Spanish Tapas?

Love Great Views? p&c by Sergi Arola exudes a sultry, elegant ambience with breathtaking view on Grand Mosque. Sit back and while the afternoon away with the Picas-Picas (Pikah-Pikah) brunch serving delicious tapas, new age infusions and a selection of chefís favourite dishes.

For any enquiries, please call (971 2) 509 8555 or email restaurantreservations.slad@shangri-la.com

BRUNCH GUIDE

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Under Dhs450

PICAS-PICAS BRUNCH P&C BY SERGI AROLA

Shangri-La Hotel, Qaryat Al Beri

Shangri-La Hotel, Qaryat Al Beri, Abu Dhabi invites you to be a part of Chef Sergi Arola's first venture in the Middle East. In February of 2008, Sergi left a coveted position at La Broche to open his flagship restaurant in Madrid, Sergi Arola Gastro. Shortly after opening his Madrid restaurant, it was awarded with two Michelin stars. At P&C by Sergi Arola, the master chef weaves his signature Spanish flair seamlessly into the vibrant tapestry of Arabian eloquence.

Chef Arola brings his own creativity and soul to the centuries-old tradition of Spanish tapas. Look no further than P&C by Sergi Arola for exquisite dining.

The food

The one and only Pica-Pica Brunch on Friday should not be missed! There’s ‘all-you-can-eat’ tapas, live food stations and exciting concoctions from the bar. Guests can enjoy Arola’s groundbreaking interpretations of paella, patatas bravas, aquatic delicacies, and effervescent desserts. Beyond your palate, indulge your eyes and ears by absorbing breathtaking views and energetic tunes, mixed with a medley of Spanish classics. The party doesn’t stop there; head on up to the bar to watch the sunset alongside the resident DJ and party into the night.

Need to know TIMES Friday 1pm - 4pm

PRICES • Soft drinks package: Dhs 260 • House beverages package: Dhs 295 • Bubbly package: Dhs 430

"Guests can enjoy Arola’s groundbreaking interpretations of paella, patatas bravas, aquatic delicacies, and effervescent desserts."

BRUNCH GUIDE

BOOK NOW! P&C by Sergi Arola, Shangri-La Hotel, Qaryat Al Beri

Arola’s Patatas Bravas

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

INGREDIENTS FOR THE POTATO CONFIT 1 kg potato Agria or Monalisa (perfect quality for this elaboration) 2 L Frying oil s/n garlic s/n rosemary & thyme, bay leaves.

BRAVA SAUCE 500g Peeled tomato (san marzano prefirible) 2 garlic cloves 2 red onion 1 red pepper 5g dry chilli Cayenne salt & black pepper

FOR THE POTATO CONFIT • Peel the potatoes, with a pineapple middle remover tool. Cut ‘’tubes of potato’’ trying to minimize the wastage. Then cut so it's 4 cm tall.

• Then with the tool for fruit & vegetables to get a ‘’ball shape’’ remove the middle, then cook it in the frying oil with the garlic and herbs at 100°C for between 45 minutes and 1 hour, once it's sticky and soft it means it ready. Let it cool down.

BRAVA SAUCE • Sauté the garlic & the red onion (both chopped), then add the red pepper and sauté more. Add the tomato & the cayenne, at

ALL.I.OLI 1 garlic clove 1 egg yolk (fresh) Olive oil ( max. 1 liter) Salt

the end add the salt and pepper. Let it cook for 1 hour on a low heat, blend well, strain and put it in icing-piping bottle.

ALL.I.OLI • Blend the garlic and the egg yolk and start to emulsify with the oil, once the texture becomes similar to mayonnaise add salt, mix well and then put it in an icing-piping bottle.

• Use the same oil that you used for confit (but remove the herbs and garlic), get the temperature to at least 200°C, fry them until they are golden colour, add some salt on top, and then in the ‘’hole’’ fill to the top with brava sauce, and on top put big drops of All.i.Oli, and add parsley fine chopped.

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BRUNCH GUIDE

Under Dhs450

200g Tenderloin X2 1tbsp olive oil Pinch of salt Coarsely ground black pepper Mixed Vegetables 100g baby carrots 120g broccoli 80g yellow & green zucchini 80g assorted mushrooms 80g asparagus spheres 30g butter Salt & pepper to taste

BOOK NOW! Legends, Dubai Creek Golf & Yacht Club

Legends Tenderloin INGREDIENTS

31

Tel: (+971)4 295 6000 creekdining@dubaigolf.com or www.dubaigolf.com

Rosemary Roasted Potatoes 30ml olive oil 15g garlic cloves, minced 4g fresh chopped rosemary 750g ratte potatoes 5g rock salt 4g cracked black pepper Red Grape Sauce 30ml olive oil, for coating the pan 60g shallots, minced 120ml red grape 120ml beef stock 30g butter Salt to taste 1 tablespoon rosemary, chopped, optional

• Rub the steak in oil and season with salt and coarsely ground black pepper.

• Pre heat the grill, place the steak for 7- 8 minutes on each side, or until cooked to your liking. Leave aside to rest in a warm place.

• For the mixed vegetables, boil the vegetables separately in a pan of salted water except for the mushrooms, until tender.

Drain, and sauté with butter and season with salt & pepper.

Set aside to keep warm.

• For the potatoes heat the oven to 200°C. • Wash and pat dry the potatoes and add them to a large bowl.

• • • •

If there are any large ones, you can cut them in half. Add the olive oil, minced garlic, rosemary, salt and pepper. Toss the potatoes making sure to coat them well with the herbs and oil. Place them onto a baking sheet and bake in the oven for 30-35 minutes, gently moving them around on the pan halfway through cooking. Serve at once garnished with more fresh rosemary and a drizzle of olive oil.

For the sauce, over medium high heat, add enough olive oil to coat a pan.

Add the shallots and cook until translucent.

Add the red grape and the stock and reduce by half.

Add the butter and chopped rosemary.

Chef Profile: Chef Francois Roldan Executive Chef Francois Roldan has extensive work experience at various restaurants in Dubai, Paris and London. Prior to Dubai Golf, he worked at the JA Ocean View hotel as an Executive Sous Chef. He worked for the Jebel Ali International Hotels Group as Chef de Cuisine in charge of

Bateaux Dubai before that. He started off his Dubai career as Sous Chef at the One & Only Royal Mirage Hotel.

Chef Francois worked at the exclusive two Michelin Star restaurant L’Amphytrion in Toulouse, France under Executive Chef Yannick Delpech before he moved to Dubai. He also worked at the

one Michelin Star restaurant Club Gascon in London under Executive Chef Pascal Aussignac. He started off his career in France working in prestigious restaurants such as Les Copains D’Abord, La Cagouille and managing three restaurants, including a one Michelin Star at Le Grand Hotel Du Cap Ferra.

NEW TO DOWNTOWN AND FRESH FROM LA, WITH STUNNING VIEWS AND AN UPBEAT VIBE. Take in the sounds of LA beats, spun out by the live DJ as the tempo rises alongside the stunning views of the Downtown city scape and the Burj Khalifa, while you journey across three styles of Japanese cooking. From Izakaya sharing plates of signature a la carte dishes, to grills fresh from the live Robata station and Chef’s Omakase selections of sushi, mains and deserts, it’s a brunch designed to be experienced with friends, along with free flowing beverages and artisanal sips.

Every Friday from 1:00 pm to 4:00 pm - Dhs295 (soft drinks)/ Dhs 395 (Grape and Pouring)/ Dhs 495 (Bubbles)*.

T H E A D D R E S S R O U N DA B O U T, T H E P R O M E N A D E , OVERLOOKING THE LAKE – DOWNTOWN, DUBAI

*Terms & conditions apply.

VISIT WWW.KATANA-DUBAI.COM OR CALL 04 277 8808

BRUNCH GUIDE

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Under Dhs550

RED SUN BRUNCH AT KATANA

The Address Downtown Roundabout, The Promenade The Katana Red Sun Brunch is billed as the ultimate sharing experience. It’s perfect for those with a passion for food, great service and an upbeat vibe.

Designed to flow seamlessly, the brunch takes you and your friends on a journey across three styles of Japanese cooking.

The fresh and light ‘Izakaya’ style à la carte signature starter dishes kick the brunch off. These include the signature Salmon Carpaccio and the Garden Salad of Mixed Baby Greens with Soy Vinaigrette and the Moriawase Tempura.

The next course is made up of juicy grilled skewers, served fresh from the open flame traditional Japanese ‘Bincho Tan Coal’ Robata Grill. Guests can select from Angus Beef with Soy Tare or Tiger Prawns with Tarragon Miso, amongst other options. The chef is also on hand whilst cooking to explain the Robata Grill and the rich heritage of this traditional style of cooking Japanese comfort food.

This course is complemented with a stunning ‘Omakase’ sushi platter that is followed by a carefully selected range of à la carte main dishes ranging from the generous and tender Short Ribs in Asian Marinade to the Zestier Jidori Chicken with Ginger Relish, Yuzu Pepper and Sea Salt.

Make sure to leave room for the inspired sharing platter of deserts and the artisan cocktails and mocktails.

A modern Japanese tapas style sharing experience; relaxed and generous with full table service, it is a brunch designed to be shared and experienced with friends. Say goodbye to buffets and take in the sounds of LA beats, spun by the live DJ, alongside the stunning view of the Downtown Dubai cityscape and the Burj Khalifa.

Need to know TIMES Friday 1pm – 4pm followed by Sundowners Happy Hour from 4-7pm

PRICES • Soft drinks package: Dhs295 • Beverages package: Dhs 395 • Bubbly package: Dhs 495 *Minimum of 2 people sharing **Guests must be aged 10 and over

"The brunch takes you and your friends on a journey across three styles of Japanese cooking."

BRUNCH GUIDE

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BOOK NOW! Katana Robata and Sushi Bar, The Address Downtown Roundabout The promenade, In Front of the Lake Tel: (+971)4 277 8808 www.katana-dubai.com

KATANA The award-wining Robata and Sushi Bar from the Sunset Strip, Los Angeles arrived in Dubai earlier this year, quickly becoming a firm favourite for after dark drinks and relaxed business lunches in Downtown Dubai. Now, the Hollywood favourite is set to bring you their Red Sun Brunch.

Designed as a place to see and be seen, Katana enjoys a prominent waterfront position close to Souk Al Bahar at the

base of The Address Downtown Dubai, with spectacular views of the Dubai Fountains and the Burj Khalifa. It’s a one-of-akind space that features relaxed lounge style seating amongst natural rock walls. Commissioned graffiti artwork reflecting Japanese inspired designs, decorates the distressed brick walls of both the Robata Grill and the Sushi Bar. The design sets the scene for the brunch vibe to build as the DJ takes to the decks and the grill hots up.

Chef Profile: Chef C.K. Lim There are few chefs who manage to successfully balance deep tradition, genuine innovation, and exquisite presentation. Chef C.K. Lim is one of them.

With over 15 years’ experience across Europe, USA and Korea, he brings extensive knowledge of contemporary Japanese cuisine to the Middle East.

Having designed, developed

and executed menus at the renowned Nobu restaurant in Las Vegas combined with his work in the Movenpick Fusterie restaurant and Hotel in Geneva, Switzerland, Chef Lim brings a modern approach to his forefathers’ classic cooking.

It is steeped in ceremony and meaning. The aesthetics of his dishes are just as important as the inspiration

and philosophy behind them. Now permanently based in Dubai, Chef Chul Keun Lim is the newest addition to the sophisticated Katana restaurant in Downtown Dubai. Here diners can expect incredible sharing plates of Sushi and Robata grills as well as artistry on the plate that will showcase the life’s work of its Executive Chef.

THE ST. REGIS SAADIYAT BRUNCH The St. Regis Saadiyat Brunch Unveils A Bespoke Culinary Experience.

Celebrate in a stylish atmosphere curated

by Naz Holland & Band at OlĂŠa Restaurant.

Unveil a bespoke culinary experience, a unique variety from 55&5th The Grill, Sontaya & Turquoiz paired with exclusive beverages.

Brunch package starts from AED 300 with soft beverages.

Every Friday from 1:00pm - 4:00pm For more information or to make a reservation,

call us on +971 2 498 8443 | 8762 Email us on restaurant.saadiyat@stregis.com www.oleaabudhabi.com Prices are subject to 10% Service Charge, 6% Tourism Fee & 4% Municipality Fee.

Stay connected stregissaadiyatisland

BRUNCH GUIDE

Under Dhs550

THE FRIDAY BRUNCH The St. Regis Saadiyat

An award-wining Friday Brunch offering an opulent selection from around the world cuisine. Signature dishes from across the resort's unique dining outlets are available, from 55&5th The Grill which is the resorts signature steak house restaurant, to Sontaya, the South East Asian restaurant offering authentic flavorsome dishes and Turquoiz the beach & lounge restaurant serving a selection of succulent seafood.

Every Friday there is a raffle draw where all Diamond Package diners are automatically entered for the chance to win dinner vouchers.

The food

The food at the brunch includes many of the culinary highlights from across the hotel. From the hotel’s steakhouse 55and5th The Grill there’s Josper smoked corned beef made from brisket of Wagyu that’s brined for 5 days then slow cooked over night and smoked with cherry wood chip in the josper for flavour.

There is also a dedicated cheese room offering about 40 types of cheese, including an enticing selection from different regions of France, Italy and UK. For those with a sweet tooth, there’s a candy counter and also an ice-cream teppanyaki station.

BOOK NOW! The St. Regis Saadiyat Island Abu Dhabi Tel: (+971)2 498 8443 | 8762 restaurant.saadiyat@stregis.com

Need to know TIMES Friday 1pm-4pm

PRICES • • • •

Silk Package: AED 300 inclusive of soft drinks Pearl Package: AED 395 inclusive of house beverages Diamond Package: AED 495 inclusive of food and bubbly Children’s Package: AED 150 per child from 6 till 12 years old – children under 5 years eats for free • Price is subject to 10% service charge, 6% tourism fee and 4% municipality fee

"Signature dishes from across the resort's unique dining outlets are available."

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BRUNCH GUIDE

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Under Dhs650

BRUNCH AT NINETEEN

The Address Montgomerie Dubai Golf Resort + Spa

Nineteen at The Address Montgomerie Golf Resort + Spa, with its fresh and inviting interior and large windows overlooking the stunning, 18 hole championship course, is a unique dining location.

Touches of Italy are scattered throughout and the menu offers a classic yet modern selection of dishes, infused with the taste of Sardinia, head chef Alessio’s home town. A warm greeting and personal service, hallmarks of Italian hospitality, are also key to the delightful dining experience that can be had at this hidden gem in the heart of Emirates Hills.

The Address Montgomerie Dubai Golf Resort + Spa set in the heart of the prestigious Emirates Hills, the 18-hole championship golf course, designed

by Colin Montgomerie, and 5-star, award winning accommodation are regarded as a premier leisure destination in the Middle East.

The food

Dining at The Address Montgomerie Dubai Golf Resort + Spa is all about tantalising, culinary delights and a complete sensory experience. The Italian inspired Friday buffet brunch has a mix of different flavours to let you experience the full culinary creativity of the chefs, including a selection of starters, seafood, meats and desserts. Enjoy the delicious cuisines while overlooking the palatial homes of the Emirates Hills community from the exquisite terrace.

Need to know TIMES Friday 12.30pm to 3.30pm

PRICES • Soft drinks package: AED 245 including soft drinks and freshly made juices • House beverages package: AED 345 inclusive household beverages • Premium package: AED 550 inclusive household and premium sparkling beverages • Children between the ages of 6 to 12 will be given a 50% discount

"Touches of Italy are scattered throughout and the menu offers a classic yet modern selection of dishes."

BRUNCH GUIDE

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BOOK NOW! Nineteen, The Address Montgomerie Dubai Golf Resort + Spa

Beef ravioli with saffron cream

Tel: (+971)4 888 3444 dine@theaddress.com

Serve 4

INGREDIENTS FOR THE RAVIOLI PASTA 250g semola 250g flour 150g yolk 90g water FOR THE RAVIOLI FILLING 300g plate cut beef

200g beef bones 1 carrot 1 onion 200g celery 10g whole Black pepper 3g bay leaves 30g sun dried tomato 50g extra virgin olive oil,

PASTA • First pour the normal flour in the bowl and add the Semola, mix together.

• Then and the water and yolk. Mix together (preferably using an electronic mixer) until you are left with a solid, clean, bind mix.

• Rest for 40 minutes.

How to make the filling?

• In a large pan, put all the vegetables, spices and bone, add a good amount of cold water.

• Bring the water to boil then put in the beef cut, let it slow boil for at least two hours.

• When the meat is soft remove from the water.

Olive oil Saffron Fresh cream Salt Pepper

20g butter 100g porcini mushroom, 30g shallot Thyme FOR THE SAUCE Portion upon your preference Butter

• Keep the water boiling, carefully remove all the impurity that will come in the top.

• Let the water reduce until you will have a nice tasty thick sauce.

• Finely chop the beef.

• In a pan slowly sautéed the shallot and the porcini chopped with butter ,oil and fresh thyme, then add the beef.

• Sautee until all the liquid has reduced.

• Leave to cool.

• Fold the other half of the pasta on top of spooned filling and bottom layer • Cut the shape of classic ravioli around the filling

RAVIOLI FILLING • When the filling is cold proceed to roll the pasta at 1mm.

• Spoon the filling onto 1 half of the pasta in small portion sizes (9 gm)

TO FINISH • Boil the ravioli for 2-3 minutes and drain.

• Finish in the sauce • Cover with a nice bunch of pecorino sardo

SAUCE • Add butter, olive oil, saffron into a frying pan • Add a tea spoon of beef reduction sauce to the sautéed saffron • Add a spoonful of fresh cream

Chef Profile: Chef Alessio Pitzalis Chef Alessio was born in Oristano, a town located on the central west coast of Sardinia, a region with a deep passion for food and an extensive grape heritage that can only be matched by the warmth and hospitality of its people.

Eating, in Sardinia, means family, tradition, and a

reason to pass time with your dear ones, to smile, to laugh and sometimes, even an occasion to discuss and argue in pure Italian style.

Chef Alessio was raised in a rich culinary family, that gave him the courage to explore and invent in the

kitchen, mixing flavours and creating harmony.

Very often, when cooking chef Alessio goes back to his origins and to the real traditional Italian cuisine, roaming from region to region, going from the most classic soups to the most decadent deserts.

Bab Al Shams brings back the perfect way to kick off the weekend.

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.

From 12.30pm to 4.00pm AED 345 - Inclusive of soft drinks AED 505 - Inclusive of house beverages AED 715 - Inclusive of bubbly Children between 5-12 years AED 175 & Children under 4 years dine free of charge For information and reservations, please contact: Bab Al Shams Desert Resort & Spa | +971 4 809 6194 bas.restaurants@meydanhotels.com babalshams.com /babalshamshotel

/babalshamshotel

/babalshamshotel

BRUNCH GUIDE

Under Dhs750

AL FORSAN BRUNCH Bab Al Shams Desert Resort and Spa

Located a mere 40 minutes away from Dubai, Bab Al Shams – which translates to ‘gateway to the sun’ – is a low-rise resort that offers a unique desert experience and showcases the culture and heritage of the UAE. Surrounded by sand dunes and a breathtaking landscape, the resort’s Arabic fort setting makes it a great attraction to share with friends and family visiting the UAE too. Upon arrival, why not grab a bite or drink at one of the seven outlets at the resort to experience true Arabian hospitality at its best.

The spacious restaurant Al Forsan, where the brunch is held boasts indoor and outdoor seating areas, which overlook the peaceful desert and make it the perfect getaway for big groups and families.

The food

Sprawling out onto the vast lawns of the hotel, the brunch allows diners to sit and enjoy great background music while keeping an eye on the kids, as they enjoy pony and camel rides, performances from the mascots, a bouncy castle and face painting.

The Arabic-inspired brunch features a variety of Indian, European and Asian dishes, as well as offering cold mezze, mixed salads and soups for appetisers. Round off your meal with a sumptuous selection of desserts and cheeses.

Need to know TIMES Friday 12.30pm-4pm

PRICES • Soft drinks package: AED 345 • House beverages package: AED 505 • Unlimited bubbly package: AED 715

BOOK NOW! Al Forsan Restaurant, Bab Al Shams Desert Resort and Spa Tel: (+971)4 809 6194 BAS.Restaurants@meydanhotels.com

"Sprawling out onto the vast lawns of the hotel, the brunch allows diners to sit and enjoy great background music while keeping an eye on the kids."

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BRUNCH GUIDE

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Under Dhs750

1920's FRIDAY BRUNCH AT PRIME68 STEAKHOUSE JW Marriott Marquis

Prime68 invites you to savour fresh, sustainably caught seafood and organic, seasonal vegetables complemented by a wide selection of beverages from acclaimed vineyards focusing on America, Europe and the New World regions. The delectable selection of USDA Prime Black Angus Beef and award-winning full blood Wagyu beef from Australia as well as heritage bred beef from Europe, will leave you impressed.

The food

If meat is your thing, Prime68 is the place for you. This venue 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. Prime68 features the finest quality bred beef from select farms around the globe.

On Fridays, swing by Prime68 to discover an exciting brunch experience, with spiked classics and the finest steak, grape and bubbly. Not to mention breathtaking day time views from the world's tallest hotel. Enjoy the bubbly brunch where all of your needs will be catered to with a dedicated waiter, paired menu and premium beverages.

Need to know TIMES Friday 12.30pm to 3.45pm

PRICES • Food package: AED 275 per person • Beverage package: AED 450 per person including house beverage • Sparkling package: AED 550 per person including bubbly • French bubbly package: AED 650 per person including French bubbly

"Prime68 delights the senses with a selection of USDA Prime Black Angus Beef and award-winning full blood Wagyu."

BRUNCH GUIDE

BOOK NOW! Prime68, JW Marriott Marquis Dubai

Short rib

Tel: (+971)4 414 3000 jwmmrr@marriott.com www.jwmarriottmarquisdubailife.com

INGREDIENTS TERIYAKI SAUCE 1.4 litre chicken stock 0.7 litre sake 0.75 litre mirin 0.75 litre soya sauce 350 grams sugar

20 grams crushed black pepper 10 grams fine chopped garlic 10 grams fine chopped onion

BLACK PEPPER MAYONNAISE 200 grams Japanese mayonnaise

SHORT RIB 1 kg boneless short rib 100 grams white onion (cut cubes) 50 grams carrot (peeled and cut cubes)

TERIYAKI SAUCE Mix all the ingredients and bring to boil and reduce to a glaze by ¾.

BLACK PEPPER MAYONNAISE Mix all the ingredients.

SHORT RIB 1. Pan sear the short rib in olive oil.

2. Add vegetables, tomato paste and reduce to a glaze. Add veal stock and season to taste.

3. In a deep container, add short rib and fill it with stock and vegetables. Cover it with a lid and cook in an oven for 12 hours at 90° C.

30 grams garlic (crushed) 10 grams thyme 10 grams rosemary 20 grams tomato paste 1 litre veal stock

4. Use a sharp knife to check if the meat is cooked. Remove short rib carefully and transfer it to a tray and cool down. Once cooled cut as per the shape you like.

5. Take the braised cold short rib and spread with peanut butter and brush with teriyaki glaze.

6. Place it gently in a 200° C oven for 5 minutes until hot and caramelized. Carefully place the hot short ribs pieces on the serving plate.

7. Mix cabbage, carrot, chili, ponzu sauce and arrange on top of the short rib. Garnish with black pepper mayonnaise, teriyaki glaze and black and white sesame.

8. Finish with coriander cress and serve.

Chef Profile: Chef Simon David Wipf Originally from Luzern Switzerland, a small beautiful city connected to the mountains and a big lake, Chef Simon comes from a very peaceful village called Mueswange, where his passion for cooking began. With a strong love for all things food, Chef Simon's culinary journey began in Switzerland at a small, local

restaurant where he worked for three years before going international. The highlyseasoned chef has worked at many restaurants including Relais Plaza Brasserie, Hotel Plaza Athénée in Paris (the hotel of Alain Ducasse, 3-star Michelin Chef), Traiteur & The Terrace located at Park Hyatt Dubai, Hugo’s, Hyatt Regency, Tsim

Sha Tsui, Hong Kong, Atelier Real Food, The Ritz-Carlton Istanbul, and more before joining Prime68 Steakhouse, JW Marriott Marquis Dubai.

Talking about the cuisine found at Prime68, the chef shares his signature dishes short rib (recipe above), lobster chowder, and USDA steaks.

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BRUNCH GUIDE

Under Dhs750

VERSAILLES DECADENCE BRUNCH Brasserie Quartier The St. Regis Dubai

The Brasserie Quartier restaurant pairs the famed grandeur of the iconic French palace of Versailles with an inventively modern French cuisine. The restaurant evokes memories of classic European capitals, modernised for today's palates and sensibilities. Versailles Decadence is a revolutionary brunch concept unlike anything seen in Dubai to date.

Guests are greeted by hostesses dressed in costumes inspired by the Royal Court at Versailles – powdered pompadours and wide panniered skirts for the ladies, breeches and waistcoats for the men.

The food

Upon arrival, guests are treated to a magnificent French bubbly sabering service, while tables are adorned with a variety of delectable hors d’oeuvres – just a preview of the feast to follow. Following the appetizers, an extravagant seafood platter is served to the table. For main course, a footman bearing a carving trolley visits each table offering a variety of fish, beef, lamb, duck and chicken, while sides and garnishes are prepared à la minute to complement the entrées. If that weren’t enough, an extensive range of shellfish, foie gras and specialty French cheeses are available at food stations. For dessert there is a beautiful array of sumptuous cakes, delicate pastries and exquisite macarons.

Need to know TIMES Friday 12.30pm-3.30pm

PRICES • Soft beverages package: AED 450 • House beverages package: AED 550 • Premium sparkling packaged: AED 650

"Guests are greeted by hostesses dressed in costumes inspired by the Royal Court at Versailles."

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BRUNCH GUIDE

BOOK NOW!

Pan seared seabream with artichoke barigoule and sauce vierge

Brasserie Quartier, St. Regis Dubai Tel: (+971)4 435 5577 BQ.Dubai@stregis.com or SRDubai.Dining@stregis.com

INGREDIENTS SEABREAM 8 pcs seabream fillet +/-@100g Olive oil 50g butter 2 cloves garlic crushed 1 pcs lemon 1 sprigs thyme Salt pepper to taste

ARTICHOKE BARIGOULE 6 violet artichoke hearts, halved 1 carrot, cut into a 5mm dice ¼ celeriac, cut into a 5mm dice 175ml of white grape 3 garlic cloves, peeled and halved 250ml of chicken stock 1 pinch of caster sugar

SEABREAM • Heat the medium pan with olive oil and sear the seasoned seabream fillet skin side down.

• Cook it for about 3-4 minutes until it get almost cook on the surface.

• Flip it over, add thyme sprig, crushed garlic, melted butter and lemon juice for a minute and with spoon basting the seabream fillet with butter to make it crispy and flavourful.

ARTICHOKE BARIGOULE • Heat the olive oil in a large pan over a medium heat. Add the artichoke hearts and season with a pinch of salt. Add the

50ml of white wine vinegar 200ml of extra virgin olive oil Salt pepper to taste

200ml of olive oil 1 lemon, juiced Salt and ground white pepper to taste

SAUCE VIERGE 150g cherry tomato in quarter 30g of fresh basil, finely chopped 10g of fresh chervil, finely chopped

diced carrot and celeriac and cook for 2-3 minutes, making sure they do not colour.

• Turn up the heat. Add the white grape and garlic to the pan and cook until almost dry • Add chicken stock and caster sugar to the pan. Turn down the heat and simmer the artichokes until they are cooked through and the liquid is reduced SAUCE VIERGE • Place in a bowl the cherry tomato, and chopped herbs. Mix in the olive oil and lemon juice then season to taste with salt and white pepper

Chef Profile: Chef Demas Latief Chef Demas Latief started his career in 2005 at Dubai World Trade Centre where he worked for two years before he moved to Jumeirah Emirates Towers. He then worked under chef Emil Minev, a former student of the esteemed chef, Pierre Koffman where he developed his knowledge of flavours, techniques and textures for four years. In 2011 an

opportunity arose for chef Demas to join The Ivy Dubai, where he had led The Ivy’s culinary team in the 2013 edition of the GCC Anchor MasterChef Challenge.

Most recently, he has worked for Starwood properties at Hunters Room & Grill, a high-end contemporary steakhouse, at The Westin Dubai Mina Seyahi. His passion for French gastronomy

brought him to visit Paris-France for a stage with Michelin star Chef Pascal Barbot at L’Astrance where he learnt more about European seasonal products and French culture. Chef Demas Latief joined The St. Regis Dubai at 2015 as chef de cuisine at Brasserie Quartier, the hotel’s signature French Brasserie restaurant.

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Hyatt®, Park Hyatt® and related marks are trademarks of Hyatt Corporation or its affiliates. ©2016 Hyatt. All rights reser ved

social

TRAITEUR HAS NEVER BEEN THIS CLASSIC

Bo njo u r! Traiteu r has r et ur n ed w it h a n ew b a c k -t o-b a s i c s m e n u th at i n c o r po r ate s e l e m ents of classic Fren c h c ook in g , a c c omp a n ied b y s e as o n al s u r pr i s e s de l i v e r e d a t y o ur table by Chef Den n is a n d h is c r ew of s oc ia b l e c h e f s . S h ar i n g di s h e s f u e l ca sual conversations, en s ur in g a s oc ia l a n d in t er a c t ive e n v i r o n m e n t bu s tl i n g wi th fla ir and energy.

Fo r m ore infor mation c on t a c t +971 4 602 1814 or vi s i t du bai .par k .h y att.c o m

BRUNCH GUIDE

53

Under Dhs850

FRIDAY BRUNCH AT TRAITEUR Park Hyatt Dubai

Traiteur offers casual waterfront dining, with panoramic views of the Dubai Creek marina. The restaurant’s multiple award-winning Friday Brunch is presented by chef de cuisine Dennis Koll and his team. It is the ideal brunch, offering unforgettable food and impeccable service.

Located amongst the Moorish domes of Park Hyatt Dubai, Traiteur offers a unique dining experience. The décor features a beautiful wooden geometric wall, peppered with slits of diffused light to create a warm welcome for diners. A breathtaking staircase joins the upper and lower floors and two private dining rooms created by world-renowned architects and designers makes it the ideal location for private gatherings and celebrations.

The food

Traiteur's Friday Brunch features a large selection of live cooking stations, including shucked Fine de Claire oysters, as well as lamb and beef from the rotisserie.

Lobster, shrimp and salmon from the grill station will also delight.

The restaurant’s Cave Privée is converted into the ultimate 'Temple of Cheese' where guests are invited to try an array of international cheeses. There’s also a mouth-watering selection of desserts including homemade ice creams, a crêpe and waffle station, a chocolate fountain, a praline station and a plethora of other desserts, including Saint Honoré, Opera Cake, Éclairs and Crème Brûlée.

Need to know TIMES Friday 12:30pm-4pm

PRICES • Soft drinks package: AED 495 per person, including food and soft drinks. Children aged between six and twelve years old are charged AED 242 • Sparkling package: AED 695 per person, including food, house beverages and sparking house beverages.

• Bubbly package: AED 775 per person, including food, house beverages and French bubbly.

"Located amongst the Moorish domes of Park Hyatt Dubai, Traiteur offers a unique dining experience."

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25 UAE BRUNCHES

BRUNCH GUIDE

BOOK NOW! Traiteur, Park Hyatt Dubai

Steak Tartar

Tel: (+971)4 602 1814 restaurant-reservations.park.dubai @hyatt.com

INGREDIENTS 80g hand cut tenderloin 20g shallot brunoise 10g fine chopped lilliput capers 20g cornichons brunoise 10g fine sliced chives 10g grated truffle FOR THE MARINADE 10g tomato ketchup 10g homemade mayonnaise

10g Dijon mustard Salt Pepper Tabasco sauce Worcestershire sauce FOR THE GARNISH Thin slices of red radish Pickled pearl onions cut in half Black truffle slices

1. Choose a lean part of high Quality Australian Beef such as tenderloin. Clean the piece of meat and cut lengthwise into long slices with a sharp knife on a chopping board.

2. Layer the sliced pieces lengthwise and cut it lengthwise once more. Cut the long strips into fine dices by cutting them sideways.

3. Repeat the first two steps with the remaining ingredients to finely chop them into fine dices.

4. Add all the ingredients in a bowl and mix thoroughly.

5. Add the marinade ingredients with the other ingredients and mix all ingredients thoroughly once again.

6. Use a molt to place the steak tartar on the plate.

7. Garnish with thin slices of red radish, half cut pickled pearl onions and black truffle slices.

Chef Profile: Chef Dennis Koll Chef Dennis completed his culinary training in his hometown – Friedrichshafen, Germany and has been a professional chef for the past nine years.

He started his career as an apprentice in a Michelin star restaurant alongside French chef Stephane Gerrad and later worked with Chef Johannes Wuhrer. He owes

a majority of his experience to his time working in Uberfahrt. Growing up in a family with a strong commitment to hospitality naturally inspired chef Dennis’ love of cooking.

Cooking soon became his absolute passion which he pursued from a very young age. Currently head chef at Park Hyatt Dubai’s signature

French restaurant – Traiteur. Chef Dennis enjoys being in the kitchen with his chefs preparing new dishes from the recently refreshed back-tobasics menu. Chef Dennis seeks to move up the ladder in the hospitality industry with a vision to one day become a pioneer of change in the culinary world.

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International culinary experience at The Meydan Hotel

AED 310 including soft beverages | AED 475 including premium house beverages | AED 795 including unlimited bubbly Children between 5 to 12 years old AED 155 & children below 4 years old dine free.

For information and reservations, please contact: The Meydan Hotel | +971 4 381 1111 meydanrestaurantreservations@meydanhotels.com themeydanhotel.com /meydanhotel

/meydanhotel

/themeydanhotel_dxb

BRUNCH GUIDE Pantone 871 C Pantone 2935 C

Under Dhs850

20 C, 25 M, 60 Y, 25 K 100 C, 46 M

FARRIERS BRUNCH The Meydan Hotel

Home to the richest horse race in the world – The Dubai World Cup, The Meydan Hotel is located just 12 minutes drive from the Burj Khalifa and Downtown Dubai. Whether you’re looking for a fine venue for business lunch, somewhere to enjoy dinner with friends or family or a scrumptious brunch, the hotel provides the perfect mix of urban sophistication, featuring a total of six bars and restaurants.

The food

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 whilst rediscovering old favourites.

Take a seat indoors, or on the terrace to enjoy stunning views of The Meydan racecourse. Head to the live vegetable juice counter, followed by the appetiser selection to help yourself to smoked and marinated salmon. Take a stroll to the dessert counter which serves up fresh fruit, puddings and more to provide the perfect ending to your meal. Little ones can enjoy plenty of entertainment from the bouncy castle and games.

Need to know TIMES Friday 12.30pm-4pm

PRICES • Soft beverages package: AED 310 • House beverages package: AED 475 • Unlimited bubbly package: AED 795

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

"Take a seat on the terrace to enjoy stunning views of The Meydan racecourse."

57

BRUNCH MAPS DUBAI

Atlantis, The Palm

Burj Al Arab

E Mina Jebel Ali

F

N

Dubai Internet City

K E-11

Bur Dubai

Jumeirah Beach

O

A+M

B

Al Barsha Jebel Ali Freezone Extension

I

H The Dubai Mall

Deira

SHARJAH

E-11 Dubai International Airport

INSUSTRIAL AREA

P

Dubai Sports City

E-311

Nad Al Sheba

D Al Maktoum International Airport

Mushrif Park Interational City

Global Village

E-611

L E-44

E-66

ABU DHABI

C+J Saadiyat Island

rt habi Airpo Abud ational Intern

G

lifa

Kha

city

E-10 Al Reem Island

ort teen Al Ba tive Airp Execu

Al Maryah Island

e grov ark Man ional P Nat

Madinat Al Markaziyah Zayed

d Zayes City rt Spo r

uroo

Al M

ital

Cap

ter Cen

Al Ittihad

Al Wahdah

Lulu Island

d Zaye ikh que Shw nd Mos Gra

E-11

hraa

Al Za Al Meena

E-22

Al Mushrif

Marina Mall

Al Khalidiyah

Al Bateena

Emirates palace

KEY: A B C D E F

Festa Italiana at Positano – p06 Urban Picnic Brunch – p10 Asian Fusion Brunch – p14 Polo Brunch at Palermo – p16 Friday Brunch at Fogueira – p20 French Friday Brunch – p24

G

H I J K

Picas–Picas Brunch P&C by Sergi Arola – p26 Legends – p30 Red Sun Brunch at Katana – p32 The Friday Brunch – p36 Brunch at Nineteen – p38

L M

N O P

Al Forsan Brunch – p42 1920s Friday Brunch at Prime68 Steakhouse – p44 Versailles Decadence Brunch – p48 Friday Brunch at Traiteur – p52 Farriers Brunch – p56

Friday Marina Brunch THE

Sit yourself indoors or out at Circo or Chamas for the ultimate al fresco brunch experience. Then take your pick from the best of Chamas, The Belgian CafĂŠ & Circo. Live cooking stations, meat cuts, fresh mussels, pizza & pasta, sushi, sashimi and much more.

A touch of Belgium. A taste of Brazil.

A twist of Italy. And plenty of Asia.

Served up with spectacular marina views.

Friday, 12:00 - 16:00 AED285* including soft drinks - AED335* including mixed drinks AED475* for a special French Bubbly package

For bookings call InterContinental Abu Dhabi on 800 423 463 or visit icad.ae Prices are subject to 10% service charge, 6% tourism fee and 4% municipality fee.

ENJOY THE BEST FROM ALL YOUR FAVOURITE BEACH ROTANA RESTAURANTS STEAKS • SEAFOOD • ITALIAN • INDIAN BBQ • SUSHI • GERMAN • AND MORE...

LIVE STATIONS • EXCITING MIXOLOGY STATIONS • LIVE MUSIC • KIDS AREA, SO ADULTS CAN HAVE FUN. Starting from AED 270* Call +971 (0)2 697 9011 for Reservations! *All prices are subject to 10% service charge, 6% tourism fee and 4% municipality fee.