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dessert section is was so large
that it was a challenge to sample
each one. There was chocolate
fondue with cake, mini Crème
Brule, German Stollen, and
chocolate mousse, amongst
many other goodies.
Price: Dhs 220 including soft
beverages; children below
three years can dine on a
comp
limentary basis and
children between 4 to 11 years
pay Dhs 95
Timings: Valid every Friday from
12:30 pm to 4:00 pm
Contact: 04 230 8458
Ajman Kempinski
Garden Brunch
Set up like a garden picnic
complete with a pool, stunning
sea view and live music, this
brunch begins indoors with
just about every kind of salad
imaginable—from traditional
tabouli to a creamy pasta salad--
as well as lots of breads, cheeses,
and sushi. The food outdoors is
spread across the entire garden
area with individual live cooking
stations for Italian, Indian,
Arabic, and Chinese food and
best of all, a huge barbeque/
grill station serving made-to-
order steak, fish, chicken, and
jumbo prawns complete with
baked potatoes, corn on the cob,
relishes, and sauces.
Kids were a big part of this
brunch with the designated
kiddie play area and fun kiddie
foods indoors like pasta, burgers,
tiramisu, and the list goes on…
the offerings were endless
and were continuously being
refreshed with new treats.
Price: Dhs 250 including soft
beverages and beach access;
children be
low six years can
dine on a complimentary basis
and children between 4 to 12
years pay Dhs 92.5
Timings: Valid every Friday
from 1:00 pm to 4:00 pm
Contact: 06 714 5582
and finger foods. They also had
an indoor station for popcorn,
cotton candy, and crepes.
The dessert section was huge
with a large array of sweet treats
on offer; from made-to-order
crepes with the toppings of your
choice, cakes, puddings, pastries,
Levant at Boulevard
Kitchen in Manzil
Downtown Dubai
Hotel
Tucked away in the avant-
garde Manzil Hotel in
downtown Dubai, the
Levantine brunch at The
Boulevard is a feast of many
dishes mostly from the
Levantine region, but with
some continental and Indian
stations. The salad area had a
wide array of mezze; Shanklis
was aged cheese with finely
chopped bell pepper and
parsley; there were also vine
leaves, tabouli, and moutabel,
to name a few. Throughout
our meal, we were served
refreshing Moroccan mint
iced tea and their specialty--
Bedouin tea, served in the most
elaborate silver single serving
tea pot.
Mains included slow cooked
chicken with avocado, Ouzi
with rice and vegetables, several
types of Levantine stews,
and fish sayyidah. The live
cooking station had a succulent
selection
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Nov/Dec 2016