Think dif­fer­ent

The Porter­house Rare Brunch takes a con­sid­ered ap­proach to re­laxed Fri­day af­ter­noon din­ing

Virtuozity - - FINE DINING -

The Rare Brunch, from the Porter­house Steak­house Restau­rant at the Sof­i­tel Dubai The Palm, does things a lit­tle dif­fer­ently from your reg­u­lar Fri­day brunch in Dubai. While the norm is a tipsy af­fair with too much bub­bly and, let’s be hon­est, all-too-of­ten sub­stan­dard buf­fet food, the Rare Brunch takes a con­sid­ered, care­ful ap­proach to re­laxed Fri­day af­ter­noon din­ing.

For one thing, there’s no buf­fet—un­less you count the dessert spread, which is laid out in­side the restau­rant. In­stead, the Rare Brunch of­fers a set menu fea­tur­ing a stel­lar se­lec­tion of steak­house-in­spired cui­sine. There’s no need to get up through­out the en­tirety of the brunch, which lasts from 12:30pm un­til 4pm, un­less you’d like to me­an­der around the stun­ning bal­cony area or the chic, New Or­leans-style in­te­rior.

There’s some­times a hes­i­tance among brunch afi­ciona­dos when it comes to set­menu deals, be­cause there’s a sense that you might not leave the restau­rant burst­ing with fine food. There’s lit­tle to worry about in that de­part­ment at the Porter­house’s Rare Brunch, which of­fers gen­er­ous help­ings of ev­ery­thing.

For the first course, a se­lec­tion of sal­ads and cold cuts are served—think Span­ish smoked beef loin with shred­ded gouda, and Aus­tralian an­gus beef tartare, served along­side Ceaser salad and en­dive. There’s also the best home-made gar­lic bread served this side of Italy, which goes fan­tas­ti­cally well with the chicken liver par­fait, with pick­led condi­ments on the side.

The main course is where the Rare Brunch re­ally comes into its own, how­ever. On-thetable sides are wheeled out first, and in­clude stuffed, oven-baked baby mar­row, baked rose­mary po­lenta cake, baked potato and mus­tard cream, and corn on the cob and grilled veg­eta­bles. Along­side this is a sim­mer­ing plate of fine cuts of hot meat, grilled to per­fec­tion. There are var­i­ous op­tions avail­able, but the trio to go for is the char­grilled, grain-fed ten­der­loin, the slow-cooked Aus­tralian lamb, and the grilled chicken. As condi­ments, you get three flavour-packed, home­made sauces—smoked bar­be­cue, green pep­per­corn and mush­room.

If you’ve any room for dessert af­ter all this, there’s a mod­est se­lec­tion of cakes, pies and tarts avail­able at the buf­fet ta­ble in­side – all ex­tremely decadent and tasty. For those with­out a sweet tooth, how­ever, there’s still plenty to take in af­ter the meal—the cock­tail menu is var­ied and ex­cit­ing, and the bal­cony area of­fers the per­fect place to un­wind.

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