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.

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..

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

NEED TO KNOW

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
E: seasonaltastes.dubai@westin.com

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

A look at the menu

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.

City Brunch at Seasonal tastes The Westin Dubai, Al Habtoor City

NEED TO KNOW

A look at the menu

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

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