A bunch of new brunches
It’s brunch season, people! Or at least the number of restaurants launching new or revamped Friday lunchtime feasts indicates it is. First up, a new one from the Sheraton Grand’s Feast, running from 1-4pm serving dishes from Malaysia, India, France and beyond. Look out for Lamb 26 — lamb cooked three ways, with 23 accompaniments, carved and served in front of you. Packages from Dh295-495; call 04-5034444.
At Atlantis, Nobu is relaunching the High Brunch with shared starters at the table (think spicy chicken tacos, edamame and sushi), then chat with chefs at the seven live cooking stations (raw and cooked shellfish including oysters and shrimp, sushi and sashimi, crispy sushi rice, tartares, salads and foie gras). Mains include unlimited signature dishes — black cod yuzu miso, Wagyu beef rib eye with anticucho, eggs Benedict with crispy rice; finish with matcha French toast or green tea fondant with passion fruit. Noon-4pm, packages from Dh385-585 per person. Call 04-4262626.
Finally two new brunches launched last weekend at Jumeirah Beach Hotel and Mina A’Salam — at La Parrilla and Tortuga respectively. La Parrila (great views!) is a family-style South American brunch with Colombian dancers and the grilled meats and seafood the region is known for. From 12.30-4pm; Dh325-425; call 04-3665866.
Mexican Tortuga is a standalone brunch until Al Muna reopens in November; try guacamole, enchiladas and tacos, soups, stews and 80 traditional Mexican beverages. Dh265-375, 12.30-4pm. Call 04-3665866.
Guest chef menus at InterContinental and Crowne Plaze DFC
IHG’s culinary ambassadors — starting with Vikas Khanna this week — have created personal menus for the Terra Firma and Zaytoun restaurants. Khanna’s modern Indian will be served from August 17-30. A new chef’s menu is introduced every two weeks; the line-up is Ian Kittichai (Thai); Sam Leong (Singaporean/Cantonese); Takagi Kazuo (Japanese); Dean Brettschneider (bakery); Ross Lusted (modern Australian); and wraps up from November 2-15 with Theo Randall (Italian); call 04-7011127/28.
Lafayette Gourmet’s Food Fest returns
The three-day festival is back for the fourth time from September 17-19, giving customers the chance to interact with food producers from around the world, as well as the food hall’s culinary director Russell Impiazzi. His highlight is going to be “working with Chef Philippe from the Chocolate Academy: we will be working on an exclusively produced range of chocolate truffles which will translate our vision of Dubai from the past, present and future.” There will be workshops on steak, raw foods, spices, food waste, Portuguese food, Instagramming your dishes, a table setting class, and of course food tastings, with live music and entertainment. Events run daily from noon-8pm and are free of charge and open to all.
Kaiseki in Ras Al Khaimah
The Waldorf Astoria’s Japanese restaurant, Umi, has a new chef — Yukitaka Kitade — and a new Kaiseki menu of highly refined, delicate and beautifully presented dishes. Look out for the likes of very lightly pan-fried thinly-sliced wagyu with foie gras; tuna tartar with caviar served with sushi rice crackers; and giant king crab. If you want to know more about the cuisine, take a masterclass with Kitade on October 19 (Dh600, includes class, certificate in a picture frame and recipes); call 07-2035555.
There’s a secret room at China Grill
Industrial Avenue opens at the Westin’s Asian hotspot next Tuesday. Hidden behind the bar, it’s a private area that has — no surprise — an industrial feel. It’s a spot to carry on the party or host your own event — you can rent it for private functions. Call 04-5117333.
Supper club at Boa
The Abu Dhabi steakhouse at the Eastern Mangroves is making Thursdays special with a DJ’d free-flowing evening brunch — and it’s one for those who don’t plan on getting up early the next day. Running from 9.30pm-midnight (drinks until 1am), it includes unlimited tapas-style sharing platters and free-flowing selected house beverages at Dh199 per person. Dishes include the likes of nachos with sour cream and guacamole; crispy calamari with chipotle ketchup and Meyer lemon aoli; burrata cheese salad and lamb spare ribs. Call 02-6411500.
